Ok so I love making polenta. I feel like I have made it a bunch of times but am still working with the same jar somehow.
I do a 5:1 ration stock to grain and then pour in 1-2 cups of milk and or cream and continue cooking. Total cooking time is at least 1.5 hours and then I shred in cheese to finish and the grains STILL don’t get as tender as I would expect?
Let’s say I’m working with old grains. Is that the cause? Let’s say I’m working with fresh grains. What can I do to make it more tender? Is my ratio off? What am I doing wrong? Tips?
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