Could few drops of black truffle infused oil be added to the polenta?

Have fun with it. if you like truffle oil, it would be fantastic.

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!

are there any shortcuts to cooking polenta- would it work faster if i soak them in water overnight?

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!

how do you hold soft polenta for alacarte service

Hi Sean and really great question - a challenge in every professional kitchen indeed! From my past experience in professional kitchens, I used to cook polenta ahead of time and add my flavors to it at that time - such as parmesan, etc. I would then place the polenta it into a buttered ½ pan to cool. At service time, I would take a slice of polenta and saute' or grill it to order - I know, not exactly what you are looking for. Soft polenta is much more difficult to "hold" on the line. When I took that approach, however, I would make a batch of creamy polenta and place it in a baine marie covered with plastic in a steam table. (a Bain Marie is essentially one pot with a limited amount of water and another pot that fits into that pot and actually holds your product). When it was time to serve the polenta I would try to form the creamy polenta into a small oval portion on the plate - we called these quenelles or little footballs. For creamier polenta I would heat up some cream, to order, and add the polenta to it. It's a lot of work for sure but can be done! I hope this helps Sean. All the best and thanks for learning with Rouxbe! Chef Kirk