I love corn
on the cob. I love cornbread. And I like polenta when I eat it in restaurants.
However, my attempts to make it at home have been been very successful.
The idea
was to bring broth to a boil, add the cornmeal slowly, and stir until it begins
to thicken. Then pour into a greased baking pan, cover with foil, and bake for
40 minutes.
I wasn’t
sure I’d gotten all the lumps out in the stirring process, but popped the pan
into the oven. Forty minutes later, when I removed the pan, it had sort of
separated, with a thicker layer on the bottom, but a still liquid layer on top.
Clearly, this wasn’t working out as expected. At least I need a better method
for adding the cornmeal to the liquid.
Fortunately,
I had some leftover rice that I could use as a base for the vegetable topping
I’d made (leek, onion, asparagus). About half an hour after eating, I saw that
the polenta had solidified somewhat, but didn’t have much flavor. Alas, I sent
it into the trash.
Have you
made polenta? Do you have any tricks?
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I've never made polenta, but your post reminded me that I want to try making it. I googles polenta and pressure cooker and found some reliable sources. Perhaps I will try polenta in the pressure cooker after I buy the correct ingredients first.
ReplyDeleteI've never had a pressure cooker. My mom had one, and while it never exploded, I was always afraid it would. I think the major problem was not getting the cornmeal thoroughly dispersed into the liquid. I may try pouring it through a sieve next time.
DeleteI've never made polenta. I do however, purchase in a roll. I've thought of making it but now that I've read your post, I might just keep buying it. :)
ReplyDelete