I wanna make it as a side dish for a BBQ tomorrow. Any tips on how to keep it worm or making it ahead so i could be free to deal with grilling the meat?
This looks tasty and somewhat easy to do. Is Polenta and grits two different things? I think grits are smaller grains. BUT would you at home ever use grits to do this? Thanks Chef.
Well, I live in Italy for 3 years now, and I noticed that the majority of Italians are very closed to their traditions, and they don't prefer to change or globalize.. so take it easy and be creative in your recipes the way you like.. and thank you for your recipe 🙂
This Polenta recipe is complete work of genius. The Bechamel sauce makes it not only rich, but also reduces the labor of making it. It is easier to add corn to Sauce mixture and voilà. I love Polenta made with chestnut flour, I add 3/4 of OZ chestnut flour before mixing in the corn. See what Nona says to Polenta con castagne.
beautiful my dad likes it, rosemary with mushrooms is discovery to me if i could critic heaviness of butter…Im from Croatia, we are at mediterranean so maybe its too much butter for me XD Can i replace butter or reduce it?
Does Good Quality Truffle Oil add good flavor to a dish? I know it's basically chemicals and not the real stuff but does it really deserve such a bad reputation among chefs?
I've made polenta cakes before, and have sometimes had them fail to fully set up. Never thought of cooking it in a besciamella. Thanks for turning me on to the method!
0:10.800 Every time I post a classic Italian dish, I inevitably receive hate mail from a few Italians arguing that this isn't how their nonna makes the dish. Different regions of Italy make dishes differently, and restaurant cooking is not the same as home cooking. Some make this with only polenta and water. Some dip the pieces in egg and bread crumbs and deep fry the pieces. Some add hot chilies on top. I know that very few home cooks will use a Bechamel base. This is an authentic RESTAURANT recipe. I do not pretend that this is from my Italian grandmother's kitchen, okay?
0:10.800 PLEASE READ THIS BEFORE VOTING IF YOU ARE ITALIAN !
0:20.000 FOR GARNISH Chanterelle Mushrooms Garlic Rosemary (optional) Black Truffle Oil (optional) Alternatively you can serve this with other fried vegetables or a simple Marinara sauce.
0:20.026 INGREDIENTS FOR POLENTA 105g (3 3/4 oz) Polenta 45g (1 1/2 oz) Butter 2 T Flour 150ml (5 oz) Milk 200ml (7 oz) Water or dilute chicken stock 3/4 t Salt Olive Oil (for frying) Mozzarella (optional) Parmesan Cheese, fresh
0:53.000 CLICK HERE TO OPEN MY VIDEO ON ROUX IN A NEW WINDOW
3:55.853 For this amount of polenta you will need a container that's 18 x 18 cm (that is, 7 x 7 inches) so that it comes out the right thickness.
4:10.855 If there is some minor surface irregularities left like you see here, don't worry about it. They won't be visible in the final presentation.
4:36.000 * TWO HOURS ELASPSED HERE * This needs to remain uncovered (open) in the refrigerator for at least 2 hours minimum. You can make it up to this point up to two days ahead of time if you need to.
5:08.649 What I should have said is that the garlic doesn't HAVE to end up in the final dish. Most Italians would remove the garlic first, but if you like a little fried garlic with your polenta, then include it on the plate, as I will do.
6:53.933 Be SURE that you wiped the pan out after the mushrooms. If there is moisture in the pan, the polenta cakes will break up when you try to fry them! This pan must contain only oil – no water!
7:40.900 Add the mushrooms back to the hot pan to warm them up again while you are letting the cheese melt and begin the plating.
8:21.300 If you have it available, add a small drizzle of black truffle oil and a sprig of fresh rosemary.
It is the first time ever that I see polenta made with a roux. Traditionally it is made with just water, salt and polenta flour. But boiled a long time, not just one minute. Because polenta flour must not be half cooked…..
I couldn't find any products that literally are called 'polenta' so I tried making this with medium grind cornmeal as per a website's instructions and it wouldn't set and came out soupy. A local grocer's website says to use corn flour when making polenta, which directly contradicts the advice of the first site I read. Will I have more luck with corn flour? Thanks!
Oooh simple snack if you have pre-made polenta…I'm not sure I like it enough to start making it from scratch..I pulled the log out because I had some leftover mixture of black beans, corn ,tomatoes ,Feta and chicken from my freezer.. thought I'd put that on fried polenta for dinner.. But watching this made me want THAT !!! …love mushrooms and garlic 😋..
49 Comments
Hi! Can i double this recipe?
I wanna make it as a side dish for a BBQ tomorrow. Any tips on how to keep it worm or making it ahead so i could be free to deal with grilling the meat?
Curious why you start this with a roux? is it to thicken it easier? just curious, I've made this and it is very good.
This looks tasty and somewhat easy to do. Is Polenta and grits two different things? I think grits are smaller grains. BUT would you at home ever use grits to do this? Thanks Chef.
I'd like to make this polenta but the recipe won't come up on my tablet. Is it possible to comment it to me? Just the polenta please.
I made it today and it came out excellent! Thank you for the recipe!
Well, I live in Italy for 3 years now, and I noticed that the majority of Italians are very closed to their traditions, and they don't prefer to change or globalize.. so take it easy and be creative in your recipes the way you like.. and thank you for your recipe 🙂
What's the serving size for the amount of ingredients you listed? Thanks.
love love love polenta! thank you so much for sharing your recipe! looks amazing and I will be trying it!! ciao from Washington State!
Looks great Chef!
I stopped cooking polenta until I found this recipe made it 4 times already. So much better then package instructions.
The English subtitles on this are horrendously hilarious
It's in the fridge now, looking forward to frying them tomorrow! Thank you for the recipe
Looks just about perfect. I must try soon.
