Failing at Kitchen: Polenta!

I see you, tubes of polenta.  Winking at me at the Trader Joe’s.  Beckoning me at World Market.  Looking so fly in the “gourmet” section of the ol’ supermarket.  I see you, yet I’ve never attempted to work with you.  Me?  I figured if I opened you, you’d ‘splode, and then I’d have to spend several hours cleaning up after your Dead Alive cosplay.

But then I researched.  Apparently there are two types/styles of polenta: the creamy kind that looks like grits, and the sturdy planks…that look like firm grits.  A friend said “polenta is a fancy Italian word for grits”, and she’s not wrong.  Same stuff, different day.  Okay, polenta typically uses fancy-schmancy corn meal especially ground for the purpose.  Grits uses corn meal.  Then I saw this article at Serious Eats, which said that regular ol’ corn meal is just fine for polenta, and it’s all about the liquid/meal ratio.  So I jumped in.  And polenta happened!

Here’s my step-by-step (cribbed from Daniel Gritzer over at Serious Eats): Continue reading “Failing at Kitchen: Polenta!”