I've made polenta with Albers corn meal many times before without issue, but today, the attempt failed, twice.
Normally when you make it (according to the directions on the back of the box), the corn meal becomes thicker and thicker as it cooks, so thick that it kind of "explodes" in the pan. What happened today was the opposite: it became thinner as it cooked, boiling away like pasta rather than becoming so thick it's difficult to stir. Even after I let it cool for a while, it remained thin and soupy, not at all like polenta. I have used this recipe before without issue. I am baffled as to what has changed.
Could it be that the corn meal was too thinly ground? Should I use a coarser corn meal for polenta?
What corn meal brands do you use to make polenta? Any specific advice for making it?
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