what's with this stuff? what am i supposed to do with it? i made it into fries and it was just ok, but i wished i was eating potatoes instead. what gives?
>>21642034polenta sucks. If you want to eat polenta, get white polenta, which is wetter and gooier, the yellow one is garbo.
>>21642034I just made some creamy polenta to serve with chicken cacciatore. first t8me having it, it was basically just like eating mashed potatoes except a lot less effort to make.
>>21642075i don't believe this, mashed potatoes are way better
>>21642034Add 4oz of sharp cheddar cheese, fresh black pepper and some parsley.Cheese polenta is pretty tasty.
>>21642097basically this. nutritional yeast is an ok substitute for cheese if you don't want dairy. also soup stock can be good. but basically polenta is always going to be a bit plain on its own - it shouldn't really be the central component of a meal. try it with some greens and well-marinated chicken or tofu, and a hot sauce.
>>21642034>polentaI make the superior stone grounds grits instead
Do not use water to make polenta: ONLY USE MILK this is crucial. And also some light crème fraîche (never tries cream cheese, soured cream or other similar dairy stuff), to make it creamier. Be generous with your salt and black pepper; add (lots of) cheese for more taste.Texture-wise it's closer to couscous' semola than mashed 'tatoes since you can feel the "grains" but this is heavier and more fulfilling; this should be smooth and kinda gloopy (I never tried to fry it tho)
>>21642110re:cheeseI forgot that you can also add butter too I guessAt one point, it looks like the french fondue-like elastic "aligot"
>>21642105If you don't want dairy fuck off.
>>21642034isnt polenta just grits for dagos?
>>21642097>>21642105>>21642110>>21642113is it supposed to have a fine sand or gritty texture to it? or is it supposed to be smooth?
>>21642086I didn't say polenta was better, just that it was easier to prepare. took like 5 minutes. mind you I was using precooked polenta. taste wise I would say potatoes are better, but only slightly.
>>21642145that's my mistake, i assumed you implied that polenta was almost a replacement for mashed potatoes, rather than trying to relate it to something i am familiar with. i'm sorry for the misunderstanding.
>>21642034how and why did you make polenta into fries? that doesn't even seem possible
>>21642284If you cut the water ratio from 5:1 to 3:1 and let it firm up in the fridge after cooking it, you can cut it into fry shapes of whatever size and you can fry it as is in a deepfryer or pan
>>21642116awww the widdle baby wants its milkies!(˶ᵔ ᵕ ᵔ˶)
>>21642131the sandiness depends how you cook it and the ratio of water/milk: slices and french fries-shaped type are less smooth than a silkier mashed potatoes-like stuff. you can feel some 'sandy' texture either way, it's expected (it's similar to semola really: as cheap & easier to do)Pretty good served warm with gravy, tomato sauce and beef; or as an appetiser (slices) with something fat and salty like prosciutto
I always keep a jar of polenta around to sprinkle on my pizza steel.
>>21642034old people food
>>21642675thanks
>>21642731imagine being under 40yo...absolutely grim
>>21642120sho is
>>21642034It's a worse version of mashed potatoes yes. It's just about tolerable if you keep it for a day or so until it solidifies then fry slices of it.
It's good for soaking up sauces
>>21642034Polenta is delicious. I make it softer like pommes puree (consistency of the fancy mashed potatoes). As other anons said, make sure you’re using milk and finishing it with butter
