Home Cooking

Polenta

Help with Polenta

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Help with Polenta

TSAW | Apr 24, 2012 01:56 PM

Some of you will read this and say "huh? who doesn't know that?". Here is snowy Calgary, Alberta we don't eat much polenta or grits. It's not something you even find in most restaurants. I tried it a few times at an Italian restaurant and it was a firm texture cut into squares. I thought it was jelly-like and didn't enjoy it at all. I had grits in New Orleans once. It was gloopy and tasted like baby pablum.

Then.... I was in Seattle and ordered a dish that came with a side of corn polenta. Wow..holy difference! It was a nice creamy texture with corn and cheese. I even asked the waiter 'what is this?" He looked at me like I was from Mars. I really know nothing of polenta or grits. Are they even the same or similar thing?

Now.... I want to make this creamy dish I had in Seattle. I've looked online and I'm not sure what it means when it calls for 1 cup of polenta. Is that cornmeal? I have a bag of medium coarse yellow cornmeal. Can I use that?

Can anyone help?

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