Tagged Questions
1
vote
1answer
162 views
Why is my first polenta not easy to cut?
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?
3
votes
2answers
940 views
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 ...
8
votes
4answers
654 views
Cooking polenta: is stirring for 30 minutes really necessary?
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 ...
10
votes
3answers
885 views
What is the difference between grits and polenta?
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?
