<p>How does it get into squares or be solid enough to shape? I thought it was a mushy thing similar in viscosity to oat meal.</p>
<p>parentofpeople-</p>
<p>It firms up to roughly the texture of wet concrete pretty quickly, if you don’t watch out. At room temperature it becomes quite solid.</p>
<p>[Grits</a> Recipes - Allrecipes.com](<a href=“http://allrecipes.com/recipes/usa-regional-and-ethnic/southern-recipes/side-dishes/grits/]Grits”>http://allrecipes.com/recipes/usa-regional-and-ethnic/southern-recipes/side-dishes/grits/)</p>
<p>I am officially a fan! Tried this recipe tonight.</p>
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<p>I want to try some of the other ones mentioned here too. We’ll just have to put that whole carb issue aside once in a while haha.</p>
<p>My grandma, who was probably weaned on polenta, would serve it with chicken stew. Her daughter and I were just talking about her polenta the other day. She said that she liked the tomato sauce with polenta better then the chicken stew. I like to cook Italian sausage in tomato sauce with plenty of sliced onion and red peppers, more veggies than meat, and serve that with polenta.</p>
<p>I love making polenta and serving it with a well in the middle and veggie chili in the middle. I have also made a casserole with the roll of polenta sliced with sauce, and cheese baked i the oven. It such comfort food.</p>
<p>I don’t eat polenta because of carbs, but have made these for parties where they are always a hit: [CRISPY</a> OLIVE POLENTA STICKS WITH MARINARA | Smith Bites](<a href=“http://www.smithbites.com/2012/02/crispy-olive-polenta-sticks-with-marinara/]CRISPY”>CRISPY OLIVE POLENTA STICKS WITH MARINARA | Smith Bites)</p>