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Polenta: what to cook it in?

brookmonton Dec 2, 2004 07:55 PM

My last few batches of polenta have stripped a fair portion of the enamel off the bottom of my cast iron dutch oven. My fault for buying one from the Martha Stewart Collection at KMart, I guess. Anyway, I need a new pot to cook up polenta and I make it often enough that I'll buy one dedicated to that. What do you good folks recommend?

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  1. f
    farmersdaughter RE: brookmonton Dec 2, 2004 08:23 PM

    When I do stovetop polenta I use my All Clad LTD large saucepan. After I remove the polenta from the pan, I immediately fill up the pan with cold water and let it sit for an hour and haven't had any problems (1) getting the polenta to come off or (2) damaging the surface of the pan.

    If you make polenta in the oven, which I have done a few times (I use a method from one of Paula Wolfert's cookbooks) I use a Pilluvyet baking dish that measures about 12 x 8 and fill it with cold water the same way. It cleans up beautifully (grease it with butter first).

    1. g
      gordon wing RE: brookmonton Dec 3, 2004 03:26 AM

      especially when I'm multi-tasking I do a double boiler - using a stainless steel bowl that fits inside one of my pots....the polenta cooks for 45 minutes plus but you can walk away from it without any fear of major problems occuring. this frees you up to attend to other dishes, the kids, etc....

      1 Reply
      1. re: gordon wing
        lala RE: gordon wing Dec 3, 2004 02:30 PM

        Absolutely! Double boiler works great for polenta, and long cooking oatmeal!

      2. t
        Tom Hall RE: brookmonton Dec 3, 2004 12:51 PM

        We do a non-stir method in a Pyrex baking dish that is square or rectangle depending on amount needed.

        5 Replies
        1. re: Tom Hall
          Pat Hammond RE: Tom Hall Dec 3, 2004 01:12 PM

          Tom, I'd be grateful if you'd elaborate on that method. thanks!

          1. re: Pat Hammond
            Tom Hall RE: Pat Hammond Dec 6, 2004 11:40 AM

            Here is a version of it. I do not think the non stick pan adds anything. Higher volume of liquid gives more creamy polenta. If doubled, need to about 15 minutes longer. We have successfully cut it in half. We use Golden Pheasant brand polenta.

            Link: http://www.coopfoodstore.com/html/rec...

            1. re: Tom Hall
              Melanie Wong RE: Tom Hall Dec 6, 2004 06:39 PM

              I make a no-stir polenta in a rice cooker. Well, I do stir it once at the beginning when I pour the polenta into the water.

              1. re: Melanie Wong
                Tom Hall RE: Melanie Wong Dec 6, 2004 07:34 PM

                Any "additives" and how long does it take to be ready?

                1. re: Tom Hall
                  Melanie Wong RE: Tom Hall Dec 6, 2004 10:44 PM

                  Polenta, water and salt. It's been a while since I last made polenta, but you follow the same proportions as making it on the stove top and I think it takes about the same time. The advantage is freeing up a burner, not needing to stir, and how much easier it is to clean a rice cooker especially if you have a non-stick model. You can add in whatever other ingredients you like mid-way or stir in at the end as you would making it on the stove top.

        2. c
          Candy RE: brookmonton Dec 3, 2004 04:56 PM

          I use a 4 C. pyrex measuring cup and Barbara Kafka's recipe from her book Microwave Gourmet. It is fast and simple and real grits cooked in the wave are good too.

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