I've made Polenta numerous ways now but my wife insists on this recipe. She has bestowed 3 Michelin Stars onto you for this one Greg. 🙂
This Polenta recipe is complete work of genius. The Bechamel sauce makes it not only rich, but also reduces the labor of making it. It is easier to add corn to Sauce mixture and voilà.
I love Polenta made with chestnut flour, I add 3/4 of OZ chestnut flour before mixing in the corn. See what Nona says to Polenta con castagne.
cant wait to try this, it looks amazing, and im literally salivating, ty
Thank you chef. Beautiful!
beautiful my dad likes it, rosemary with mushrooms is discovery to me
if i could critic heaviness of butter…Im from Croatia, we are at mediterranean so maybe its too much butter for me XD
Can i replace butter or reduce it?
And all i ever did was boiled and stir. thank you.
Hi, don,t have annotations could you give me recipe
Perfect thank you. Nice video!
Does Good Quality Truffle Oil add good flavor to a dish? I know it's basically chemicals and not the real stuff but does it really deserve such a bad reputation among chefs?
What kind of polenta do you use that only takes one minute to cook? The kind I use takes 25 minutes.
I've made polenta cakes before, and have sometimes had them fail to fully set up. Never thought of cooking it in a besciamella. Thanks for turning me on to the method!
Having never encountered polenta in my life outside the web, i warn you this might not be a very good question.
For the soft form, I just eat the mixture hot as it is before it thickens up, or do I use a different procedure?
As a professional chef for many years these techniques are definitely a must to know early in your culinary career…
well I have to say I embrace them it keep me sharp on top of my game..
well does not matter what I click, I can not see the recipe, so I guess I will have to do some other polenta recipe
fab video, easy watch…entertaining…thank you.
Wtf why dident u say the amount wtf
ANNOTATIONS
0:10.800
CLICK TO SUBSCRIBE
0:10.800
Every time I post a classic Italian dish, I inevitably receive hate mail from a few Italians arguing that this isn't how their nonna makes the dish. Different regions of Italy make dishes differently, and restaurant cooking is not the same as home cooking. Some make this with only polenta and water. Some dip the pieces in egg and bread crumbs and deep fry the pieces. Some add hot chilies on top. I know that very few home cooks will use a Bechamel base.
This is an authentic RESTAURANT recipe. I do not pretend that this is from my Italian grandmother's kitchen, okay?
0:10.800
PLEASE READ THIS BEFORE VOTING IF YOU ARE ITALIAN !
0:20.000
FOR GARNISH
Chanterelle Mushrooms
Garlic
Rosemary (optional)
Black Truffle Oil (optional)
Alternatively you can serve this with other fried vegetables or a simple Marinara sauce.
0:20.026
INGREDIENTS FOR POLENTA
105g (3 3/4 oz) Polenta
45g (1 1/2 oz) Butter
2 T Flour
150ml (5 oz) Milk
200ml (7 oz) Water or dilute chicken stock
3/4 t Salt
Olive Oil (for frying)
Mozzarella (optional)
Parmesan Cheese, fresh
0:53.000
CLICK HERE TO OPEN MY VIDEO ON ROUX IN A NEW WINDOW
3:55.853
For this amount of polenta you will need a container that's 18 x 18 cm (that is, 7 x 7 inches) so that it comes out the right thickness.
4:10.855
If there is some minor surface irregularities left like you see here, don't worry about it. They won't be visible in the final presentation.
4:36.000
* TWO HOURS ELASPSED HERE *
This needs to remain uncovered (open) in the refrigerator for at least 2 hours minimum. You can make it up to this point up to two days ahead of time if you need to.
5:08.649
What I should have said is that the garlic doesn't HAVE to end up in the final dish. Most Italians would remove the garlic first, but if you like a little fried garlic with your polenta, then include it on the plate, as I will do.
6:53.933
Be SURE that you wiped the pan out after the mushrooms. If there is moisture in the pan, the polenta cakes will break up when you try to fry them! This pan must contain only oil – no water!
7:40.900
Add the mushrooms back to the hot pan to warm them up again while you are letting the cheese melt and begin the plating.
8:21.300
If you have it available, add a small drizzle of black truffle oil and a sprig of fresh rosemary.
Omg, fried polenta is really amazing 😋😍
I can’t turn on my annotations for what ever reason. Would anyone know the measurements and preparation directions? Please 🙂
It is the first time ever that I see polenta made with a roux. Traditionally it is made with just water, salt and polenta flour. But boiled a long time, not just one minute. Because polenta flour must not be half cooked…..
Yummy! I can't wait to try this 💖
I put annotation on and still not getting ingredients in my Macbook… frustrating because it really looks delicious
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I couldn't find any products that literally are called 'polenta' so I tried making this with medium grind cornmeal as per a website's instructions and it wouldn't set and came out soupy. A local grocer's website says to use corn flour when making polenta, which directly contradicts the advice of the first site I read. Will I have more luck with corn flour? Thanks!
Hot roux, cold milk = no lumps.
Love polenta!
Did I miss all the measurements?? I switched on captions but nada !
Excellent
I just tried making fried polenta!
First i cooked it and then i fried it for a bit on thin oil.
Its the most DELICIOUS thing i have ever eaten!
I sliced mine in a bread pan but next time plan to pour it into a tube mould and slice it.
Oooh simple snack if you have pre-made polenta…I'm not sure I like it enough to start making it from scratch..I pulled the log out because I had some leftover mixture of black beans, corn ,tomatoes ,Feta and chicken from my freezer.. thought I'd put that on fried polenta for dinner.. But watching this made me want THAT !!! …love mushrooms and garlic 😋..
Metal on Nonstick? You are scraping up all that into thr sauce…. gross
Definitely not gluten-free when it could easily be.😢