Polenta

This is the basic way to prepare polenta, which is cooked corn meal, I felt like giving it less stars b/c I was annoyed this recipe doesn't mention that. I pictured people walking through the s...

The instructions are not very clear and may confuse some people..."Polenta" is the finished meal..."Corn Meal" is the ingredient that is needed to make POLENTA., also I use 2 cups of cold water ...

I've made polenta all my life and have never had it take that long to cook -- usually only a few minutes before it thickens up. It helps eliminate lumps if you mix your cornmeal to a cup of cold...

I love polenta! The only difference is my great aunt uses 2 cups cold water to every 1 cup cornmeal. It makes a very firm polenta. This is the way I prefer it since I grew up with it this way...

Hey! It works! Cool! I added chopped sun-dried tomatoes, a little of their oil, let it cool on plastic wrap, rolled it, tossed it in the fridge for a while then sliced it, fried it and used it ...

THE classic Italian comfort food, IMHO. And unlike other starches that one can dress up like pasta or rice, polenta does NOT suck most of the flavor out of the sauce you add do it. I would eve...

I really enjoyed the home-made polenta I made with this recipe! I cut it into chunks about 2" by 2" and simmered it in homemade marinara for a few minutes, and it was terrific.

I agree with italiangirl that this needs less water - you just need to cut the heat when you put in the cornmeal. I took it a step further and put in about an eighth cup chopped up sundried toma...

Very easy, but I only had to cook it for about 5 minutes until it was THICK. I used Quaker Yellow Cornmeal (Enriched and Degerminated)- I wonder if this is "quick cooking" polenta? Either way,...