🔕 🔔
Loading…

My Basket ()

All questions

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?

asked by lsgerman over 2 years ago
3 answers 1092 views
F3fdbabe d72e 44f9 919d eecf03b7e10e  liza skitchenlogo
added over 2 years ago

If there is too much liquid, the only thing you can do it cook it off. I'd recommend putting it in the oven at a low temperature (around 300) and check it often.

C9fe3f6c c3eb 473c 918e 88792bcc3a90  image
added over 2 years ago

I'd sauté it in some herbed, or garlic, butter

80f76d64 8b66 4da4 81e4 013d7606b744  734589 3941238669789 301782992 n
added over 2 years ago

Cook some gluten-free pasta shells - don't allow them to be over-cooked, then put them in a colander, drain out all the liquid, and combine with the not-firm-enough polenta. The combined polenta with pasta shells should have the right consistency.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.