I made my second batch of polenta tonight and this time I wanted to get a little more creative with it since I have the basic concept (I thought). I started with sauted onion and garlic and I used a 4:1 ratio with chicken stock and added some dried basil early on with salt and ground pepper. When it was done I finished with a metric crap ton of butter and a touch of heavy cream. It came out beautifully and tasted great. However, about half way through dinner as it cooled it started to gelatinize and got rubbery. Where did I go wrong?
