The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant
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Recipe Reviews
mandelicious from ,
I agree that the recommended temperature of 275 seems too low for roasting much of anything. I presumed it was a typo and went for a temperature of 375 right off the bat. I poured my polenta (prepared according to the back of the bag rather than the Zuni recipe) into a pyrex baking dish and it crisped up nicely in the recommended amount of time.
Queezle_Sister from Salt Lake City, UT
I first made soft polenta as per the Zuni instructions (page 191), and then I spread some olive oil in a small pyrex pan, and added it to about 1 inch. I was impressed at how well it set up.
The next night, I cut it into irregular triangles, brushed with olive oil, and roasted at the 275˚F recommended.
It was supposed to be crunchy on the outside after 30 minutes, but really, it had not changed at all. I moved the heat to 325, then 350, and finally 375. I ended up cooking it about twice as long as suggested.
The final product was as suggested: crunchy outside and very tender inside. Somehow I felt they were greasy, undoubtedly my fault, I must have brushed on too much olive oil.
I would be very interested to hear if anyone else thinks these need to be cooked at the higher temperature.
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