Not feeling polenta love right now
First time polenta cooking. It jumped up and bit me! Big burn. Less than a minute from adding the corn to the water.
I think I'm doing something wrong.
Following this recipe http://cooking.nytimes... Using "fine cornmeal, Italian style".
Tell me this is going to be worth it. Hurts like crazy.
Off to get more ice.
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8 Comments
Ice and aloe vera--straight from the plant--are the best way to go for a polenta burn--hope it helps.
Last September in Padua, I ate lots of polenta. The best version had fontina or asiago cheese stirred in. It is more substantial and much more flavorful than the plain. If you have leftover polenta from what you made, slice it and fry in butter or bacon fat til brown.
Also try taking squares (or circles) brushing them with a little olive oil and grilling them
Put the top down to begin, get some nice grill marks, turn add some parmesan cheese then top with an olive tapenade (I prefer cerignola or picoline)
Five minutes till the timer says it's done. The sting is starting to fade.
Don't know what I'm going to do with this polenta once it's cooked.