Polenta with Mushrooms | Kitchen on the Cliff with Giovanna Bellia LaMarca
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- Опубліковано 27 вер 2024
- Ask and you shall receive: Polenta with a savory mushroom stew topping. With rich, velvety polenta topped with creamy sautéed mushrooms, it is the ultimate comfort food.
For the polenta:
6 cups boiling water, salted to taste (quanto basta)
1 1/2 cups fine corn polenta
2 tbsp unsalted butter
Mushroom stew:
Half stick of butter, melted
1 1/2 lbs assorted mushrooms OR any one kind you like, sliced
1-2 oz dried mushrooms, soaked in boiling water, drained, (reserve 1/2 c. soaking water as it adds flavor) rinsed and chopped
1 c. heavy cream
Filming and Video Editing by Francesca Sacco
MY NEWEST BOOK: Sicilian Feasts www.amazon.com...
The Cooking of Emilia-Romagna: Culinary Treasures of Northern Italy www.barnesandn...
Language and Travel Guide to Sicily www.amazon.com...
Available on Amazon, Barnes and Noble, and other book vendors.
INSTAGRAM: / giovannabellialamarca
MUSIC: www.epidemicso....
Wonderful to have Howard as co-star this time!
Wonderful indeed!!!
Please re-publish the Emilia Romagna cookbook.
It's planned for next Spring! 👍
@@GiovannaBelliaLaMarca This is wonderful news!
Please re- publish Emilia Romagna cookbook. I speak American English. Thank you so much. Hi from Texas
Your videos make my heart happy. Thank you for being wonderful ❤
And your wonderful comment made MY heart happy!
Watched this with my 2 year old son next to me. The whole time he was watching you cook he kept saying "yummy" and "mmmm". Hahah! Looks like I'm making polenta with mushrooms soon!
How adorable! I can say with confidence that your darling boy will love it!
I love the way you look at Howard, my dear Giovanna. You are devoted to each other. This is so heart warming like this delicious meal you teach us today. Thank you.
This year we will celebrate our 61st Wedding Anniversary!!!
@@GiovannaBelliaLaMarca This is so nice. I love you both.
I haven't watched your videos in a little while, I love the new yellow colour in the kitchen!
Oh! I love it as well; it's like daily sunshine!
I agree, looks very very nice!
Would love the book, please re-publish!
Thank you😊
It's already in progress! Thank you.
Oh, it looks amazing!
....and it tastes even better!
Yes, would be pleased to buy the republished book please! Love the other book I have of yours x
Thank You, the new edition is being worked on!!!
man, this video made more happy than you would think a random youtube video could
I'm more delighted than you would imagine!!!
I am a guitar maker and use a similar knife which is used to separate two pieces of wood which have been joined togetehr. You can find many examples for sale if you search for "seam separation knife." Polenta is a staple in our family, which comes from Emiglia Romagna. We always eat it with a stew, or the next morning with eggs. I love the idea of serving it with mushrooms, especially because it is mushroom season and we have had lots of rain. Time to head into the forest to see what we can find. Mille Grazie!
Enjoy the mushroom search and then enjoy them on top of your delicious Polenta! Those knives are the best!
Loved this. Polenta was a staple of my growing up (and of my 4th generation Italian-mix family's). My great grandmother, Carolina, born and raised in Como, made polenta frequently for Italian workmen in the Napa Valley in the late 19th and early 20th century. The original topping was dove or songbird stew. Her "baby" (my great-uncle Bill) would go out with his .410 shotgun every morning and bring back dove, quail, robins, or whatever was available. He was a crack shot.
When I was growing up, we ate it with a beef stew with many of the same things you had in your mushroom stew, including dried porcini that uncle Bill would forage. Nonna Carolina did the polenta pretty much the same way you did, though she'd grab a big handful at a time and sprinkle it in. She'd have criticized your end product as "tin polenta." She preferred "tick polenta." But NEVER "lompy polenta."
What I've found is that the critical element in getting the polenta to the right thickness is hydration. While I'm heating my water, I measure my polenta farina into a largish cup, then add just enough cold water to cover. When the water boils, I scrape what looks like wet sand out of the cup into the boiling water. With the pre-hydration, I generally find it takes
6:15 I love the taste test and little approval dance 🥰 you put a smile on my face!
I love Giovanni, and her cooking.
She is so precious.
And I wanna spend all my days cooking with Giovanni learning and talking about Italy.
hearty and delicious
This is the ultimate Italian comfort food! Enjoy it often.
