Lemon and Chive Polenta Add-In
Why This Recipe Works
We used instant polenta for our crispy polenta with goat cheese recipe, cooking it until it had thickened to a porridge-like consistency, and then poured it into a 13 by 9-inch baking dish in a thin layer to cool uncovered in the refrigerator. We found that this approach produced far firmer results than polenta that was cooled covered (covering traps condensation, which the polenta reabsorbs). Oven temperature made a big difference in the crispness of the polenta. The higher the temperature, the better the results.