However the texture seems to be a bit ‘plasticy’ - after sitting on the plate for just a few moments a dull ‘sheen’ almost develops - something that is not appetizing. Flavors are good, but presentation is definitely not. Any ideas on how to fix this? The best polentas that I’ve had in restaurants often have a risotto-like texture that is pliable and creamy, something I have not been able to replicate at home.
you need to add butter and cheese when it’s done cooking.
adding a pinch of baking soda will also reduce the cooking time by breaking down the pectin that holds together the cellular walls of the corn which lets water penetrate faster. I use a 5-1 instead of 4-1 ratio to keep it creamy on the plate. YMMV depending on how much heat you use.
Funny, I just made polenta from scratch and encountered the same problem.
I tried thinning it out with chicken stock (can’t use butter or cheese from cow at present) and added goat cheese, but it still firmed up and was not as “runny” as I like.
When I want to serve Polenta with a Kosher meat meal then I can’t use any dairy, and then you are dealing with something that will firm up in seconds. What I do then is just give up on creamy and go for crispy. Make and then cool your polenta in a sheet pan or a round cylinder. Than cut into squares (sheet pan) or circles (cylinder) as you choose and saute in oil until crispy on the outside and molten in the middle. It’s a really, really nice way to torture polenta and gets away from the aforementioned textural challenges and introduces some nice differing textures.
That’s a tasty way to do it. During summer time I will make corn “cream” and use it in place of cream and butter at the end. I let the polenta set up but you get that nice cakey quality to it which I just love.
Yep this is a nice variation. Like you say, no cheese in this one or frying is a pain. I am probably doing this Sunday with a red wine reduction and shiitake mushrooms as the topping.
Yup, that is all it is. You will want to puree and strain as close to use as possible, it changes quickly. I will pasteurize it if I can’t use it immediately.
Cool, thank you! I will give this a shot. Sounds like even in a dairy/butter/milk application that this corn “cream” would be a useful addition as well.
This is also a great Pasta alternative. Not Kosher, but I love grilled polenta with a sauce of sausage and peppers, onions and tomato paste. Other sauces work great also.
Actually I have sourced some pretty good Kosher sausage that is Italian style (based on chicken and turkey) in terms of seasoning, both mild and hot versions. Yeah it’s not as good as Pork sausage, but with a parve (non dairy) Polenta prep and nicely treated peppers and onions it is a pretty solid dish. The only thing I miss is a nice shower of freshly grated parmesan, but I can get by with a nice blast of red pepper flake and EVOO instead. Life could be worse…
Try substituting chicken broth for 1/2 the water and add a few drops of good quality soy sauce. This can, at least partly, make up for the lack of richness and umami that comes from the cheese.
Thanks guys, I tried the America’s Test Kitchen version and was much happier. I think next time I’ll use 50% chicken stock to up the flavor factor as well.
I last made a medium ground polenta with veal & mushroom stock (porcini). after about 15 minutes and while it was still a bit grainy, I removed from the stove and put in some parmigano reggiano. salt and peppered to taste and sprayed a small bake pan. I placed the polenta on the pan, flattened with a spatula and put sauteed wild boar sausage ‘buttons’ every 2.5 inches or so. Into the fridge it went. A few hours later I cut the squares keeping the sausage in the middle. After a bit of grilling to warm over, I used a warm blackberry reduction sauce from the squeeze bottle right before serving.
I love the texture of treatment. It’s a big hit too…and Cab friendly.
This is the recipe we used at Fresco by Scotto in Manhattan, I think it originally came from Michael Romano at USC.
1 part milk
1 part heavy cream
Season the above to taste with S&P
Bring the dairy to a boil (as it approaches boiling get ready to add in the cornmeal). Careful not to let it boil over.
Pour in the cornmeal in a thin steady stream whisking constantly until the liquid thickens slightly. Lower the heat to a low simmer. Stir every few minutes and cook for about 30 minutes thinning if necessary.
Finish off the fire with a heaping dollop of Mascarpone cheese.
Haha, I made polenta this past weekend skiing with friends and wife. My wife doesn’t usually like polenta, nor do I, the way restaurants serve it, a creamy soupy cheesy mess that to me belongs at a breakfast table.
So my wife says, “I don’t usually like polenta, how did you cook this?”
Me- I used a little known french technique I read about.
Her- What is that?
Me- I fried it in butter.
With the roast chicken, roasted with carmelized apples, fennel, carrots, onion, garlic, cream and white wine, delish.
I know many of you are doing this dairy free, but if you want the creaminess you seek you must alter your recipe with a heavy dairy hand. I gall them grits, and make them the way my granmother in Montgomery, AL taught me. When the recipe calls for 4:1 water to grits ratio, substitute 1 cup water for one cup heavy cream and another cup water for whole milk. Creaminess will not be an issue.
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