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 prett...
...y standard across polenta types
Recipe question for: Carlo Middione's Polenta Facile
Recommended by Food52
That remark wasn't directed at you, it was about chefs who make a big deal out of a simple thing. My theory is they do that so they can charge a fortune for a simple bowl of porridge.
The double boiler technique has its advantages and disadvantages. It's mainly used to keep a batch warm until service and it does an excellent job of that; it will hold for many hours. The disadvantage to cooking it entirely over water is the corn doesn't develop as much flavor as it will when heated directly over a burner (that's why the traditional method requires almost constant stirring, to keep it from sticking to the bottom).
Every chef in training is taught to slowly sprinkle polenta into boiling water while whisking vigorously so as not to form lumps. Meanwhile southerners pour their grits into the pot and then stir. Sometimes they put the grits into the pot and then add cold water. Guess what? Southern cooks, who've been making grits longer than the Italians have been fussing over their fancy pants "polenta", know it really doesn't matter. This isn't rocket science.