Quote:
Originally Posted by Fire Me Boy!
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?
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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....