Tuesday, June 22, 2010
Chicken Piccata & Polenta comment from Sharea...
I made your chicken piccata and polenta tonight for dinner. Huge hit! I wasn't sure about the polenta.... I liked it, but should it be creamy or thick. Mine was pretty thick, I wondered if I should have added more water??? Stone said he loved the grits!
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2 comments:
I would say the Polenta should be both thick and creamy...I know that doesn't really answer your question. You probably are envisioning grits which are not as thick. This was my first experience with Polenta, and from watching Food Network it appears that Italians use it as a base for sauces. I see them pouring marinera sauce over the top, in which case you would want thicker polenta rather than thinner. Does that help?
I thought of one more thing....I remembered Adam saying that he eats polenta pretty often at this restaurant in his office building. He said that their polenta is very thick, they make it ahead if time then and slice it in thick slices or even cubes sometimes then pour sauces over it. So I think it is suppose to be pretty diffferent from grits.
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