I've made polenta and grits many many times. Made one today with a polenta mix, we had no corn meal. It has been laying around for a little bit, but I would imagine it would still be fine as its just corn meal. In any case, I did 4-1 ratio, with 1/2 stock and 1/2 cream, cooked it, added smoked Gouda and butter. Cooled it down, went to bring it back for service and it broke, almost every single time. Anybody ever experience this? Why would this happen?