When we make polenta, we use polenta leftovers for lunch, grilling them. Are there any other uses for polenta leftovers?
I've eaten both and except for the fact that sometimes polenta is a little bit more firm, they taste the same...Any southerners out there that can help?
Does freezing polenta substantially change its consistency? I like polenta but would prefer to make it in batches instead of every time I want to eat it. After
In every polenta recipe I have ever seen, the authors insist that the polenta has to be stirred over low heat for half an hour or so before it is thoroughly coo
I want to cook a soft polenta. I would like the consistency to be like pudding - just firm enough to hold a shape (it doesn't flow out of the spoon if you take
I've cooked my first polenta. it was too dampish, without shape, but also not easily sectile: it couldnt be easily cut. What should I do better next time?
Hello I am cooking vegan today and I want to know, if I can use polenta to make some kind of food, that is similar to hamburger meat. ( I want to use polenta,
When you cook polenta, you are instructed to cook it until it 'comes away from the sides of the pan'. Why is this when starch cooks at around 100C? Is it to eva
I made a "feta herb loaf" from a cookbook with recipes of a British author. The recipe called for "polenta". So I made some polenta by boiling water and mixing
I don't have proper polenta, but I do have P.A.N. arepa flour, can you successfully make a porridge similar to soft polenta or grits out of this type of cornme
I've heard that good polenta can be made in the oven, without the stirring. Has anyone else heard of this? Does anyone know how to?
I'm making flamenquin this evening and don't have any breadcrumbs available (apart from under the toaster, but some are suspicious). Has anyone ever used polen
I have some polenta in the cupboard that I can only assume is a family heirloom. The best before date has long since perished but the contents look okay. Do
The first time I tried to grill polenta on a barbecue, I brushed both sides with olive oil and it came out perfectly with a crisp exterior and a creamy interior
The first time I bought stone ground grits, the package said I needed to rinse the grits three times before cooking. So I've done that ever since. However, I re
I am just beginning to realize the difference between the tastes and quality of different tomatoes for different dishes. I need help from a to
I tried making Shan tofu. Unfortunately, my version does not have the slight jelly-like consistency and texture that Shan tofu in Myanmar had. It is firm, but a
Do Italians ever use nixtamalized cornmeal ("grits") for polenta, or would they no longer call that polenta? This translation dictionary gives some examples of
I feel this is violating at least one law of physics. I’ve tried twice now to make polenta recently. All my life it’s worked as expected. But the