On Tuesday, January 21, 2020 at 2:09:21 AM UTC-10, Julie Bove wrote:
> "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.

Dusting that polenta with some flour would help with the appearance and make it nice and crispy - I guess.