Creaaamy not sandy
Yes, everybody makes basic cooking mistakes. Like, say, something as simple as overcooking mushrooms or toasting grains and spices. Below, reader Michelle Bolton-Broman confesses making pebbly polenta to associate food editor Rick Martinez. Here’s Martinez's advice for making sure it never happens again. Welcome to__Dear Rick,__Twice in the same day, I tried to make polenta. And twice in the same day, it had the consistency of sand.
It'll give you thattexture characteristic of down-home Italian polenta. American cornmeal and grits are made from, a variety that is softer and loses its shape, becoming much creamier when cooked. And stone-ground—which I wouldn't recommend if you like your grits smooth—cooks unevenly and is purposefully more toothsome. Try the different types and decide which you prefer.It's also possible that your polenta just needed more time and/or more liquid.
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