The real rules of making polenta, because you shouldn't eat it any other way.
, which some prefer over the more generic stuff, for all practical purposes, any medium-ground or coarsely ground cornmeal will do. Even grits, which are often ground more coarsely than polenta and are sometimes made with a different variety of corn , are a perfectly acceptable substitute in just about any situation requiring polenta.
Still, while I like polenta made with either milk or stock, water is my personal favorite. First, because it creates a more neutral polenta that allows the corn flavor to shine through. The problem with using less liquid than that is that it almost invariably fails to fully hydrate the cornmeal: Your polenta may thicken faster and appear to be done sooner, but the little bits of dried corn will retain an unpleasant crunch. In essence, too little water makes polenta that's undercooked and gritty. cooking time, not a long cooking time.So, if we're using a proper ratio of liquid to cornmeal, the next question is how long to cook it.
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