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soft polenta proportions

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redgirl Feb 10, 2012 07:57 AM

my question got a little lost in the wonderful responses about braising lamb shanks. so...fresh start here (now that the shanks are firmly in hand):

soft polenta for 9. how much polenta and how much stock? going under lamb shanks but one person is not having lamb...just polenta and salad (their choice). would rather have more than less. i do have a large pot so can make a good amount...just unsure of the proportions and how much is needed. thanks.

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    escondido123 RE: redgirl Feb 10, 2012 08:40 AM

    My normal ratio is 4:1 liquid to cornmeal--that translates to 2 c. liquid and 1/2 c cornmeal for the two of us, with leftovers. So I think if you want to be sure to have enough I would go 8 cups of liquid and two cups of cornmeal. I use half water, half milk. Add some salt and pepper early, cheese at the end if you like. Will you be make this at the last minute? If not, how do you plan to keep it soft?

    1. Delucacheesemonger RE: redgirl Feb 10, 2012 08:54 AM

      Barbara Kafka, whose book 'Microwave Gourmet', says use 8 cups of liquid, milk, water , stock, or combo to 1.5 cups of polenta. This makes wonderful and perfect soft polenta. For hard use 2.5 cups of polenta. Again, l recommend the 1.5 cups, worked perfectly everytime.

      1. paulj RE: redgirl Feb 10, 2012 09:05 AM

        I typically start it with a 4:1 ratio, and then as it cooks add more liquid to get the consistency I want. I usually end up with a 5:1. The longer you cook the cornmeal the liquid it absorbs (plus there is evaporation).

        Starting with 2c of cornmeal and 8 of liquid should end up with 10 or so cups of polenta, enough for 10 good servings.

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          lisaonthecape RE: redgirl Feb 10, 2012 10:26 AM

          I like the 4:1 ratio as well. This is an unorthodox method, but I find it works well for creamy, lump-free polenta. Put the cold liquid (I usually use water, but stock or milk plus water also works well) and the cornmeal into a heavy pot. Le Creuset is my favorite. Turn the heat to high and whisk constantly until the polenta thickens and begins to bubble. Immediately transfer the pot to a smaller burner, over very low heat and preferably fitted with a flame tamer, then cook the polenta, whisking occasionally, for 30 minutes or so. This method is so much easier than gradually sprinkling the cornmeal into boiling water a pinch at a time. Finish with grated cheese.

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          1. re: lisaonthecape
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            escondido123 RE: lisaonthecape Feb 10, 2012 10:29 AM

            Sounds fine, but I find that as long as I pour the cornmeal straight over the moving whisk I can do it in a steady stream that takes no more than 10 secs for a half cup. That seems easier to me than whisking until it boils but will give it a try.

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