Every once in a while I get a craving for polenta, and I made some a few weeks ago for lunch (and to use a clutch of oyster mushrooms I had bought at Hmart), and things were going well until I added the butter to the polenta and it got really, really watery and I tried cooking it down further. After sitting in the fridge for a day or so, it definitely re-thickened, but I had never seen this before.
Maybe it was because I used homemade butter, but it’s not the first time I’ve done that so I’m still kind of perplexed over this.
