I have only made polenta once. however in China there's a thinner version of polenta, very similar except thin and doesn't contain any flavoring.
So my gripe about either italian polenta or chinese polenta is with the bitterness in cornmeal. it sits there and bothers me, no matter what I add to it, sugar or chicken stock.
Unfortunately I haven't seen polenta on local restaurant menus so I don't know how it supposed to taste like. How does everyone here prepare polenta, do you also sense the bitterness in it?
Or is the bitterness simply some kind of acquired taste that I have to acquire?
So my gripe about either italian polenta or chinese polenta is with the bitterness in cornmeal. it sits there and bothers me, no matter what I add to it, sugar or chicken stock.
Unfortunately I haven't seen polenta on local restaurant menus so I don't know how it supposed to taste like. How does everyone here prepare polenta, do you also sense the bitterness in it?
Or is the bitterness simply some kind of acquired taste that I have to acquire?