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Marg CDN2

I use the Marcella Hazan method of cornmeal slipping through the fingers along

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Posted to Thread #21423 at 6:24 pm on Jan 14, 2012

with constant stirring. Then just follow her directions as noted above. The result is thoroughly cooked grains and a soft, smooth texture throughout. I like it creamy with the addition of just cheese, but then I like to lay some out to cool, flat, for grilling on the Q later with rosemary and oil.

I guess I'm saying that if you want it to be stellar, it takes work. But it sure can be cooked easily if you don't mind it being grainy. If you use a good teflon pan, you can just stir it when you get the chance and cook it for 10 minutes or so. The result just isn't the same and the 'polenta' isn't really cooked the way you might want. Depends on your guests, perhaps.

But if you cook it ahead I think you'd have trouble getting it to reheat and be reasonably smooth no matter how you add the broth. I'd like to know if this works though.


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