Speaking of polenta...

Dear Underground Chef,

Please note that in your earlier post regarding polenta, you may have included proportions that were a little off. For some reason, you used a 1:3 ratio of polenta to boiling water. It seemed to work well back then, but when trying it again recently, that proportion made super thick polenta that cooked way too quickly.

Okay, admittedly it may have been because you weren't paying close attention to the polenta. Polenta needs attention. Despite your neglect, it did turn out okay, so disaster [somewhat] averted. In any case, I suggest using a ratio closer to 1:3.5 or 1:4 next time.

Best regards,
Nosebear