I’ve been working on polenta for some time. Here’s a few of the previous highlights:
- Polenta:The Easiest Thing I’ve Never Made (includes our base recipe)
- Tips for Better Polenta
- Polenta with Chevre and Red Pepper Puree
My biggest problem with polenta is that I don’t plan well enough ahead so I there’s some lost time as I wait for it to cool before pan frying or baking it.
Today we tried a different solution to speed up the cooking process:
We made polenta in a lightly greased pie plate. Because of the large surface area, the loaf was able to cool very quickly – we popped it out of the plate within minutes of it going in. This accelerated the cooling further. The only disadvantage was the amount we made resulted in the pieces being a little thicker than I wanted. Had I let it cool a bit longer, I think I would have been able to cut the slices across their width but even then would be limited as the wider surface area makes the depth of your pieces difficult to control.
I think my favourite form will continue to be a small bread loaf pan that I’ve been using for a while although this will be used when time is of an essence as its way quicker than any other technique I’ve used to cool it down before.
How do you form your polenta?