Well I finally got around to making polenta, to serve with pan roasted lamb chops.
I ended up with a gluey, gritty dish of glop.
I had to use canned chicken broth since I didn't have any homemade, used 50/50 with water. So some of the flavor issue is the broth, but flavor isn't the worse problem. It's the glue!!
Can anyone tell me what I did wrong?