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problems with creamy polenta


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problems with creamy polenta

bigskulls | Apr 15, 2003 10:48 AM

Ok, so the discussion the other day persuaded me to try making creamy polenta, because if polenta can be even better, why not?

I used the fine ground corn meal, as per usual, adding it to warm chicken stock (that I had just made) and then adding milk. Wow! What a difference. I could barely stop eating it right out of the pot. You really don't need cheese when you do that - its plenty rich just on its own.

No problem so far, but when I went to use it the next day, it was nothing like polenta I made before. I tried baking it, frying it, and frying it with a flour coating, and every time the polenta just seemed to fall part. It made a crust when I fried it, but the crust wouldn't stay on when I went to flip it, and the whole thing ended up kind of a mess. Baking didn't really work well either. It was too mushy - no spring to it at all.

Maybe I added too much liquid and didn't cook it long enough, but is this a common problem? If so, can anything be done about it? Should I just use chicken stock?

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