I have a question about the recipe "Carlo Middione's Polenta Facile" from Genius Recipes. I bought a brand of polenta that instructed it to go in with the water at lukewarm, not boiling. Do you think I should follow, or is boiling pretty standard across polenta types?
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better -- including
recipes, how-tos, and exclusives and great gift ideas from
Provisions, our kitchen and home shop.