How to Make Perfect Polenta | Serious Eats
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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 …
Why Italian steal polenta (mamaliga) from romaniađđđ
Wtffffff
I come from RomĂąnia đ·đŽ and I grew up with this,my grandma made this every day but without the fancy butter. we call it #MÄmÄligÄ.
We olso make it with cheese or mushrooms.
Does it has a lot of calories? I heard its good for diet
I tried overnight presoaking with one in two water ratio. Yes, it cooks in under 5 minutes by adding the rest with boiling water.
I'm Italian and I find incredible that in Italy people don't know that you can presoak it to save cooking time. Thank you so much!
0:43 Gramma also said it was uphill both ways and in the snow. Thanks for the updated version đ
Am I the only one that finds the irony in this guy being named Gritzer?
The 6 cups of water to 1 cup of polenta (course ground cornmeal), is a better ratio; unlike most 4 to 1 ratios. Thanks for posting. I soaked the dry cornmeal before cooking for an hour, however overnight is better.
My Italian Parents used a wooden stick fir hours while mom sifted fistful at a time my dad stirred
So darn good w sausage n our homemade Italian sauce that no one to this day can beat
I finally get to beat the hell out of something.
5:1 by weight or by volume?
Yum
Cheese?
My mouth is watering đđ€€Omg!
I don't know you, but in my country is so common that polenta comes makes itself in one minute, the ratio is 1:3 and the usual ways of making it is in water, milk or bouillon, or mixing those, then you can top it with tomato sauce and cheese and sausage or meat (bolognesa is so common), etc. But nice to see someone making it with no precooked corn… i never eat that way even I ate polenta hundred times
Corn meal??? You are very special we tall did
great video, in Monferrato in Italy we serve it with a fondue of toma, fontina, robiola(a super tangy goat cheese with a very distinctive hay taste) and white truffles when season so good! Or with lengthy braised stews: brisket/chuck and red wine, beef cheeks and white whine", sausage and tomato, dear and mountain spices, boar! or dried mushrooms ragout ……
Magyarok?
No salt … No peper ??
You eat it with what ??
So uh. Grits?
Seasoning??
Spatula? Cold water? Wtf so many bllsht all together?
Never in my life have I had Polenta, I had no idea thatâs all it is is cornmeal water & butter. Going to give it a whirl tho, thank you so much. đ
great method, 'cook it until it's done' got it
Im a Arubean,we make funchi,with cornmeal,but that we call porridge add milk and cinnamone,and you good to go,ppl come down to Aruba,Curacao,or Bonaire,let us full you poor stomach awith food,
Okay so when are y'all gonna do grits?
Alton Brownâs oven method is even easier and it works all the time.
By 1 to 6 ratio, do you mean by volume or weight?
What? No sous vide? Just kidding great video
There's no such thing as a perfect polenta.
Well… Maybe one that is thrawn again the wall.
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I've never had polenta this easy before and have always been curious about it, this video made it look delicious and now I want a bowl of it with some parmesan sprinkled on top.
I appreciate mingling with homo sapiens females