Rich in corn flavor, this simple and tasty polenta pairs well with full-flavored dishes.
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Are grits a type of polenta or another name for polenta? They look, taste, and feel almost exactly like grits. The only difference I notice is that grits are white. A different type of cornmeal maybe? If so, is it still cooked the same?
Here is a link to the discussion tab from the "How to Make Polenta Lesson" where you will find this same question as well as the answer. There is also a bit more discussion on this throughout that thread that you may find helpful. Cheers!
Tried the pressure cooker once years ago. Wound up with a large hockey puck. Creamy polenta really benefits from being stirred. I have seen a few recipes that talk about soaking polenta (usually in lime water) but since the cooking time is a result of a preference of texture I don't know if it really speeds things up (I may just have to experiment with that). It makes some sense that it would. I've seen recipes range from 1:3 to 1:6 parts water to cornmeal. Obviously one will cook much faster than the other resulting in a different end product texture and mouth feel.
The ratios for cooking polenta vary depending on the final consistency one is looking for, i.e., a 1:3 would produce a stiffer polenta while a 1:6 would produce a looser polenta. This does not necessarily mean that the cooking time would be any shorter. Regardless of the ratio the polenta still needs the necessary time to absorb the liquid.
You may also want to review the lesson on "How to Cook Polenta" for more information. There is even an attached drill-down called "Making Polenta Ahead" that you may find useful. Cheers!