What is the ratio for soft polenta?
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 a heaped spoonful), but not firm enough to be cut into pieces. My ingredients will be cornmeal (not cornflour; it seems to be ~600 µm grain size), milk and olive oil. I am looking for the correct ratio by weight to achieve this consistency.
If you don't have a ratio for this case, but know a ratio for a similar polenta (e.g. cornmeal + stock) which gives this consistency, I'd be glad to know this one too, I think I can get the tweaking right by myself.
Best Answer
Yes, it depends on brand, humidity, etc. My local variety is 1:4 to 1:4.5 (polenta:water) to get to that softness level
Add nothing else until you have the polenta at the desired consistency and softness
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Quick Answer about "What is the ratio for soft polenta?"
A ratio of five parts liquid to one part cornmeal by volume produces polenta that's fully hydrated and cooked through, without any little raw, gritty bits. An optional presoaking step helps hydrate the cornmeal and cuts down on actual cooking time.What is the ratio of water to polenta?
The classic ratio is 1 part polenta to 4 parts water, but I like to measure the polenta just a little scant of a full cup. I often use chicken broth instead of water.How much water do I need for 2 cups of polenta?
For firm polenta use 4 cups water; for soft polenta use 5 cups water. Bring water to a boil in a medium-size heavy sauce pan over high heat.How do you soften polenta?
It also can be reconstituted to its soft (porridge-like) form by heating it with a bit of liquid, such as milk or broth. So now that you know how to have good polenta in minutes, what should you do with it? Slice the polenta into \xbd-inch slabs, brush them with olive oil and toss under the broiler until lightly browned.What should polenta consistency be?
The grains should be tender with a distinct flavor of corn and it should be the proper consistency, neither too thick nor too thin. Polenta is so versatile that it can be eaten as an antipasto, an entr\xe9e, or as a side dish. To serve soft and creamy polenta, the consistency should be that of a thick soup.Perfect Polenta - How to Make Soft Polenta
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Answer 2
For better authenticity (I know you are not asking for that, but still...) you might want to replace the olive oil with butter, or some other tasty animal fat. The polenta areas in Italy are mostly (*) not olive oil areas, and I can imagine that the olive oil, if it is a good one, would add a marked taste of its own. 1:4 sounds good, remember that polenta becomes stiffer as it cools down, so don't be dismayed if it just looks like yellow soup in the pot.
(*) exception: the Garda lake. Polenta and olives.
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