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I thought this tip could be helpful to anyone else cooking polenta. Measure the cornmeal and place in a small bowl. Stir in cold water; just enough to completely moisten the cornmeal. Then stir quickly into the boiling water. Continue to stir until it is cooked and very thick; no clumps and no lumps.
The black beans, salsa and polenta was delicious! I did add corn and a couple fire roasted green chilies to the recipe.
Source: I have to give credit to my Mom who is now 87 years old.
By Harlean from Hot Springs, Arkansas
Editor's Note: Here is the recipe that Harlean is describing:
03/21/2009
Another way of avoiding lumps in polenta is to use a whisk when slowing pouring it in boiling salted water. It works every time!
By
03/19/2009
Excellent tip! I'm going to suggest hubby try this with his Cream of Wheat - that's roughly the same consistency.
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