Last night I made polenta according to Lidia Bastianich's basic polenta recipe. It didn't turn out like I thought it would, I thought it was suppose to turn out more creamy and somewhat lighter. It wasn't grainy but the polenta also wasn't super smooth. Is it me, maybe a texture thing, or not enough cooking time. I've heard anything from 40 minutes to 3 hours. I cooked mine for 50 minutes. Or is it not adding liquid thoughout the cooking. I've heard you add liquid but I've also heard you don't. The same with stirring. To stir or don't stir, apparently that is THE question. Does anybody have any ideas about what might have happened or any tips to making really good polenta?