I want to serve polenta as an alternative to mash and pasta, but every time I make it, it resembles (and tastes like) wet cement. What’s the secret? Yes, the stuff cooks in minutes, but the consistency is hard to get right. “If anything is a bit dry, it feels mean.”There are myriad things you can do with your polenta, so it’s always worth making extra. It sets when cold, and Roddy cuts any leftovers into triangles, then fries them in oil and serves with peperonata.

Source: The Guardian February 09, 2021 13:52 UTC