Creamy Polenta & Polenta Cake | Chef Jean-Pierre

37 Comments

1. 

   Todd Higgins 1 year ago

   I love this and cook it @ 3x a week. Love your channel I live by it❤️

2. 

   K H 1 year ago

   More Italian than French. Italian language has a melody. I have good friends from both countries.
   Butter is definitely French. Definitely French Chef. 🎉

3. 

   Marsha Smith 1 year ago

   I LOVE your videos and the recipes! The editing is adorable.

4. 

   Eric Stephen 1 year ago

   Don't you use water in stock?

5. 

   Troy Howard 11 months ago

   Another solid explanation. Thank you. Of all the indicators you've doscus7so far on your channel which do you like best for scalping the eurisd?..

6. 

   Donna Thompson 11 months ago

   Which food processor is that with the snap on lid? It looks like a nice feature.

7. 

   Marshall Burgess 11 months ago

   Where is the receipt on the page ????

8. 

   F.B. Jeffers0n 11 months ago

   On my to-do list!

9. 

   AjArpopP52 11 months ago

   I can’t wait to try this. My mother was from the Isle of Capri and always talked about eating polenta when she was growing up. Thank you chef. You always brighten my day and make me laugh on your videos. I love learning from you!

10. 

    Alexandra Rieloff 11 months ago

    Nothing about you is fake; some ppl. / *'

11. 

    John Peet 11 months ago

    Thank you very much for this recipe. Will make it very soon!

12. 

    Rudy Smith 11 months ago

    Excellent! Thank you! I will make the budget stew and this polenta, then freeze the extra to have on hand for easy meals.

13. 

    Sandy G 11 months ago

    Hi Chef Jean-Pierre! I just watched your Pork Shoulder Stew video and had to watch this, too. I've never had polenta before, but will add it to my folder to try. When you serve it, do you add butter to it, like you would for mashed potatoes? Thank you so much for sharing!

14. 

    Stephen 11 months ago

    Never explain yourself Jp! You are a beautiful person my friend 🥰

15. 

    james 11 months ago

    Remember folks, good fat is good for you…

16. 

    Smederij Smidse 't Veloke 11 months ago

    yes, polenta!!
    
    Super healthy and delicious.
    
    Thank you for the guidelines.

17. 

    Kay Nagle 11 months ago

    God bless you.

18. 

    Andrea Hussli 11 months ago

    What model Cuisinart is that?

    And the link where he said to buy kitchen equipment like the Saran Wrap dispenser.

19. 

    Andrew Karl 11 months ago

    I use to do dry wall work, LOL

20. 

    Aussiegal 11 months ago

    Hi Chef..thank you for your great show and sharing all your fab recipes..I noticed u changed from induction cooktop to gas…is your preference gas?

21. 

    William Bravin 11 months ago

    Try fresh polenta and cold milk for breakast

22. 

    William Bravin 11 months ago

    Roast slices of polenta and make delicious sandwiches

23. 

    Freedom 35 Pedrick 11 months ago

    How about polenta, grits and shrimp

24. 

    Arnek Erath 11 months ago

    https://youtube.com/@ArneksCookingTime-gh8nt

25. 

    Marcin El San Escobar 11 months ago

    I love this: "You don't like cheese? Don't put it there. Use whatever You like. It's only cooking."
    Since I watch Chef's videos, I made a huge revolution in my cooking style. Guess what – now cooking it's a pleasure. Joyfully. And most of it – it's delicious.
    "We not sending a man to the moon, but if You add oil to boiling water (for a pasta) I'll shot You" – I don't do this (oil to boiling water), but onion is always first.
    Chef Jean-Pierre – thank You for all videos, all cooking lessons. I wish You all the best. Greetings from Poland.

26. 

    James Kolar 11 months ago

    Once again, I have enjoyed your cooking vid. I do enjoy Polenta, having made the cake, I often reheat mine on a griddle pan to get the bar marks. Just butter and Parmesan in mine usually. I like it soft too. Thank you Jean-Pierre.

27. 

    Neels Duplessis 11 months ago

    Water tastes like nothing! I agree.

28. 

    James Smith 11 months ago

    Hey Chef JP, Why did you change from induction back to gas?

29. 

    Kanika Kay 10 months ago

    We have eggs allergies. So sad, I know. What's a good substitute for the eggs?

30. 

    Fyend 10 months ago

    Whenever I eat polenta I can't help thinking "I wish this was mashed potatoes." lol

31. 

    Kiley Rae 10 months ago

    Is he also on TV? This is such a high quality video & there are a gazillion camera angles. He is seriously an amazing host with loads of personality – so much that he could carry a TV show. Being so late to the party, which of his videos should I watch first? ❤❤❤

32. 

    Matt Ice 10 months ago

    Hey chef is the cake supposed to be somewhat cake-y and cornbread-like after baking? I did so but it was still mushy after setting so maybe I didn't bake long enough

33. 

    Rafael Colucci 9 months ago

    Hi chef! Can the cake then be frozen? If so, for how long? Great video as always.

34. 

    Aaron Cox 9 months ago

    "I'm half French and half Italian, but 100% American. God bless America and the rest of the world. We need some blessing"

    Some of the best words I've heard you say, Chef! You're in inspiration in and out of the kitchen.

35. 

    Mj P 8 months ago

    I do this with grits. Yummy. Can't wait to make polenta. I've always been afraid to try it.

36. 

    Angie 8 months ago

    Love you, you always crack me up!! Never stop being you Chef!! ❤️

37. 

    France Trudelle 8 months ago

    Gorgeous !!! I have goat milk in the fridge. I think i'll use that instead of the buttermilk and add a bit of crème fraîche. Fontina maybe… it will be fun to play with it ! ❤