"jmcquown" > wrote in message
...
> On 1/15/2020 8:25 PM, Julie Bove wrote:
>>
>> "songbird" > wrote in message
>> ...
>>> Julie Bove wrote:
>>> ...
>>>> It's a good non stick Circulon. The slices do brown but the brown part
>>>> sticks.
>>>
>>> a non stick pan that sticks? hmmm...
>>
>> Yep. This is my second Circulon. Both will stick if you're not careful.
>> Odd thing is, Pupusas don't stick and they're similar.
>
> Your second Circulon non-stick so you must have liked something about it.
> I don't find pupusas to be similar to fried polenta. Both contain
> cornmeal, sure, but there the similarity ends.
>
> For polenta, I'd not be afraid to have perhaps 1/2 an inch of oil. The
> pan needs to be hot but not on high heat. (Everyone's stove varies.) Make
> sure the pan is hot. Hot pan, cold oil, food won't stick. Add the formed
> chilled polenta. Let the temp come back up to bubbling. Don't constantly
> check the polenta. If the outsides are browning quickly but you're not
> sure of underneath, turn down the heat. Move the slices around in the oil
> with a spatula. Impatience is not often rewarded.

My polenta was room temp. I didn't make it. It came from (cue Sheldon) a
tube. I think the problem was the oil wasn't hot enough and the polenta was
too damp. I mainly got the Circulon pans because somebody kept giving me
gift cards to Bed Bath and Beyond, a store that I dislike for the most part,
mainly because I think their prices are too high and their towels are low
quality. I got the pans there.