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Carlo Middione's Polenta Facile >> cooked in a double boiler

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Joined: Dec 12, 2005


Posted to Thread #27794 at 12:41 pm on Jul 12, 2015

[I simply CAN'T say this name without thinking "FRA-JILL-A" from "A Christmas Story and the "fragile" leg lamp.]

These turned out perfectly creamy...and I didn't have to ANYTHING other than give it a stir every 30 minutes. I ended up cooking it for 2 hours and an quite happy with this method.

Used 1 cup of coarse grits (Thank you, Early Girl in Asheville) with 1 quart of liquid. I did manage to screw it up a bit (I am, after by finding home-made chicken broth in the freezer and using that for part of the 4 cups of water, but then still add 1/2 TBL of salt. So the end result was a bit salty. I tempered that with the dregs of heavy cream I had left over.

And having donated my unused double boiler years ago, I had to jerry-rig one with Cuisinart stock pot, a large glass bowl, a ring of aluminum foil around the bowl edge to help nest better and a dinner plate pressed on top as cover.

Not as pretty as Carlo's [see next link] but it worked and that's all that mattered.


Jesus saves. Buddha recycles.

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