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It’s arm night! Making polenta is a lot like making risotto as both require constant stirring during cooking. Fifteen minutes of constantly stirring a pot gives you a pretty good upper-body workout when you are stirring something as thick as polenta.
I love grits and this is very similar to grits. The recipe gives you the option of using corn meal, which is something I keep on hand, so that is what I used. The texture of the corn meal doesn’t get completely smooth and creamy so actual polenta might get a higher score. It’s still good, though.
I also tried the fried version and both Mark and I give it a thumbs down. He gave it 2 thumbs down and wouldn’t have more than 1 bite. I gave it the thumbs down but still ate mine. I mean, it’s basically fried cheese grits…
