Cooking polenta in milk makes it heavy and can overwhelm its natural flavors, while cooking it in water or stock allows the corn flavor to shine through.
The key to creamy polenta is patience; it takes 30 to 60 minutes for the starches to break down, creating a smooth texture.
For a rich and versatile polenta, add butter or parmesan at the end; for a unique twist, stir in mascarpone before serving.
Leftover polenta can be cooled and fried for a gluten-free alternative to croutons, maximizing its utility in various dishes.
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