I have tried this recipe twice. Both times when I cut the circles to cook in the skillet, the polenta becomes soft, doesn't stay set!

I have a question about step 3 on the recipe "Griddled Polenta Cakes with Caramelized Onions, Goat Cheese, and Honey" from arielleclementine. It says:

"Pour 1 tablespoon olive oil into another skillet, set over medium heat. Using a 3" round cookie cutter, cut out circles of the firm polenta, and place in the heated skillet. Cook until slightly browned and crusty on one side, about 2 minutes, then flip and cook the other sides another two minutes."

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2 Comments

Panfusine November 21, 2011
When I made this for the food52 potluck, I left it to set in a baking tray overnight in the refrigerator , it had the right amount of firmness (one notch above extra firm tofu), The cold pieces were then fried up as per the instructions They browned perfectly.
 
Kristen M. November 21, 2011
Bummer! It probably just needs to cook a little longer to get nice and thick before you cool it. This is what the author arielleclementine wrote in response to another cook who had the same issue: "Sorry your polenta didn't set up- i guess i would recommend following the directions on your polenta packaging, since there are so many varieties. some may need to cook for 20-25 minutes before they get thicker and porridge-y. mine was done after 5, so that's what i wrote in the recipe."
 
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