There’s absolutely no way around it: Making real, from scratch creamy polenta is just a pain in the ass. From the jump: you’ve to find the right type of cornmeal, which is annoying, then you need to cook it for rather long time, which is also frustrating, and god, what in case you fuck it up, in the end of that, will not this just be the most annoying thing. All the while, you’ll find logs of pre-cooked polenta in the refrigerated section at your supermarket shit, and boxes of Immediate polenta mix in with the Rice-A Roni and shit, and would not it be simpler to simply whip up a number of that crap and cross the space between it and the real thing through the magical transporting forces of creative thinking? Let’s make a number real deal, from scratch creamy polenta.
How to make creamy polenta
They will not have coarse corn meal in that section of the supermarket. Then certainly they may have it in the cereal aisle, with the grits, which in the end are essentially only a white variant of the same thing! Nope. There’ll be no rough yellow cornmeal in the cereal aisle, either. The simple truth is, most large, generic supermarkets will not have coarse yellow cornmeal at all. They will have grits blink of an eye and old fashioned and they’re going to have standard yellow cornmeal of the variety is used to make, say, cornbread or hush puppies, however they will not have coarse yellow cornmeal.

Who does have coarse yellow cornmeal? Specialty Italian grocery stores, for starters, if your city contains one of those, hie thee to it pronto. Why? The answer to that question is: Since rough yellow cornmeal makes the tastiest polenta, and in case you’re not making the tastiest polenta, then there’s no reason to make polenta, because an intentionally mediocre output won’t justify the annoying tedium of polenta making. So you have gotten your hands on some rough yellow cornmeal, you’d to stow away in a boxcar and kill a hobo in a fire lit knife fight on the way, but you are ready to make polenta.

How to make creamy polenta1

Polenta will require, oh, around 4 cups of fluid for every cup of dry cornmeal. And on the other hand, if you want to use a 1: 1 ratio of water to dairy, this may output a mild, subtly, but pleasingly corn tasting polenta which will pair beautifully with darn near something, and also will not at all make you think of poultry flavoured oatmeal and shame.

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