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5

Your polenta was probably sticking because you didn't use enough oil or your barbecue was too cool. Olive oil on a barbecue is a bad idea as it flares up and burns easily, you're better off with a more standard vegetable oil. The choice of oil is not as important as the quantity in keeping things from sticking, you need to use a lot of it. I use a high ...


2

You can use definitely use polenta/cornmeal for breading, but it'll tend to be noticeably more crunchy than breadcrumbs are. An obvious comparison is cornmeal fried fish. People make it multiple ways: some just dredge in cornmeal so it'll add a definite crunch, while others use a batter which will soften it up. The moisture from whatever you've coated ...


6

Yes, it can go bad. It's pretty much the same as the way flour can go bad: the fats can go rancid. Grains are mostly starch, but they contain enough fat for rancidity to be a noticeable problem. There's a huge amount of variability in how long that takes, though. If it's airtight and kept in a cool, dark place, it'll last much longer than the best before ...


-1

Yes for sure. Even though Polenta is a special traditional dish that can be consumed even after long duration of time. But, after sometime depending upon the environment you expose it, it will perish. It will not completely stop eating like itself but there will be some changes in taste, which is accepted as better changes by come whereas not accepted by ...



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