"dsi1" > wrote in message
...
> 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.

Ah... That might work too! Thanks!