How can I fix under cooked polenta?
It looked fine while I was cooking and thickening up nicely. I poured it into a pan and as it cooled and pulled away from the sides, it left polenta on the side of the pan. I'm preparing eggplant stew (https://food52.com/recipes...) to go with it, but the polenta needs to be firm. Any ideas on getting the moisture out - or firming the polenta up?