ISO: ISO MoNJ, regarding the polenta recipe

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dawnnys

Well-known member
I made it over the weekend, and I had a couple of questions... did I do something wrong (like not process it long enough) because I got a lot of kind of tough skins, resulting in a kind of wierd mouth-feel - "to chew or not to chew"? I think of polenta as a fine-textured, wettish cake (no?).

Also, how much cheese did you add? I didn't measure, but I had about 1/3 amount of cheese for each cup of corn slurry used. I got kind of a gluey, thick oatmeal-type of polenta. So was that too much cheese? 'Am thinking of turning them into corn pancakes/fritters - pretty much the same ingredients.

It tasted good, just kind of a strange texture. Please let me know - I might try it again. Thanks.

 
Hi Dawn, mine didn't turn out

that pasty. smileys/frown.gif I'm sorry, I didn't measure the cheese either, but I am thinking I might have pulsed it finer than you did (guessing)because the skins weren't too detectable/bothersome.
I then cooked it down to where most of the liquid was gone, then added the first cheese, S/P. Then grated more cheese over the serving bowl.
The texture was different than a true polenta,
so in some ways the recipe name might be misleading. It was the accompanying intro to the recipe that sold me on it, I will take time to write it in tonight when I get home from work. smileys/smile.gif
I think they would make good pancakes.

Also, thank you for the fresh corn/starch info,
it was very helpful. smileys/smile.gif

 
Thanks - they DID make great pancakes... I think maybe I cooked it down too much.

Also, I think I added too much cheese! And maybe
had tough corn!

I did find some amazing corn at a stand about 45 minutes away from where I live - I'm going to make one more trip up that way tomorrow to get the last of the summer's harvest :eek:(

 
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