Slice of Grits

Depending on what region of the world you are in, corn porridge is called both grits and polenta.
 I cooked a pot of grits, got busy and did not get to eat until an hour later.
My now cold and firm grits can easily cut into a triangle slice.  I sauteed it in a heated
skillet with olive oil and topped it with roasted peppers, onions and sesame seeds (optional).
When you are making grits, make a small amount so it will be no more then a 1" thick slice.
If you are making a large batch, pour the warm grits onto a cookie sheet to cool.

Cut firm cold grits into slice, to pan sear in Olive oil.
For Roasted Pepper topping: Pre-heat oven at 400 degrees.

 2 red peppers
1 green pepper
1 large onion
Toss cut up veggies in a bowl with a 1/2 tsp of olive oil, sea salt (to your taste) and a pinch of cayenne.
Roast in oven for 20 minutes or until browned edges and soft texture. 

If you don't want to roast the veggies, saute in a skillet with olive oil and seasoning.