How to Make Polenta

1. When using the cold method for making polenta, the cornmeal ________________ whisked into the liquid in a slow, steady stream in order to prevent lumps.

• a)  has to be
• b)  does not have to be

2. When using the ______ method for making polenta, the cornmeal should be whisked into the liquid in a slow, steady stream.

• a)  cold
• b)  hot

3. When using the _____ method for making polenta, the ______ the grind of cornmeal, the greater the tendency it will have to clump.

• a)  cold / finer
• b)  cold / coarser
• c)  hot / finer
• d)  hot / coarser

4. When using the hot method for making polenta, which is the best way to incorporate the cornmeal into the liquid?

• a) 
  
• b) 
  

5. Polenta is made from ground:

• a)  wheat.
• b)  corn.
• c)  rice.

6. Polenta is only made with yellow cornmeal.

• a)  True
• b)  False

7. To extend the shelf-life of stone ground and whole grain varieties of cornmeal, it is best to store them in the refrigerator or freezer.

• a)  True
• b)  False

8. Polenta _______ gluten-free.

• a)  is
• b)  is not

9. To make stiff polenta, a ratio of ____ part cornmeal to ____ parts liquid is generally used.

• a)  1 : 1
• b)  1 : 4
• c)  1 : 6

10. To make soft polenta, a ratio of ____ part cornmeal to ____ parts liquid is generally used.

• a)  1 : 4
• b)  1 : 6

11. Liquids, such as stock, broth or milk, can be used in place of water to make polenta.

• a)  True
• b)  False

12. To maintain the true flavor of the cornmeal, salt should never be added to the liquid when cooking polenta.

• a)  True
• b)  False

13. As a starting point, the liquid for polenta should be seasoned with approximately:

• a)  1 teaspoon of kosher salt per 1 cup of cornmeal.
• b)  1 tablespoon of kosher salt per 1 cup of cornmeal.

14. To infuse additional flavor into polenta, aromatics, such as onions and/or garlic can be cooked in advance to lend even more flavor to the polenta.

• a)  True
• b)  False

15. For an average-sized serving of polenta, about ________ of cornmeal is needed per person.

• a)  1/4 cup
• b)  1/2 cup
• c)  3/4 cup
• d)  1 cup

16. Polenta requires short cooking times, no more than 5 minutes.

• a)  True
• b)  False

17. Polenta must be continuously stirred during the entire cooking process.

• a)  True
• b)  False

18. If polenta is splattering during cooking:

• a)  set the lid slightly ajar.
• b)  turn down the heat so it maintains a gentle simmer.
• c)  use a long-handled spoon or spatula to stir the mixture so you don’t get burnt.
• d)  all of the above.

19. The best way to tell if polenta has finished cooking is to taste it.

• a)  True
• b)  False

20. The ______ the grind of cornmeal, the faster the polenta will cook through.

• a)  coarser
• b)  finer

21. If polenta becomes too thick during the cooking process, you can thin it out by whisking in more hot liquid.

• a)  True
• b)  False

22. If the consistency of polenta turns out too runny, the best thing to do is:

• a)  add more cornmeal to thicken it.
• b)  let the polenta simmer until the liquid reduces and the mixture thickens.