Questions tagged [polenta]

I'm making flamenquin this evening and don't have any breadcrumbs available (apart from under the toaster, but some are suspicious). Has anyone ever used polenta instead of breadcrumbs to coat meat? Thanks!

I've cooked my first polenta. it was too dampish, without shape, but also not easily sectile: it couldnt be easily cut. What should I do better next time?

I don't have proper polenta, but I do have P.A.N. arepa flour, can you successfully make a porridge similar to soft polenta or grits out of this type of cornmeal? What ratio of liquids is required?

I feel this is violating at least one law of physics. I’ve tried twice now to make polenta recently. All my life it’s worked as expected. But these last two times the cornmeal starts to setup within a few minutes of stirring, then progressively…