What are you thinking right now?

[Minty]

(21-03-2013 04:04 PM)Caspin Wrote:  Bitter?!

FRYING?!



Oh dear! I'm so sorry.

Now I'm going to upset you further by talking about polenta some more. It's not intentional I assure you. I just have a strong desire to solve your polenta-based woes.

Which brand do you have? Try getting a quick-cook one. Merchant Gourmet polenta in the dark blue bag is good.

1. Do not use a high heat - put a pan over a medium heat.
2. Melt a nice big lump of butter in the pan.
3. Add 200 ml milk (much nicer than with water) and stir into melted butter. Add some S&P if you wish.
4. Grab a whisk - NOT a spoon!
5. When buttery milk is hot, stir wildly with whisk while pouring in 50 g polenta.
6. Keep whisking until it starts to get thick (should only take 1-2 mins). At this point switch to a wooden spoon to avoid damage to whisk (or sanity).
7. Turn the heat right down and continue to stir until it is the preferred consistency. I like mine crazily thick.
8. The whole operation should have taken only ten minutes.

I shall now vow never to mention polenta again unless given specific permission by Minty.

Over and out.

Did it your way - worked perfectly! It's like a corny version of porridge, & is lovely. Thanks!

Put half of it in the freezer to use when the salad weather returns. One suggestion I read was freezing it & later taking it out & grilling it to use in a salad, so will try that.