My grandchildren warm the cockles of my heart. I'll have to try some polenta to see if it has the same effect!😊
🎉🎉🎉🎉❤❤❤wonderful!!!!Hugs from north Italy 🇮🇹 we love you 😘
Grazie Altrettanto!
Just another vote to please reprint your other cookbook! Found your channel recently and loving it. We live in Somerset County now but lived in Fairview when we first moved to NJ :) be well!
Yes please re-publish Emilia Romagna cookbook..the mushroom/polenta looks so good.. thanks for your UA-cam
Thank you so much, Sharon, will do!
I want to make this. My husband and I will love it! Thank you!
My grampa made polenta also called mush. He put marinara and meatballs and homemade Italian Sausage. Then we sat around the table with a really large board( that he made). With forks in hand we tried eat the polenta in the shape of the USA! He was a proud Italian and proud to be an American! ❤
I miss that so much! Thanks for this video! 😊
What a wonderful tradition! He created Memorable Moments!
Thank you for this beautiful recipe and video. It’s always so nice to see your husband and btw that room that you’re eating in Looks absolutely magnificent! Would love a tour around your place and the cookbook too
I make polenta with Italian sausage and mushrooms in a tomato sauce every Christmas Eve, it's the famine before the feast! This was a tradition I learned about many many years ago. On Christmas Day I serve the Italian feast! I start by serving Holiday soup or Italian Wedding soup as some call it, I serve homemade ravioli, fettuccine, with my special recipe of meatballs and my famous homemade sauce and of course my homemade layered lasagna. Garlic bread, salad and vino!!! Dessert follows, with my famous chocolate delight! We always have a few drinks of amaretto with soda fresh orange slices... I sometimes will make polenta during the year when I need a little comforting! It's so delicious! People have no idea what they're missing!!🇺🇸 🇮🇹 🇨🇱 😁
Sounds like Feast after Feast while you create Memorable Celebrations! Bravissima!
@@GiovannaBelliaLaMarca absolutely!
I'm so happy I found your channel. Everything you make looks so delightfully delicious, it's inspiring me to try cooking new things!
I’m delighted! I had a friend named Dee Dee in my 8th Grade class in The Bronx. Buon Appetito !
Wonderful! I am also very excited and hopeful that your cookbook will be repainted and that you will be able to find your knife!!! Thank you!!
Thank you for showing us your wonderful recipes. I would love it if you could republish your lovely book as it would be a wonderful way of passing on your knowledge so we can all enjoy this fabulous food
Thank You Very Much. It will be done!
Thanks for the best lunch! Enjoy!!❤❤❤❤❤❤
The best for sure!!!❤🌹❤
La seguo da un po' con grande piacere. In un colpo solo esercito il mio inglese scolastico grazie alla Sua pronuncia bella chiara e imparo ottime ricette della tradizione. Ho condiviso con mia nipote l'aver scoperto il Suo bel canale. Buon lavoro.
That looks so delicious. I have try to make this. Yumm
Do make it, Merideth, and you'll make it often!!!
Boy Giovanna that brings back memories of my Nona who was from Alto-Adige and Nono was from Piedmont so polenta was always served on Sunday with beef roast and a deep brown gravy and mushrooms, Everyone in their families went out for mushrooms and shared them if we had a good harvest. I have to laugh when I see the prices people want for morels because as a kid my family could find them in the woods by the sacksful . We also got frosties and hen of the woods that my grandmother would soften in a tub of water and then cut and can for use all year around in polenta and other dishes like salads and sandwiches. We always had leftover polenta from Sundays. It was made into cakes and heated with butter or syrup for breakfast. It is one of the first foods that I taught my children to make along with Nona's barley soup and dandelion salad.
Thank you...Thank you❤
You're very welcome! ❤
WOw! It looks so delicious. Thank you for continuing to share with us.
It tastes even better than it looks! Sharing is by pleasure!
Looks very tasty!
Looks absolutely delicious
😋😋😋😋. I love mushrooms 🍄 I will try to make it .
Also I love your apron is gorgeous.
Thank you so much Giovanna .
Sending you lots of love from Utah .🌟🩷🌟🩷🌟🩷🌟
Adorable couple making wonderful dishes! Ciao
Married only 61 years!
Yummy.. love from India ❤
Looks so delicious! 😋 we are VERY interested in a reprint of your cookbook!
Grazie Mille 🤗 Kraig & Sue ♥️
I miss polenta ~ festivals~buonissima
My Grandfather had a shoe repair shop. The same knife that you use, were always in their kitchen 😊
It's a rgreat knife that never looses its sharpness, but you must wash and dry it every time you use it. Definetly worth the trouble!
