Questions on basic polenta?!
I assume that what you can do with polenta you can also do with grits?
When making polenta do you really have to stir it constantly? Or is ocassionaly ok?
Answers: What is the ratio of stock to polenta?
I assume that what you can do with polenta you can also do with grits?
When making polenta do you really have to stir it constantly? Or is ocassionaly ok?
Yes, constantly. That's one of the "problems" with cooking polenta. "Occasionally" isn't enough. Otherwise there is a risk of it sticking to the pot and of lumps forming. You also have to be able to tell if you need to add a little more hot water from time to time. What is more, you're actually supposed to stir it constantly in the same direction (which is a pain when your arm starts to ache); to tell the truth, I've broken this rule myself. ;-)
Fortunately, over here in Italy they also now (for many years now) have a quick-cooking brand that cooks up in something like 5 minutes (sort of like "Minute Rice" as opposed to regular rice, which takes 15-20 of cooking -- and stirring if it's for risotto), saving you a lot of stirring fatigue. And it's very good, too.
Edit: as for the ratio, it's hard to say, because it depends on the type, coarseness, and age of the polenta/cornmeal ("new" takes less water, whereas "old" takes more). It would roughly be two quarts of water to one pound of cornmeal if you want a soft polenta, or less water (about 1 1/2 qts) if you want it "harder". In any case, in Italy polenta is cooked with water, not stock. And you're supposed to salt the water first, because the "rules" say polenta cannot be salted afterwards. (Another rule I've broken.) ;-)
Here is an Italian site with a few good basic recipes in English:
http://www.istrianet.org/istria/gastrono...
constantly at first till it gets creamy..then occasionally after that..and yes you can do the same things..just grits has a different consistency! and its 3/4 cups polenta for 3 cups liquid! lol..and there are no spices in either polenta or grits when you first get them!
I believe the said ratio was about 1.2-1.5 but usually no one really measures it And polenta is grits it is just the italian version of american grits so just different spices. And when stirring polenta it shouldn't be super consant but more than occasionally it should be stirred a little bit more in the beggining first though..
Yes indeed, stirring prevents lumps. Follow the directions on the box for the liquid to dry ratio, I usually cut back on the liquid a bit, I like it less "creamy".