Mmmm......carmelization is THE way to get the best flavor. Your pan musta been real hot.
I think polenta saves the day for the creative cook..... potatoes have become passe.
LOL! My Irish genes rebel at the thought of passe potatoes!
My husband is not a big fan of polenta, unfortunately, being of Sicilian origin where pasta is the starch of choice. He will eat grits, though, so go figure.