Making soft, golden polenta with the traditional Italian method usually takes 30 minutes to an hour. But this genius shortcut—pouring boiling water over the polenta in the morning and letting it sit on the counter during the workday—cuts the cooking time down to less than 15 minutes. Polenta is wonderfully forgiving: You can adjust the texture by adding a little more broth or water for a looser result, or cook the polenta longer, stirring often at the end, if you like it thicker.
Make Ahead Tips
Once soaked, the polenta can be refrigerated, covered, for up to 2 days before cooking.
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good advice would be to use medium grind cornmeal...not the coarser one marked polenta...found it does take a bit longer to cook, even when soaked for 8 hours...but have made with good results. Pour the soft polenta into a greased dish to cool down for firmer texture...can cut and reheat after: with more cheese!
I have made this recipe many times and always had great results. I love the fact that I can soak the polenta before I go to work and have dinner WITHOUT standing at the stove stirring for an hour. I always seem to make the basic shortcut recipe - fabulous by the way. Very cheesy. I have even used the soak recipe to make it plain worked beautifully.
So disappointing. Not nearly enough liquid for the polenta to cook through, had to add more, and then cook more minutes while whisking. Honestly, what a headache! Following the standard directions on the bag of "Golden Pheasant" polenta would have been far less time-consuming, or could have just followed their microwave directions which I have done in the past. Wish I did!!
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