This recipe is just wrong. (Maybe you can only link to the screwed-up ones.)
It says to simmer the polenta over low heat for 10 minutes until thickened. My polenta took almost 20 minutes to thicken up, over increasingly high heat. It also says to deglaze the pan (not the polenta pan, the pan you cooked the beef in) and then boil the vinegar over high heat for 5-7 minutes until it reduces. At about 3 minutes, my vinegar seized up into a disgusting black mess, not unlike the monster in The Blob.
Also, no tomatoes in February, not even grape tomatoes. I made peas.
That may not be the recipe's fault, technically.
It wasn't bad.
Edited to add: Speaking for food, check out this birthday cake from Pink Cake Box in New Jersey. Via Ravelry.
4 comments:
It's the curse of polenta. I made some recently and it thickened up in HALF the time it was supposed to, causing it to burn a little on the bottom before I noticed. Boo!
Try making risotto for your starch. Way easier and better behaved than polenta. It's rice instead of corn, but with the right herbs can compliment just about any main dish.
here's a link about risotto. try it out. http://www.google.com/hostednews/canadianpress/article/ALeqM5he4a6N2znqrE8i7YBNhJdk0TVFjg
I've never had good luck with polenta. Its sounds like such a good idea but it's just mush...
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