Polenta Puns

I bought a tube of polenta the other day, and I cut it up and fried in in olive oil and put some Parmesan cheese on it. It didn’t taste like ANYTHING. Like all I could taste was the parm, no corn taste at all (my first time trying it) Did I cook it wrong? I have half a tube left and don’t want to waste it! Should I season it?

I’m a newcomer from Brazil, and my family is from Italy. Since arriving in Canada, I’m missing polenta—I did at home, but I suck at cooking. Aside from Mangia, where else can I find polenta (fried or not) in Metro Vancouver?

Thank you!

I've never made a creamy polenta. Was looking through some recipes and some people complained that it became gluey. Not quite sure how that would happen, doesn't strike me as being easy to mess up like over whipping potatoes or something else with a high starch content. I've made grits plenty of times. I'm guessing polenta is about the same as grits, albeit having a finer mill than grits. Does anyone have any general tips for making a great polenta? It'll accompany some roast pork (with cracklin) and probably a sautéed veg like broccolini.

hey everyone,

i felt a bit nostalgic and wanted to make some polenta squares i once ate at my high school cantine. so i went to the supermarket and asked one the workers there if they had polenta, but they said that they took it out of the assortiment (i was in disbelief haha) but showed me the white type of cornflour which i rejected and resulting in me going home and later on googling in which store i could find it.

turns out that they do have it but maybe the worker i asked didn't know exactly what i was looking for. anyways i saw that there are two types from 'valle del sol' - red and blue. one says 'yellow maizegritz' and the other one 'yellow maize flour'.

my question now is which one to use to make pan seared polenta squares? does it matter if it is coarse or fine if you're cooking a specific dish?

thanks in advance for any help!