mudbug
Chef Extraordinaire
I made some polenta this morning for the first time. Like a good DC member, I looked up some recipes and discussions first and noticed the advice to pour cornmeal into the boiling liquid in a thin stream.
What's a good technique to achieve a thin stream? I just poured it out of a 2-cup measure with one hand while stirring with the other hand, and the cornmeal just sort of glopped out, of course creating lumps.
I beat the snot out of it with my whisk, but a few smallish lumps remained. I'm not too worried about the consistency (gonna slice and grill it later anyway) and will practice some more, but is there something else I could have/should have done?
What's a good technique to achieve a thin stream? I just poured it out of a 2-cup measure with one hand while stirring with the other hand, and the cornmeal just sort of glopped out, of course creating lumps.
I beat the snot out of it with my whisk, but a few smallish lumps remained. I'm not too worried about the consistency (gonna slice and grill it later anyway) and will practice some more, but is there something else I could have/should have done?