Is the 1/4 cup serving size on your polenta packaging referring to dry or cooked polenta?

I have an alternative recipe...substitute whole milk for water and butter. Simmer the milk for 5 mins with 12 whole peppercorns and slices of fresh garlic clove. Leave t steep for half an hour then strain and use for the polenta. Gives a lovely subtle flavour. I serve with a spicy tomato and mushroom sauce and lots of parmesan and side salad. It's very tasty.

I'm of Italian descent. My mom used to make Polenta, a little differently than Bob's Red Mill Pololenta recipe. She would use a ratio of 4 cups of water to one cup of Polenta. When she made it, she would use 8 cups of water to 2 cups of Polenta. Once the Polenta was added to the boiling water, she would use a wooden spoon to stir it . . . which she did until she tilted the pot and the Polenta would fall away from the side of the pot. When it falls away from the side of the pot, she said the Polenta is done. This is the way I like to make it. I use Bob's Red Mill Organic Yellow Corn Polenta, which I find just perfect . . . nice and coarse. My mom used a different brand than Bob's, but I find that Bob's is the best I have eaten. I like coarse corn meal. I'm able to buy it in Natural Grocers, but I have to drive a good ways to get to the store. When I go there, I buy a number of bags as I eat it quite often. I shop in Walmart but unfortunatly I have never seen it in the Walmart

Is your Polenta made from the whole grain? It seems so by your description but you don't really say so. I know that Polenta in the tube is not so that' why I'm asking.

I enjoyed your Organic polenta. But I find that I need to add more liquid than the cooking directions call for. Adding a bit more ensures the corn cooks thoroughly and that it's not too dry, and also keeps it from burning to the bottom of the pan. Just watch as it cooks and if you need to, add more water. It will be absorbed if you don't use too much.