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 evaporate some of the water, or to make ...
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?
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 ...
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 cooked. When I worked in an Italian ...