Home Cooking


polenta tips


Home Cooking 40

polenta tips

sourgirl | Jun 22, 2010 04:17 PM

I've been pouring over various chow threads about polenta, as I'll be making it for a special dinner for dear friends this weekend. I'd like to make soft, creamy, and cheesy polenta. What I've gathered so far:
-finest ground cornmeal
-substitute half water for milk/cream/broth
- stir! stir! stir!
- the more fat, the better.

All these sound good, but I'd like a little clarification re the cornmeal. What I have in the kitchen now is just a normal old box of finely ground cornmeal, is that appropriate for polenta? And does anyone have a fail-safe recipe for creamy polenta they'd like to share with me? Thanks!

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