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 Continue reading “Failing at Kitchen: Polenta!”over at Serious Eats):