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Serves 6
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why use water? you wouldn't use water in your champagne. You must use vegetable stock or fruit juice such as apple. I hate it when people cook with water!! Keith Emms
Keith Emms you use water because this is a traditional polenta recipe, the basis of many beautiful arrangements on a plate. Why do some people try so hard to bastardise traditional dishes??!!!
Do you even know what traditional Italian cooking is? I bet you would also use cream and eggs in gelato. *Shakes head*
I just used the recipe, accept substituted oil for the butter and used curry leaves instead of bay leaves. It is lovely - thanks!
Mark I used beef stock as water component gives more flavour also use parmasen cheese and some mixed dried herbs allow to set slice and fry in some good extra virgin olive oil until crispy you have to try it
I followed this measurements in this recipe exactly, and thought 2 tablespoons of salt seemed like too much but added it anyway. And it came out horribly salty! Is this possibly a typo; should it be 2 teaspoons not tablespoons?
look at what kind of salt is called for in the recipe. sea salt has a coarser grain than table salt, so you would use a larger measure to get the same amount. you should salt accordingly to what kind of salt you are using and your tastes; unless you are baking, then follow the directions.
I've been cooking and eating southern grits for 15 years and can't wait to add a bit of bacon bits and a fried egg to the finished Polenta!!!