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Polenta

post #1 of 6
Thread Starter 
I've made polenta and grits many many times. Made one today with a polenta mix, we had no corn meal. It has been laying around for a little bit, but I would imagine it would still be fine as its just corn meal. In any case, I did 4-1 ratio, with 1/2 stock and 1/2 cream, cooked it, added smoked Gouda and butter. Cooled it down, went to bring it back for service and it broke, almost every single time. Anybody ever experience this? Why would this happen?
post #2 of 6
Thread Starter 

nobody has had this ever happen? or has any idea why it would happen?

post #3 of 6

I am having trouble envisioning polenta breaking, kinda like mashed potatoes breaking. I am not quite understanding the situation as you're trying to relay it. My brain processes things better with visual input than it does with verbal. Wish I could be more of a help, but at this juncture, it ain't happening.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #4 of 6
Thread Starter 
I went to heat it back up for service added a splash of cream to thin it a bit next thing I know the butter came to the top and it turned like chunky mess. I've never even heard of it happening. Only thing I could think of is I added to much butter.
post #5 of 6

With cream, cheese, and butter in there you have a lot of fat which upon reheating is going to want to separate out. Be gentle when reheating it by adding water to make it somewhat soupy and use low heat and stir often, as it come s back up to temp, water will simmer out and it will come back to the consistency you want for serving.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #6 of 6
Thread Starter 
We did use stock to bring it back to get us through service and it held. I have just never seen this happen before. I thought it may have to do with the fat content, however it still is mind boggling
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