Questions tagged [polenta]

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Cornmeal won’t set up

I feel this is violating at least one law of physics. I’ve tried twice now to make polenta recently. All my life it’s worked as expected. But these last two times the cornmeal starts to setup ...
xl600's user avatar
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2 votes
2 answers
2k views

Nixtamalized cornmeal for polenta?

Do Italians ever use nixtamalized cornmeal ("grits") for polenta, or would they no longer call that polenta? This translation dictionary gives some examples of where "hominy" is synonymous with "...
Geremia's user avatar
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4 votes
1 answer
156 views

Shan Tofu not jelly-like but rather crumbly

I tried making Shan tofu. Unfortunately, my version does not have the slight jelly-like consistency and texture that Shan tofu in Myanmar had. It is firm, but a bit on the crumbly side. This was my ...
Krystian Cybulski's user avatar
1 vote
2 answers
216 views

Which types of tomatoes are good for which dishes? [closed]

I am just beginning to realize the difference between the tastes and quality of different tomatoes for different dishes. I need help from a tomato expert. Which tomatoes are best for the following ...
Digityogi's user avatar
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5 votes
1 answer
9k views

What effect on flavor and/or cooking does rinsing grits have?

The first time I bought stone ground grits, the package said I needed to rinse the grits three times before cooking. So I've done that ever since. However, I recently stumbled across this article ...
Erica's user avatar
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7 votes
1 answer
377 views

How to grill polenta?

The first time I tried to grill polenta on a barbecue, I brushed both sides with olive oil and it came out perfectly with a crisp exterior and a creamy interior. The next time I tried it, on a ...
Doug's user avatar
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1 vote
2 answers
30k views

Does polenta 'go off'?

I have some polenta in the cupboard that I can only assume is a family heirloom. The best before date has long since perished but the contents look okay. Does polenta ever stop tasting of polenta?
StuPointerException's user avatar
1 vote
1 answer
3k views

Polenta instead of breadcrumbs?

I'm making flamenquin this evening and don't have any breadcrumbs available (apart from under the toaster, but some are suspicious). Has anyone ever used polenta instead of breadcrumbs to coat meat? ...
StuPointerException's user avatar
6 votes
1 answer
172 views

Can polenta be baked?

I've heard that good polenta can be made in the oven, without the stirring. Has anyone else heard of this? Does anyone know how to?
Claudia McN's user avatar
1 vote
1 answer
1k views

Can you make porridge out of P.A.N. harina?

I don't have proper polenta, but I do have P.A.N. arepa flour, can you successfully make a porridge similar to soft polenta or grits out of this type of cornmeal? What ratio of liquids is required?
Dave's user avatar
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4 votes
1 answer
233 views

Polenta problem

I made a "feta herb loaf" from a cookbook with recipes of a British author. The recipe called for "polenta". So I made some polenta by boiling water and mixing in the cornmeal, and stirring until it ...
confused-in-the-kitchen's user avatar
3 votes
1 answer
367 views

Cooking polenta until it 'comes away from the sides of the pan'?

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 ...
Sebiddychef's user avatar
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2 votes
1 answer
383 views

using polenta to make hamburger

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 ...
Till Lange's user avatar
1 vote
1 answer
1k 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?
aneuryzm's user avatar
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3 votes
2 answers
4k 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 ...
rumtscho's user avatar
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8 votes
4 answers
2k 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 ...
Doug's user avatar
  • 3,208
19 votes
4 answers
20k views

Does polenta freeze well?

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 ...
Kiesa's user avatar
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12 votes
3 answers
4k 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?
AttilaNYC's user avatar
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3 votes
5 answers
1k views

What can I use polenta leftovers for?

When we make polenta, we use polenta leftovers for lunch, grilling them. Are there any other uses for polenta leftovers?
apaderno's user avatar
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