Gordon Ramsay makes his famous creamy polenta, but does it live up to the hype? Watch as I break down the technique, texture, and flavour balance behind this classic Italian side dish.
From the perfect ratio of milk and butter to the right way to finish with cheese, let’s see if Gordon nails it! @gordonramsay #polenta
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I’ve got boiling chicken stock. I’ve seasoned it
with salt. Extra virgin olive oil. As it comes to the boil, gently sprinkle in your palenta
and whisk at the same time. If you throw it in too quickly, it’ll go lumpy. And now that it’s
boiling, it start to thicken up nicely. You can do a lot with palenta. This makes a great side to
a lot of dishes. If you make the palenta a little drier, you can actually cut them into little
wedges or any shape that you want and to use that as a base to then put or to prop your food up. I
like it quite thick. Once you got the thickness, take it off the stove. Touch more salt.
Beautiful aged parmesan, fresh pepper, butter, and parsley. Give that a really nice
mix. Beautiful. So, you almost want it like just dropping through that whisk. And now the beautiful
Italian kiss. Extra virgin olive oil. Give it its final coat of jewels where it becomes shiny, rich.
That is beautiful. Now that is beautiful. Now, if you haven’t had palenta before, just
keep in mind that it is quite dense, so it is filling and a little will go
a long way. This is typically used as a
20 Comments
Oh look! Cornmeal mush!
Isn't that like… basically mashed potato with a different main ingredient?
I grew up calling that cornmeal mush, and serving it with butter as a breakfast cereal, (before the internet, in Alaska.)
Polenta is just fancy grits
Why is he using a metal whisk on a non stick pan LMAO
When I was working in Marsala, I used to have polenta frequently because I loved it with eggs. Haven't eaten polenta in years….Gordo's looks great but without the olive oil, extra butter instead🤣😂
Meglio con il burro che con l'olio 😊
Old cooking im tired to cook it is always the same crap in final we need find new recipe
I love these style videos Chef. More reaction content to other chef's making great food, I learn a lot for my own cooking from your videos.
I love polenta and make it often. It’s a great, flexible food that allows for a lot of creativity. There are many excellent recipes for it, like cheddar polenta. I like to make slow cooked pinto beans from scratch and make caramelized onions and sometimes roasted baby carrots. I then put the polenta in a large bowl, trying to keep it mostly to one side, then add the beans to the other side. Then I add the caramelized onions to one area on top and then do the same with some of the roasted carrots. It’s delicious and savory and sweet and warm and filling. It’s also delicious with just sautéed garlic spinach and caramelized onions. You can even serve it up as a build-your-own-bowl by leaving the add-ins and toppings on the side. Shredded cheese, diced proteins (bacon, ham, chicken, shrimp, grilled tofu) scallions, sour cream, beans, crispy onions, sautéed spinach, roasted root veggies, cilantro, avocado, pico and salsa, hot sauces, peppers, butter, roasted asparagus or Brussels sprouts, and it’s excellent if you can top it off with a quickly fried egg for yourself, friends or family who you might be hosting. Just make sure the polenta is in a container where it can stay warm and covered so it doesn’t get too thick. It’s a fun and different way to host and lets people build their own bowls to try different flavor combinations. It’s also a very easy thing to set up and prepare. A lot of it can be made in advance so you can spend more time enjoying your company and less time in the kitchen cooking and worrying about clean-up. If anyone tries this, I’d love to know what they used, how long it took, how easy it was for them, and if they and their guests enjoyed it. 🙂
Side Note Tip: Have warm water in the sink or dish container to place the used bowls in. It makes for much faster clean-up. As long as that polenta doesn’t dry in the bowl, you should be able to easily wipe it out with a paper towel, sponge, or just water. 🙂
I've never had it. Thanks for the video
Lovely, great with a nice stew, lamb or veal!❤❤❤
I'm from northern Italy. Don't call it polenta please😢
I love polenta. We eat this a lot in Brazil, specially with ground beef
Pollenta makes a great side to my garbage can
Kiss ma gritz
Polenta = Grits
I've had enough cream of wheat. Pass. Fancy? Nope. Bread's good, tho. I'll prop up my food with a carrot, thanks.
I know Hexclad is a bit more resistant to metal utensils but my God. My eyes and my ears especially were dying 😅
It looks good but I'm inclined to chop the parsley smaller and add chives..
How do you make your Chicken Kyivs, by the way?? Would love to see some Ukrainian food on your channel 🇺🇦