Polenta firms up as it cools, so it's easy to cut cold polenta into slices that can be grilled, broiled, or pan-seared. I guess it is like oats-there's instant, quick-cooking, regular, and steel cut-all taking various lengths of time.
Isn't is finely ground cornmeal? Creamy Polenta. Toward the end of the cooking process, it's common to stir butter or olive oil in to the polenta for luxe creaminess. I like it smooth and creamy; I don't care for the slight gritty texture of the longer cooking polenta. This method involves no stirring, smooth results, and no burns on your forearm from the cornmeal mixture as it spatters on the stove.
I checked out the recipe, MadMom, and I'm sure my DH will be interested in making the rolls, since he's the bread baker in the family. If you have A New Way to Cook, there is a page about all the different rices to use for risotto.
Related 7. It can be sliced into rounds and then used as you would firmed-up polenta made from scratch. There are plenty of grits available that aren't made from hominy.
Don't know as I have ever done it for chicken. A New Way to Cook should be arriving at my door this week and I'm looking forward to studying it. How much do I cook for it to be equivalent?
Sign up or log in Sign up using Google. Is the recipe looking for the fairly firm kind, maybe to slice or crumble?
See Also. It would consider it poor labelling since the hominy thing is essential to what grits are. However, there was plenty of coarse-ground cornmeal, and from all I knew they were essentially the same thing.