Polenta is so versatile and can be served soft right after it is cooked on the stovetop or it can be formed and chilled to create a firm cake that can be crisped in hot oil. There are many options that can be used to flavor polenta from herbs and grated cheeses (Gruyère and Parmesan being a few favorites), to nuts and roasted vegetables.
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2:06 Mixing Polenta
2:28 Cooking Polenta
3:47 Forming Polenta
4:37 Cutting Polenta
5:37 Crisping Polenta
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👨🍳About Me - Working in professional kitchens since I was 15, my passion for the culinary arts runs deep. Sharing my knowledge with enthusiast students has always been a highlight of my career. I was the chef/owner of the Hartstone Inn in Camden, Maine for 23 years, and for the past 12 years, I have been leading foodie cooking trips to Europe. After graduating from the Culinary Institute of America in 1988, I was a chef with Hyatt and other resorts, was named Caribbean Chef of the Year during my years in Aruba and have taught private and group cooking classes for many years.
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