What is the difference between polenta and quick cook polenta?

What is the difference between polenta and quick cook polenta?

Regular polenta can take up to 40 minutes to cook and requires constant stirring, while “instant” or “quick-cooking” polenta can be made in minutes. Purchasing instant polenta can really cut down the cooking time, but some say that these versions aren’t as flavorful as standard polenta.

What is the best polenta?

The Best Cornmeal For Polenta

Rank	Product	Key Features
1.	Bob’s Red Mill Organic Corn Grits / Polenta	Organic yellow corn
2.	PAPA’S White Corn Grits	White corn for lighter and softer results
3.	Shelton Farms Stone Ground Grits	Non-GMO yellow corn

What does Degerminated mean in cornmeal?

oily germ
Most commercial cornmeal is made from either yellow or white dent corn and milled via steel rollers, which gives it a uniform texture. It’s also degerminated, meaning the nutritious, oily germ and bran are removed in processing. This makes it shelf stable.

Should I use fine or coarse polenta?

The polenta should be a fine grind. Unfortunately we would not recommend using quick cook (or instant) polenta as this is usually made with polenta that has been pre-cooked, dried and then ground to a fine powder.

Is polenta and cornmeal mush the same thing?

Mush is the same thick, cooked mixture as polenta but it can be made by using any grind of cornmeal. A mush of nearly baby-powder texture when raw can become the lightest silken liquid, with a weight just this side of a light sauce.

What is the best grind for polenta?

Many recipes call for coarsely ground cornmeal when making polenta, but you can use coarse, medium, or fine. I like a mix of fine and medium, which is what I had in Aosta. This combination produces polenta that has some texture but is still creamy.