http://hungrytravels.com/2009/10/22/would-you-like-polenta-with-your-salt/ Wed, 25 Apr 2012 19:10:43 +0000 hourly 1 http://hungrytravels.com/2009/10/22/would-you-like-polenta-with-your-salt/comment-page-1/#comment-949 Doug\ Mon, 26 Oct 2009 02:07:39 +0000 http://hungrytravels.com/?p=4559#comment-949 It's so strange because the polenta I've eaten in restaurants has never been gummy. And it's perfect on the stove, just gets gummy by the time it starts to cool. Baked polenta sounds like an interesting way to prepare it. It’s so strange because the polenta I’ve eaten in restaurants has never been gummy. And it’s perfect on the stove, just gets gummy by the time it starts to cool. Baked polenta sounds like an interesting way to prepare it.

]]> http://hungrytravels.com/2009/10/22/would-you-like-polenta-with-your-salt/comment-page-1/#comment-948 GeorgieCakes Sun, 25 Oct 2009 03:12:30 +0000 http://hungrytravels.com/?p=4559#comment-948 Polenta... I know exactly what you mean by lumpy & gummy and am not partial to this result. I used the Sclafani brand by first cooking on the stove top, where I thought something was terribly wrong here, the lumpy & gummy texture. I followed by baking the polenta in the oven with fresh tomatoes and basil, somehow this gave it a thicker harder texture much like a breading. The taste improved once baked with additional flavors added like tomatoes and basil oh' and garlic. As for the salt - I don't much care for it and always use much less than a recipe recommends unless it's baking sweets & it's a precise science. This seasons Iron Chef contestants has a Latin chef and he cooked polenta to perfection - I want this recipe 'cause I love polenta! Polenta… I know exactly what you mean by lumpy & gummy and am not partial to this result. I used the Sclafani brand by first cooking on the stove top, where I thought something was terribly wrong here, the lumpy & gummy texture. I followed by baking the polenta in the oven with fresh tomatoes and basil, somehow this gave it a thicker harder texture much like a breading. The taste improved once baked with additional flavors added like tomatoes and basil oh’ and garlic. As for the salt – I don’t much care for it and always use much less than a recipe recommends unless it’s baking sweets & it’s a precise science. This seasons Iron Chef contestants has a Latin chef and he cooked polenta to perfection – I want this recipe ’cause I love polenta!

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