This recipe makes a creamy fluffy polenta unbiased of the cheese sauce or crunchy topping making it extra versatile as a base for different toppings.
The elevated liquid on this recipe (our bag of Bob’s Pink Mill set a ratio of three cups water to 1 cup polenta), presumably utilizing milk and water, and the longer time to get to lava-like burps did end in a a lot, a lot fluffier polenta, and that texture is value each minute of whisking over a sizzling pan. The cheese sauce was excellent at first, after which soured noticeably after cooling, although which will have been the cheeses I used (4 oz entire milk ricotta, 4 oz goat and three oz Gruyère).
The topping was discovered to be unsettling to a few of us, one individual likening it to sand of their salad, although it took me ten minutes to realize the described golden toasted crumbs and so they could have been over toasted. I deliberate to make this on a night wherein I might battle the three pans with out distraction—leftover tenderloin and a célerie rémoulade (Patricia Wells) ready forward had been served alongside.