Cooking coupled with a history and geography lesson, and guest staring Howard! You two are way too cute!!! I wish I could be there with you enjoying that meal too, but you know what? You make your audience feel like we are with you, and I know what I’m cooking for dinner tonight here in Melbourne, Australia; thank you so much ❤️
PS: if you republish and advise where I can purchase it, I’d love to buy your book 😊
Always such a pleasure to learn from your expertise !! 👍. What’s next?
We need the book, please!!!
I love your recipes. Please put me on for a reprint of your book! Thank you.
Amazing 💖💖
❤❤❤ Thank You.
Thank you so much for sharing all those beautiful recipes with so many people all around the world!
This polenta looks so delicious, I'll definitely try that soon.
It's so beautiful to learn so much about the dish and the memories that you connect with it.
Much love from Germany!
Yummy Polenta. Greetings from Ticino 😊
So happy to hear from Ticino, and best regards from The USA!
❤
i would spring for 2 copies of your book, bella nona!
Oh! Thank you so much!
Beautiful dish! I labsolutely love mushrooms, yummy ❤️
What a wonderful way to make use of mushrooms !!! this recipe has gone onto my meal planner list for this week- thank you (I’ll aldo buy some extra butter 😉)
In Australia we are into the colder weather so this is perfect
Polenta is good anytime, but especially in cold weather!
Thank you so much for posting this! I have been wanting this recipe for a long time❤
I have been meaning to text you. My father always had that same knife on his workbench. I always thought it was strange looking. When I cleaned out his garage, I took the knife. It now sits on my workbench, which was also my fathers workbench.
Would love a [signed] copy of your book! 😃
❤❤❤🎉🎉🎉 Thank you, nice people!
Thank you. Our pleasure!
❤❤❤❤❤
Thank you again!
Looks lovely! Hmmm, 🤔??? I might improvise this recipe with quinoa due to dietary restrictions.❤
When I was very young, I remember my father making Mush ( which you call Polenta ) We ate with sugar sprinkled on top with milk. I don't remember my family doing anything with cold Mush. However, when I moved to S. Florida, people there fried and ate with syrup. One of my favorite ways to eat now. Enjoyed Howard taking a more active part in your podcast. Once again, very enjoyable. Barbara
Dear Barbara, we love polenta hot, soft and buttery with many kinds of toppings. the leftover polenta is refrigerated and after it hardens it's cut into rectangles, fried, and sprinkled with sugar or as you said - Maple Syrup for breakfast or for a snack.
Please republish ❤
Yes polentoni 😂😂😂😂😂!!!!!It is a name of northern Italy 🇮🇹
Polentoni and proud of it!
"2 tablespoons of butter. More or less. More is better than less." ❤
More butter is always the rule!!!
Delicious! Please reprint your book!♥
I purchased the online version but would like the actual book. I think you’re wonderful
This looks delicious! Will request this cookbook. I have your first one and just love it! This is made with "fine" polenta? Not medium or corse grind correct?
❤ we all enjoy you Giavonnia and your beloved Husband and Your Daugther too. Bone'Petit
Please republish the book...I would do a pre order🩷
Please republish your cookbook. Love watching you on UA-cam. Great recipes
Will do with pleasure, and thank you!
Oh those mushrooms look scrumptious! Theres been a new seller at my local Farmers market, selling only mushrooms, I'm soo happy and looking forward to trying new mushroom recipes, Thank you soo much Giovanna & Howard💞💞💞
Thank you Suzanne, mix all the mushrooms together for the best flavor!
I just love your videos! I would also love to get a copy of your cookbook. I hope you can get it back in print. I grew up eating what we called cornmeal mush. My mother would make it in the evening so in the morning, we would slice it and fry it up in butter. The crispy bits around the edges and the ones that would stick to the bottom of the pan were the best part. We would eat it for breakfast in the morning with some maple syrup. I made it for my kids growing up too.
Hot, Soft, Buttery Polenta is the best comfort food, and it's enjoyed the next day too, that is if any is left over!
Looks so delicious! The mushrooms were just beautiful 💕My favorite 🥰
Francesca enjoyed arranging them in the glass bowl; it could have been a beautiful table centerpiece!
Looks delicious 😋
Yummy
❤❤❤
Oh, Giovanna, what a great video! The polenta and mushrooms look delicious. Great to see Howard, too. 🥰