Hi Verena – yes, definitely. I would probably use a nonstick pan if you have one – they’re a little delicate.

Do you think this might be possible to make in a regular frying pan?

Verena

oh no – I’m so sorry you had trouble. Hmm… did you try setting it in the fridge anyway? Mine (after stirring it), firmed up a bit but it wasn’t super thick and creamy (like other polenta I’ve made) – I poured it into the glass container and let it chill in the fridge and it set.

Next time, I would maybe try adding less water to start with if you want to get it creamier straight out of the pot. (Hope this helps!)

there must be a trick in making the popcorn into polenta.
i gave it my best shot, ground popcorn in my vitamix. followed exactly and after stirring 30 minutes it was just still a watery soup, nothing at all began to firm. never had seen anything like it.
so, how do you get it firm like normal polenta?
very frustrating because like everyone else on this blog , i was super excited to make it as well.
help??