Firm or creamy polenta

[vbak]

My husband and I recently went to Galena, Il. and ate Fried Green Tomatoes, one of our favorite restaurants when visiting there. I had shrimp and roasted red pepper polenta. The polenta was very creamy and loaded with butter. My polenta is quite firm, whick is okay if i am going to grill it or broil it after chilling. S, what do you think? I s it the butter or a cooking technique that I am not aware of? Vicky:confused:

[BosunsWife]

More than likely you were served the same type of thing you make. It was simply served to you warm and you probably let yours sit or pour it into a pan to firm up. That would be my thought.

[Zinnia]

What BosunsWife said.......
And- I am not a big polenta fan but, I think it can be made like this:
1. made in a soft (grits, oatmeal) kind of way
2. spread out on a cookie sheet to cool and firm up & you cut it yourself and refrigerate and/or freeze then, grill it or fry it
3. you buy it pre-made at the store and you cut it to your preference, grill, fry, bake it yourself

I prefer mine firm, then grilled. Personally, I don't care for it in it's soft form. :) Zinnia