I have tweeted this question also.
I have polenta where the instructions indicate a 30-45 minute cooking time so I guess that's regular long cook polenta. However I am looking to bake some cakes that call for instant polenta, what would be the possible impact on the finished product of using the regular "long cook" polent instead of the instant? Many thanks for your answers.
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
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.)