Notes on making polenta....

It is hard work making polenta the old fashioned way. I'm making up a batch that is extra thick so I can slice it up later. So I have to stir it for an hour and it is really really sticky. Difficult! My arm hurts. Boo-hoo!

Here's a shot of my polenta that is almost done. Note how the spoon is standing on its own!




But here's an important note on making polenta (I didn't read this ANYWHERE). Use a big pot. Like three times bigger than the amount you are cooking. Because when you add the dry corn meal to the boiling water....the whole thing foams up and rises way way way up and will spill over if the pot isn't big enough. It'll spill everywhere. Over the side of the pot. Into the burner. Under the burner. Under the knobs. Down the counter top. Down the front of the oven door. And then onto the floor. And inevitably stepped into...and then tracked all over the house. And all of it sticky. Oh, and it dries harder than diamonds. So it must be removed by razor-blade.

Do not ask how I know all of this.

Arghhhhh!