When coarsely ground, cornmeal yields a firm and coarse polenta on cooking. After cooking, you can eat this mean as baked polenta or fried polenta. Cornmeal can be used to form several foods and becomes polenta when cooked. I won’t try again to find out.Polenta is a meal derived from cornmeal. I think the fatal flaw in this recipe is adding water to the milk. My husband, who was not familiar with polenta, is now a huge fan.Īgreed with other reviewer, which I wish I had read before making. If you don't like it, don't eat it.or learn how to cook!īrilliant! Easy and delicious. Its really tasty! Akin to creamy cheesy mashed potato, I could eat it straight with a spoon I would say to taste the polenta after each teaspoon of salt, as I found 1 teaspoon was enough. I was worried by the negative comments, but the polenta came together beautifully for me! Admittedly I only had no whole milk, but I used 2 1/2 cups of semi skimmed milk, and 1/2 cup of heavy cream, to be as close to the richness of whole milk as possible. PLEASE: I'm curious to know whether you folks liked the 50% dilution, but even if no one replies, I'll post my review of my version. SO - knowing I wont get an answer to this before supper is due: I intend to make a half recipe with only whole milk (2C) and 1/2tsp (or more) of salt. My question is whether the milk should be diluted 50% with water I couldn't tell from the reviews whether people thought the dilution produced the right consistency or not. From reading the comments, the salt in the original recipe is an issue - and I can understand with the 4tsp called-for. It's more of a question that I wont get answered before I make a first attempt at the recipe. I've definitely added this recipe to my repertoire - thanks! I used all whole milk (3 cups), 2 TBS butter, and 1/2 tsp of salt - and it was great! Creamy and cheesy and perfect with a pork chop and steamed broccoli. I made this for myself, so I *halved* the recipe. We have never had polenta prior to this but now we are sold! It was delicious and I can’t wait to make it again. I made this but I halved the recipe since it was just my fiancé and I. Was my wife's first time eating creamy polenta but it will not be the last as it was very well received. From past experiences.you can always add more milk.Īs many others did, I cut this recipe in half, but didn't have any whole milk or cream so I used two cups or partly skimmed milk with one cup of water, and kept the cheese and butter portions up and it turned out really good. Next time, no water > is adding water a mistake in the directions(?) And I’ll start with 2c milk adding as it thickens. Thought “this sure is a lot of liquid,” but figured I’d just stick to the directions.to my ruin. Directions say to bring milk and 3c of water to boil. This seems the source of confusion.įor a first timer, this turned out terribly. It seems to suggest you need 6 cups of liquid, whereas the ratio is 3:1 liquid to cornmeal. I cut recipe to 2/3 and cooked as per instruction but only salted to taste and it was perfect. Reviews helped interpret a really yummy recipeĪbsolutely I would make this recipe again. The recipe would have been good, except for WAY TOO MUCH SALT! Maybe they meant 1/4 teaspoon? Start with that then add so as not to ruin the taste. But hopefully, the second batch will be better. I referred back to the ingredient list and not the instructions. It was confusing with the 3 cups of milk and water.
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