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Carianna in WA

I really hope y'all have checked in several times today to see my results of a final test... LOL

Veteran Member
797 posts
Joined: Dec 12, 2005


Posted to Thread #21423 at 5:57 am on Jan 16, 2012

Can you make polenta ahead and reheat? Yes.

Is it worth it? Nope.

A) It took about an hour to cook my original batch and I stirred it every 10 minutes or so.

B) It took about an hour to REHEAT my polenta, stirring it every 10 minutes or so.

Let's let that sink in, shall we? How am I saving time there? Oh, that's right, I'm not. Same time to reheat as to cook, and now I've paid TWICE for the propane on my stove as well as the additional milk and water I added during the reheating process.

End result: the taste was just as good in the reheated polenta. However, the texture was not s good. The chilled and reheated batch had some lumps that were much more challenging to disperse that the fresh-cooked batch didn't deal with.

Overall, I say that while, yes, you can make it ahead and reaheat it... there really isn't any advantage at all in doing so.

I will be cooking fresh polenta Saturday night. 6:1 ratio of liquid to cornmeal.

"There's treasure everywhere!"
-Calvin, from Calvin & Hobbes

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