This is THE PERFECT polenta recipe. Two things I like about this recipe right off the bat are that you use enough water (4.5 cups water to 1 cup of cornmeal) and that you add the cornmeal to COLD water. If you don't add enough water you can't fully hydrate the cornmeal and the polenta can not cook to a really smooth consistency. Also, adding cornmeal to hot water will always give you lumps that you have to stir forever to try to get rid of. Adding the cornmeal to cold water and stirring until it comes to a boil will always result in a lump free polenta. I never thought to add olive oil at the end but next time I will give it a try. One thing I would add is that while good imported Parmigano is perfect with polenta you can try adding different cheeses if you want to try something a little different. My mother liked adding Munster cheese and I love adding Gorgonzola or any other good blue cheese. Fontina is good and so is Asiago or just add whatever you like.
I LOVE this Polenta recipe. The first couple times I made it I fallowed the recipe . Both times the Polenta came out sooo good. Today I cheated and made it in my Zorijirushi rice cooker. I cooked it on the porridge setting. I used the cup measure that came with the pot (smaller than a reg cup). The Polenta came out soo creamy and no stirring. I have to admit I like cooking it on the stove best. If I'm in a bind and don't have the time to cook it on the stove I'll do the rice cooker. Either way the recipe is delish. I've made the braised meatballs and serve it with the Polenta..so good!! Thanks for the recipe Chef, for ALL your recipes !!
What can I tell you...Creamy polenta is so rich and satisfying! Also the white variety is delicious and the extra parmesan make it even yummier! Great recipe!! .
Thanks. I've tried making polenta one before and a while ago. But it wasn't very creamy. I think I'll give your recipe a try for dinner tonight. Cheers.
@@KitchenCraftFood Actually it was quite good. I ended up adding a little too much salt but wasn't bad. And next time I'll make 1/2 recipe - full recipe is a little more than two of us needed. I could really tell that this recipe has to be stirred at least every five minutes. Thanks.
The only wrong way to cook polenta is to dump it in all at once into boiling water. I'm old school; boiling water and slowly pour in the corn meal while stirring vigorously with a whisk until it is smooth, about five minutes. After that occasional stirs with a wood spoon on a very slow stove.
45min to make polenta? 😂😂 It takes 10min dude, that s why you need to stir constantly, cause you keep the fire high to make it fast, no need to be that slow unless you are bored and this is the peak of your day
Medium to coarse ground cornmeal (medium is listed in the ingredients) takes this long to hydrate properly. If you try to cook it for only 10 minutes, you'll be chewing on many raw nasty bits. You might be able to get away with a 10-minute cook for fine ground cornmeal, but it is definitely ok for instant.
Try cooking the polenta longer and see how much better it is. You don't need to stir it constantly. Once every 10 minutes is fine once it comes to a boil.
This is THE PERFECT polenta recipe. Two things I like about this recipe right off the bat are that you use enough water (4.5 cups water to 1 cup of cornmeal) and that you add the cornmeal to COLD water. If you don't add enough water you can't fully hydrate the cornmeal and the polenta can not cook to a really smooth consistency. Also, adding cornmeal to hot water will always give you lumps that you have to stir forever to try to get rid of. Adding the cornmeal to cold water and stirring until it comes to a boil will always result in a lump free polenta. I never thought to add olive oil at the end but next time I will give it a try. One thing I would add is that while good imported Parmigano is perfect with polenta you can try adding different cheeses if you want to try something a little different. My mother liked adding Munster cheese and I love adding Gorgonzola or any other good blue cheese. Fontina is good and so is Asiago or just add whatever you like.
I LOVE this Polenta recipe. The first couple times I made it I fallowed the recipe . Both times the Polenta came out sooo good. Today I cheated and made it in my Zorijirushi rice cooker. I cooked it on the porridge setting. I used the cup measure that came with the pot (smaller than a reg cup). The Polenta came out soo creamy and no stirring. I have to admit I like cooking it on the stove best. If I'm in a bind and don't have the time to cook it on the stove I'll do the rice cooker. Either way the recipe is delish. I've made the braised meatballs and serve it with the Polenta..so good!! Thanks for the recipe Chef, for ALL your recipes !!
I’m glad you said it, there no right or wrong way to do it, just give it the right amount of time and some extra flavour to your taste and liking.
I was skeptical about this technique but I gave t a try and turned out creamy and with a hearty ragu with hot sausage it turned out pretty good.
Thanks for this recipe! I especially like how you cut up the video and the bit on common misconceptions. Very helpful.
What can I tell you...Creamy polenta is so rich and satisfying! Also the white variety is delicious and the extra parmesan make it even yummier! Great recipe!!
.
I totally agree!
white variety? you mean grits :) us southerners love us some grits :)
I have eaten this and it’s very delicious in every way!
Awesome!
Sooo you make this like you'd make southern grits but with corn meal! ❤
Your recipe is the best for me..thank you for sharing.. Greetings from Germany.. 😊
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes 😍🌺🌺❤️❤️👍
This is just the video I needed! Thanks heaps!
Glad I could help!
Thanks. I've tried making polenta one before and a while ago. But it wasn't very creamy. I think I'll give your recipe a try for dinner tonight. Cheers.
Hopefully, it turned out alright for you!
@@KitchenCraftFood Actually it was quite good. I ended up adding a little too much salt but wasn't bad. And next time I'll make 1/2 recipe - full recipe is a little more than two of us needed.
I could really tell that this recipe has to be stirred at least every five minutes.
Thanks.
Great recipe, very tasty! And nice video! Thank you very much)
Wow! These dishes look super delish! 😋
Very informative video❤️
I add warm tap water to the pot and then one coffee cup of polenta and stir for like 5 to 10 minutes.
No lumps.
Thank you 😊
Wowwwwww one of the best polenta
Thanks!
Ur awonderful cook
Awww, thanks! ❤️
My mom use to add marinara sauce to the polenta
We do too. It's delicious!
Merci 🙏🏼 👍🥰🌹
Super creamy (is also 50% parm and butter).
and what's wrong with that 🙂 ?
Sub'd ... thanks for the recipe
Perhaps in a mythical universe you can add too much Parmigiano-Reggiano. Thanks, Tim!
The only wrong way to cook polenta is to dump it in all at once into boiling water. I'm old school; boiling water and slowly pour in the corn meal while stirring vigorously with a whisk until it is smooth, about five minutes. After that occasional stirs with a wood spoon on a very slow stove.
My mother would bake it, a friend would add baking powder before baking.
Parm, salt and butter.
Id add 50 50 water and milk
Your polenta is super creamy!
Thanks!
Recipe ??
Video description box
Grits
Well considering you don’t look like a Nona(Italian grandmother) I’m gonna try it your way and I’ll get back to you later
Caccciatore with rabbit or squirrel and chicken
epic 70k
Haha! Yeah, happy to be here. Silver play button "in range" 🙂.
There is no such thing as too much cheese
100% agree!
Too runny
45min to make polenta? 😂😂 It takes 10min dude, that s why you need to stir constantly, cause you keep the fire high to make it fast, no need to be that slow unless you are bored and this is the peak of your day
Medium to coarse ground cornmeal (medium is listed in the ingredients) takes this long to hydrate properly. If you try to cook it for only 10 minutes, you'll be chewing on many raw nasty bits.
You might be able to get away with a 10-minute cook for fine ground cornmeal, but it is definitely ok for instant.
Try cooking the polenta longer and see how much better it is. You don't need to stir it constantly. Once every 10 minutes is fine once it comes to a boil.