Make Crispy, Cheesy Polenta with This Easy Technique | Julia At Home (S3 E7)
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- Опубліковано 6 лют 2025
- Crisp-cooked triangles of creamy polenta are the perfect accompaniment for all types of main courses, from roasted and grilled meats to braises and stews.
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I love polenta, I crisp circles up and saute an assortment of mushroom. Serve the mushrooms over the crisp polenta rounds and grated parmesan cheese. It's an easy appetizer.
We love polenta at our house. Underrated, easy, and inexpensive!
Julia, your delivery is delightful. ❤
This also gets better over time in the fridge, I love that
Thank you, Julia!
This reminds me of my mom’s cornmeal mush. Slice, fry, add butter and syrup.
Absolutely delicious
That's what I was thinking It took me a minute to figure out what it reminded me of
Bob's red mill polenta is the best I've bought. It's delicious and the texture is fantastic.
Bob's Red Mill products are great 😊
As a kid people (non Italians) kept asking my Nana to make polenta and she finally did. They raved about it but no one else did. Same deal my father's family (Sicilian) only ate it during the Depression when times were hard. Real peasant food like grits.
My northern Italian friends are snobbish about their own cuisine and wrinkle their noses when I talk about polenta. They also say it’s for peasants, poor southern Italians. They are super picky and particular about what they cook and eat. A little annoying, TBH.
I made these today and served with a vegetarian chicken cacciatore poured over them. It was very good. The garlic added to the polenta broth adds a nice flavor to the polenta.
Welp, off to the store with me.
Trying this. Oh, I loved the denim shirt you rocked on the video ❤
FABULOUS TY. ❤️ New kitchen👍
Love, love, love polenta ❤
Looks so good AND easy! Will try soon!
Good one, Julia. I will try this.
I have had to eliminate gluten from my diet and this looks like something I can eat and that my family will like. I’m going to give this a try!!
I recently introduced polenta to my nieces & nephews . It was a winner.
Great way to make it! So much simpler and quicker!
I really like polenta. I haven’t had it in so long. This would be a good dinner side dish.
I have been making my polenta instant polenta for many years now,I usually fry it with a little butter and olive oil DELICIOUS 🤤
I serve it with mushrooms sugo and stews.
What is the difference between polenta and cornmeal?
Love Polenta ❤
This is a regular for me! You forget to say how much polenta: I use 1:4 ratio, that is, 1/4 cup polenta to each cup of liquid. Chicken stock cube, onion powder, smoky bacon powder or chopped, crisped bacon, sometimes a little spinach: the sky's the limit on seasonings!
Yum! 💕🌞🌵😷
Yummy
I remember having polenta a couple of times when I was younger and not really liking it. This may encourage me to revisit
I will have to try that. Is there any special dipping sauce for it? Would this be good with sausage gravy on it? Yum!!!
Make this all the time. I usually put cling film on my tin (lorraine pascale advised when she made chips) so its easier to take out the tin. Ive never had a issue.
How long did she bake it? 375?
I've made non-instant polenta in my instant pot with pretty much no work. After the fridge, you can cut it into chunks that are easy to pull out of the pot.
Julia! Just stumbled on your channel. I love this polenta recipe. I like your on screen manner. And, you're quite beautiful too!
🎁🔥🔥🔥🔥🎁
Cheese grits.
How much polenta? And how long in the oven?
What was the topping you showed in the beginning?
Bacon fat to crisp the triangles is killer.
Can you use grits to make this?
Yes!
I always see the chubs of polenta in the store but I never really knew what it was
Gritts in the south
How much polenta??? And how much time at 375???
Been looking for polenta for a few days but can't find any.
I tried polenta years ago and was not really fond of it. You make want to try it again. I remember my aunt making corn meal mushrooms. How close to polenta is that?
Wish you would give the complete recipe.
You can check their description for the link to the recipe
Love polenta but it is not good for controlling my blood sugar.
its corn meal
Polenta? What does it taste like?
It's a bit similar to grits
Polenta on its own is very bland, like potatoes or bread. You can use it straight after boiling like mashed potatoes as a side, or like here, add lots of other flavours and let it firm up to fry. Some do it savoury, some sweet, and spread the triangles with jam. Let your imagination run riot!
Julia pretty woman!!! Rosa Estrada 🙋🏼♀️
Olive oil? this is fake polenta! ... this is like baking a cake from a box... "traditional polenta" is not harder just longer and worth the work
i wish people would stop stayign what they "love" .. ugh
looks unfinished... I'd probably crisp both sides and serve with a salsa dip and garnish with cilantro :)
0:02 served with halibut puttanesca. Also garlicky broccolini, apparently and an olive oil yogurt cake for dessert.
Serve with Cajun shrimp.
I served it with a vegetarian chicken cacciatore over it. Very good!
SEED OIL?! WHY....
The access to the recipe is false. When you click on the link it goes straight to wanting you to buy a membership. That's not very fair.
The polenta should have measurements and times on the packaging.
Not only a circle, but a clockwise circle, you have just unwound all your polenta, it will be completely lifeless.
😅😆😂
ATK too many calories
Stop watching cooking videos and eat your lettuce
Why do products like polenta, grits or even pasta require you to let the water come to a boil first before adding the product in?
It's to have an accurate measure of cooking time. Different stoves, pots, pans etc will bring water to a boil in different amounts of time.
Adding pasta to boiling water is the standard method for cooking pasta. The rapid boil helps the pasta cook evenly and prevents it from sticking together. The high heat also helps extract the starches from the pasta, resulting in a firmer, more al dente texture.
I Adding pasta to boiling water is the standard method for cooking pasta. The rapid boil helps the pasta cook evenly and prevents it from sticking together. The high heat also helps extract the starches from the pasta, resulting in a firmer, more al dente texture.
In contrast, adding pasta to cold water and then bringing it to a boil results in a softer, more mushy texture. The gradual heating process causes the pasta to absorb more water, leading to a less firm and less flavorful final result. The pasta may also stick together more as it cooks. n contrast, adding pasta to cold water and then bringing it to a boil results in a softer, more mushy texture. The gradual heating process causes the pasta to absorb more water, leading to a less firm and less flavorful final result. The pasta may also stick together more as it cooks.
First
I would be happy with a few less of these videos. How about more Dan.
How about you stir your own cooking channel and stop complaining about free content?