There are a lot of rules people say you need to follow to make polenta, like using a wooden spoon, stirring in only one direction, adding the polenta to boiling water, and stirring constantly. Forget those. What’s really important is using the right ratio of liquid to cornmeal and cooking the polenta long enough for the cornmeal to properly hydrate. This recipe allows you to choose water, stock, or milk as your liquid (though I’m partial to the light, clean flavor of a water-based polenta). It can be served right away, with braised meats or cheese like gorgonzola dolce, or chilled, cut into pieces, and seared, grilled, or fried. Daniel Gritzer shows you how to make polenta the right way.
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29 Comments
It would be nice to know the coarseness of the grain before we add the water or broth
I’m confused. You say nonstop stirring is not necessary but the video shows that being done.
i make it with chicken brooth
I tried the recipe following the ratio 1 to 5 as mentioned… but it ended up like soup!
Great tips but you did not say what type of coarseness of polenta you use
That is an important factor for ratio of water and corn meal
If I use fine corn meal what should be the ratio
1 cup corn meal and 4 cups water??
Please help me
You're a wrong
Always keep a pot of boiling water so if you need to add more water it Mae's it eaiser to mix and will be the same temp. Ish. Better than adding cold water to a boiling mix. No lumps.
My mother would make polenta (salted water and cornmeal) that she'll dump on a big tray and we'll eat it with a side of yoghurt.
It's one of my comfort foods and reminds me of a time where we had less.
Not sure if it's a regional thing as other Turks I've spoken to dont really do it this way. There's a fancier version where you add cheese that makes it stretch like aligot that people are more familiar with.
So I'm looking around and it seems like mamaliga is the closest variation I could find. Interestingly, when Romanians were under Ottoman rule, they weren't taxed on the maize which replaced the primarily wheat based dishes. My grandma also said her grandmother was Circassian so something similar must've travelled with them as well.
In Hungary, we call it “puliszka”. My granny used to make it with milk, butter and sugar. All time favourite ❤
why do I hate this guy
Thank you. Just made a batch, and your video really helped. My corn was a new pack from a few weeks ago, and pretty fine ground. I think that also helped. Didn't feel like I had any hydration issues like I have with other types of corn in the past.
Beat the hell out of it 😄😄
I just stumbled up on this video while searching if someone is doing it the same way I do 😁😁🤣🤣
Whatever you do, polenta will end up tasting like stale ass.
My dad was Italian and loved his polenta and chili beans but he liked it more firm so would pour it out on a cooling tray and then cut it into slabs and put the chili beans on top
Any leftover slabs would be fried in butter the following morning and topped off with a Fried egg
Haven't had polenta in years so off to the shops to pick some up
1:43 You got to 'corporate it!
That's it? That's fuckin it? That's the great polenta I've been hearin about it. I can make that shit in my sleep!
Just tried to cook it by adding corn into the cold water and did not like the results. Yes, the grains dissolved nicely in cold water but the substance never sufficiently thickened (boiled for 30 min). I cooked polenta before by adding corn to the boiling water and did not have this issue.
My science teacher from when I was in fourth grade to when I was in seventh grade loved polenta. Everyday, when he's not teaching, he would always have a container full of polenta and he would be eating at his desk. He said he would eat those everyday when he was a boy growing up in Brazil. I always thought it is hard to cook polenta and takes many ingredients. Now I realize how little ingredients it actually takes.
A guy named Gritzer making polenta…
Mine turns out too runny. Will try a bit less water
Here on Adriatic coast we learn that as kids, watching mom doing it nervously waiting with cream cheese or yoghurt, also waiting for butter and garlic to be fried on a side and mom adding joghurt to it and then we spread it over polenta
spot on
when you soak overnight, does it still require the same ratio of water to corn meal?
without milk and also no pamesan.. interesting
No parmesan or salt?
I love polenta,I can eat it with ANYTHING and EVERYTHING😀😃😍❤️
Yellow grits in the south! 😎😎
How long do you boil it ?