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 I make it, I usually let it cool, cut ...
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?
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 ...
When we make polenta, we use polenta leftovers for lunch, grilling them. Are there any other uses for polenta leftovers?
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 ...
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 ...
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, because I already bought it and try to ...
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?