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No stir polenta check it out

free sample addict aka Tracy L Aug 14, 2012 10:51 PM

Ok, so it it's semi stir, but it has great results. I used Anson Mills organic polenta. I originally wanted a firm polenta for grilling, but ended up with a creamy polenta. Most polenta recipes I've made firmed up fast, this maintained it's creaminess. I followed the recipe, but I used tin foil instead of a paper bag and had good results, I would imagine parchment paper would work well too. All the dyes and chemicals in paper bags are off putting for me. 30 mins worked for me.


  1. todao Aug 14, 2012 11:08 PM

    Only problem with the video is she's got at least a total daily allowance of salt in that mix.
    What's the water/salt/corn meal ratio? Or did I miss something.

    3 Replies
    1. re: todao
      free sample addict aka Tracy L Aug 15, 2012 07:06 AM

      4 c water to 1 c polenta. I used about a tbs of salt.

      1. re: free sample addict aka Tracy L
        todao Aug 15, 2012 08:06 AM

        Thank you. I noticed in the video that she said she didn't know why the paper worked. It simply acts as a gasket; and holds the heat and moisture in better than just a lose fitting lid; our foil served the same purpose.

        1. re: todao
          free sample addict aka Tracy L Aug 15, 2012 03:00 PM

          Yeah, I've used the same technique braising and making rice while camping. Just thought I'd share for folks who love polenta but hate to stir.

    2. s
      smtucker Aug 15, 2012 09:58 AM

      I have used this chowhound post for years and always have perfect polenta. No paper or parchment; just perfect polenta:

      3 Replies
      1. re: smtucker
        free sample addict aka Tracy L Aug 15, 2012 03:02 PM

        I use that one too, but it is 100+ degree here. I needed something that wouldn't heat up the kitchen after I just cooled down the house.

        1. re: free sample addict aka Tracy L
          smtucker Aug 15, 2012 05:08 PM

          Ah yes. There is that of course. Makes perfect sense.

          1. re: free sample addict aka Tracy L
            Jen76 Aug 15, 2012 10:24 PM

            Rice cooker.

        2. q
          Querencia Aug 15, 2012 06:03 PM

          I make polenta in the slow cooker. 4 cups cold water, 1 cup cornmeal, 1 tsp salt, cook overnight. Next morning I add a bag of shredded cheddar cheese and a little hot pepper---stir until all is melted---put in bread pan and chill until it sets up---slice and fry.

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