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tert in seattle

writes:
>On 1/17/2020 1:09 PM, U.S. Janet B. wrote:
>> On Fri, 17 Jan 2020 12:32:49 -0500, jmcquown >
>> wrote:
>>
>>> On 1/15/2020 11:21 AM, Mike Duffy wrote:
>>>> On Wed, 15 Jan 2020 12:21:06 -0000, Janet wrote:
>>>>
>>>>> Try an oil that performs at a higher temp than EVOO (sunflower, or
>>>>> corn) and use more of it.
>>>>
>>>> I understand that peanut oil is the best for high temperature. Of course,
>>>> check your guests for peanut allergy first.
>>>>
>>> Peanut oil would be overkill for pan frying polenta. Yes, it has a very
>>> high smoke point. Often used in woks. It's also extremely expensive.
>>> You don't want to fry polenta at very high heat. I sure swouldn't use
>>> peanut oil to pan fry chilled polenta in a non-stick skillet.
>>>
>>> I'd go with the sunflower or corn oil Janet suggests. And no, I'm not
>>> checking my guests for allergies. I don't actually know anyone who is
>>> senstitive to or allergic to peanuts. Nor anyone who has to avoid X, Y
>>> and Z in any sort of foods.
>>>
>>> I've apparently got a healthier group of friends.
>>>
>>> Jill
>>
>> also makes sure that the polenta squares are patted dry before putting
>> them in the pan. Stuff from the fridge can be damp on the outside.
>> Dry food into the pan browns much better. Also eliminates spatter.
>> I agree, peanut oil is too expensive and corn oil is not bad for you
>> Janet US
>>
>Yes indeed. Also move the polenta in the skillet with a spatula while
>cooking so it doesn't tend to stick.
>
>Jill

you can also jiggle the pan - it's a good way to tell if they're ready
to move or not