Also, something that I noticed that she did that I've always been taught not to do:
You should keep the same stirring direction (i.e - clockwise or counter) the whole time, because when you switch directions, it causes the polenta to lump.
I'm a "polentona" - that is, northern Italian. I grew up on real polenta. Your polenta is way to runny! And who want's to eat "room temperature" polenta?! No self-respecting italian i know. If you make it thicker you can slice it while it's hot. Steve is right - looks like "gruel". Please don't call polenta "gruel"!
it does, it does require stirring, trust me, i m italian, my granny used to cook polenta almost every day, and yes it needs lot of stirring, otherwise u ll end up with lumps..I just love polenta! Try it with spezzatino ( which is like a type of stew)... simply delicious!!!!!
polenta doesn't require constant stirring like suggested above, maybe for the amateur cook. and I've never seen a coke head that needed a straw that bad
I have just discovered, that I (and my kids) like polenta. For me it works out fine if I stir for 10 minutes, and then turn off the stove (ceramic, so it stays hot for quite a while) and just let it rest for another 20 minutes.
Also, something that I noticed that she did that I've always been taught not to do:
You should keep the same stirring direction (i.e - clockwise or counter) the whole time, because when you switch directions, it causes the polenta to lump.
garrettface 2 weeks ago
Comment removed
mondezdurden 2 weeks ago
This is not how Italians make or serve Polenta, but it looks like a cool alternative :)
LittleMilkJug 1 month ago
Just made and ate Asiago Polenta 5 minutes ago. It's heavenly, so rich and velvety.
preppychrisbou 2 months ago
I'm a "polentona" - that is, northern Italian. I grew up on real polenta. Your polenta is way to runny! And who want's to eat "room temperature" polenta?! No self-respecting italian i know. If you make it thicker you can slice it while it's hot. Steve is right - looks like "gruel". Please don't call polenta "gruel"!
lzambeni 2 months ago
@lzambeni We;re not in Italy so get over yourself.
mondezdurden 2 weeks ago
You people are hilarious! Thank you.
caveatemp 4 months ago
it does, it does require stirring, trust me, i m italian, my granny used to cook polenta almost every day, and yes it needs lot of stirring, otherwise u ll end up with lumps..I just love polenta! Try it with spezzatino ( which is like a type of stew)... simply delicious!!!!!
luckyboy2 5 months ago
polenta doesn't require constant stirring like suggested above, maybe for the amateur cook. and I've never seen a coke head that needed a straw that bad
EvanDSandora 5 months ago
So basically you're making gruel...
angryerik 1 year ago
you know we texans don't really say "yee-haw". it's still fun though
doranz123 1 year ago
awesome, made my day! Thankyou & keep em coming.
MsLittleflower1 1 year ago
YOU ARE CUTE.
BENREDARES 2 years ago
corn meal mush, grits all the same
datzfast 2 years ago
I have just discovered, that I (and my kids) like polenta. For me it works out fine if I stir for 10 minutes, and then turn off the stove (ceramic, so it stays hot for quite a while) and just let it rest for another 20 minutes.
alettaka 3 years ago
very entertaining and informative!
what happens if its not stirred constantly? maybe stirred every 5 minutes?
maha77 3 years ago
If you only stir it every 5 minutes it will stick to the bottom of the pan, maybe even scorched. It's a meditation practice. Stir stir stir.
Cynthia
cookusinterruptus 3 years ago
Don't cheat when making polenta. It's worth every stir!
DandG1981 3 years ago