What is your opinion on the subject of whether dollops of really thick polenta are good in stew?
I think it's a sound notion, though the stew itself would also need to be pretty thick, otherwise the trick would be getting the dollops to hold together.
Thick polenta + liquid = thinner polenta.
I'd suggest making really thick polenta the day before and letting it go cold and solid overnight, then cutting out pieces - squares, circles, wedges, lozenges or even get fancy with cookie-cutter shapes - and frying them until they develop a good crust.
Now they can be added to the stew without (or with a lot less) risk of them coming apart - and if they're fancy shapes they'll look cute too.
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