Polenta... what am I doing wrong?
 

Admittedly, until a week ago, I'd never had polenta. Got a recipe on a blog for a creamy polenta with sausages and peppers, which looked tasty. Made the recipe, and it was not good. Don't think I did anything wrong. Ended up going out for Mexican.

I didn't even realize it's akin to grits, which I also find kinda gross. I've tried grits many times living in the South, and only had them when I thought they were decent once - oddly, it was at a barbecue competition.

Is crispy polenta fried on the flat top any better?

What's your take on it?

Grits, in my opinion, need eggs added to them to transform them to the next level. This turns them into a more polenta like "cake" than the sloppy soup variety.

I do my grits on the stovetop then transfer to the oven. Temper two eggs with milk and add into the grits. Add cheese and a stick of butter. Pour into casserole dish and bake until set.

You can play with flavors, as grits are basically tasteless. Garlic, chili, smoked gouda, chipotle, jalapeno, whatever....

Who the **** are you? Tom Cruise?

Goddammit, who told SNR? :cuss:

FMB, it must be a texture thing for you? I love me some grits with butter and cheese. All creamy and porridge like. Add some crawfish etoufee and you are good to go. If you simply don't like grits, you simply wont like polenta. they are essentially the same thing.

As much as I love corn, I'm not a fan of polenta or grits.

I think Alton Brown uses lots of butter and cheese to make it palatable.

The texture doesn't really bother me on either polenta or grits. I didn't like the flavor, as much as I dig corn. What about those fried up polenta cakes? Do they taste any different?

Only form of grits I've ever been able to eat is shrimp and grits. Its a texture thing for me, and something about the shrimp/sauce makes them edible.

They taste like nothing.

Add flavor.

In case people don't get the joke (I don't blame you, this is obscure shit)

http://www.huffingtonpost.com/2012/0...n_1383046.html

Hate grits.

Love polenta.

You can stick the polenta in the oven and get it crispy if you like.

Try it fried with some butter or bacon grease.

You might want to try what I have, FMB. I know that many prefer savory with their grits, but I go with sweet. I add a bit of maple syrup to the grits and that works wonders for me.

I thought this was a thread about Placenta.

Needless to say, I'm very disappointed. I know a lot about that subject.

Do you use cheese or maple syrup with that?