Right, but fried polenta is another kind of thing. The unfried stuff depends on the maize from which it is made and the stuff that accompanies it. In my book, a good polenta is great with just olive oil and salt, and from there only gets better.
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I'm not entirely sure that I am. I've fried thick slices so they develop a crust. The result is tasty enough, but not great.
Sep 18, 2020, 6:44 AM -04:00You may be doing it wrong.