If it's too dry, add more water/stock. If it's too wet, let it simmer with the lid off.
Thanks, Vortex. It seemed too dry to me, so I did add more water. TCG is eyeing it warily.
Wash: I didn't think you were one for rituals and such. Mal: I'm not, but it'll keep the others busy for a while. No reason to concern them with what's to be done.
'Bushwhacked'
Spike's Bitches 34: They're All Slime and Antlers
[NAFDA] Spike-centric discussion. Lusty, lewd (only occasionally crude), risque (and frisque), bawdy (Oh, lawdy!), flirty ('cuz we're purty), raunchy talk inside. Caveat lector.
sj - Feb 20, 2007 1:20:34 pm PST #6642 of 10001
"There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea."
Vortex - Feb 20, 2007 1:35:06 pm PST #6643 of 10001
"Cry havoc and let slip the boobs of war!" -- Miracleman
Thanks, Vortex. It seemed too dry to me, so I did add more water. TCG is eyeing it warily.
it's a simple thing, polenta. People have made it all elaborate with the grilling and the milk and whatnot. I used to get all stressy about it until I started thinking of it as italian grits. Easy peasy.
Oh, and if you're letting it get to dry because you're trying to get a creamy texture, add some shredded cheese.
Lee - Feb 20, 2007 1:51:23 pm PST #6644 of 10001
The feeling you get when your brain finally lets your heart get in its pants.
No, I think YOU are underestimating ME (muhahahaha!).
Hmmm. This could be interesting.
sj - Feb 20, 2007 1:57:32 pm PST #6645 of 10001
"There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea."
Thanks again, Vortex. I think I try a different recipe next time, because even after adding an additional cup and a half of water it still wasn't the texture I wanted. I have eaten plenty of polenta, so I know what I am looking for, but I have never made it, so I am not sure how to get there yet. It was still passable, and the sausage and peppers on top of it were very yummy.
Topic!Cindy - Feb 20, 2007 2:12:23 pm PST #6646 of 10001
What is even happening?
I don't even think I've ever eaten polenta. I always think of it as mushy rice. What grain is it?
amych - Feb 20, 2007 2:19:51 pm PST #6647 of 10001
Now let us crush something soft and watch it fountain blood. That is a girlish thing to want to do, yes?
Cindy, it's corn.
Topic!Cindy - Feb 20, 2007 2:23:53 pm PST #6648 of 10001
What is even happening?
So it really is grits, then.
DavidS - Feb 20, 2007 2:26:14 pm PST #6649 of 10001
"Look, son, if it's good enough for Shirley Bassey, it's good enough for you."
So it really is grits, then.
Ehhh. No.
You can make it in soft cakes, so imagine something more like cornbread, except with a different texture, and usually with savory cheeses in it.
Or you can make it more like a savory corn meal gruel - but not like grits.
Its not hominy for one thing.
vw bug - Feb 20, 2007 2:27:07 pm PST #6650 of 10001
Mostly lurking...
Nutty has been told that it is. And tonight, I am deferring to everything Nutty says.
askye - Feb 20, 2007 2:27:16 pm PST #6651 of 10001
Thrive to spite them
Polenta is made from cornmeal and girts are from ground hominy but they are cooked similar, although you have to stir polenta more.