You are soooo much fun and “real” to watch cook and entertaining! There is nothing better than watching authentic Italian cooking! LOVE, LOVE, LOVE, and learning loads🤗
my mom used to make this. she would put the polenta in a cast iron loaf pan in the fridge overnight. the next morning she would remove the polenta and slice it, dip in an egg and then dip in flour and then fry. yu want crunchy. . especially when its fried in organic grass fed beef tallow. .try it. .yur mouth will thank yu. serve with a thick slice of bacon and yes, throw an home made buttermilk biscuits. omg. ..yu are set for the entire day. fried or baked fish, or any type of meat or veggies. ..
Davida, in my family we had a lot of polenta, I was looking for something different, I'm so glad I checked the comments, your mum's recipe had my mouth watering, will start tonight & make it that way. Cheers from Australia
You call it polenta, I call it fried mush. I grew up eating mush as a child in the Ohio Valley just a few miles south of Dean Martins home town. It is good as a hot breakfast with maple syrup and milk. What was leftover was refrigerated in a loaf pan, sliced, and fried. Yum! I had no idea it was polenta until I left my hometown. Your way looks great too. Now I live in the South and have discovered hot water cornbread.
Hotwater cornbread is good. But, the mush you ate as a child was more similar to fried grits and the polenta he prepared in the video. Grits and polenta are basically the same thing. Grains of polenta are often finer than grits. But, both can be prepared the same way.
I grew up eating fried polenta. My parents grew up on farms in Ohio. They called it fried corn meal mush. It was chilled polenta then sliced and fried and topped with maple syrup. Always loved the crispy edge. Will be making this soon.
I'VE USUALLY SEEN IT MADE FROM A SOLID FORM .. LIKE AFTER IT COOLS AND MOLDS TO IT'S CONTAINER.. WOW NEVER SAW POLENTA CAKES MADE WHILE STILL WARM AND CREAMY. WOW
My Father would make a variation of this for breakfast with fried eggs and bacon or ham steak with kind of a sauce or gravy like a red eye gravy or a sausage gravy, I'm 68 and I love the memories of him cooking he loved cooking ❤️
I truly enjoyed watching you cook !!! I've always wanted to know how to cook Polenta, thanks to you I know now ! 😉 I'm a Pampered Chef Consultant in some our recipes, Polenta has been introduced! I love to cook !😉💕 again Thank you for sharing and God Bless!💕
The best polenta cakes I ever had were at the encore restaurant in NYC Omg ya didn't want to eat anything else lol beck with the prime rib and dessert they were so good Thanks they look awesome
Joe, Just made this with chicken stock and all the other goodies. Fabulous! Plan to freeze in a loaf pan to cut and fry the end of the week. Going to top caprese style for a get together.
I was enthralled until Joe scooped Polenta onto his counter-top and said "don't you want to be a friend at my house?" Yes, if I can trust the counter-top. The idea though is $$$
Joe, I don’t know when this was posted, but I love the recipe. Also, introducing me to a new pasta shape. I found some this morning at the grocery store. I also picked up some of the other ingredients. I think it would be great as an appetizer/first course in these Covid times. Comfort food at it’s best! Thanks for sharing with us. I’m sad there are a small number of people who are disruptive and unkind. I guess when you do social media work you have to have tough skin. Keep up the good work.
Fried "Grits" with Parmesan Cheese, difference is Grits are made from Hominy Corn meal, where as Polenta is just plain coarse milled corn. Also, grits can cook in as little as 5 to 15 minutes, depending on they type of grits you purchase. Quick Grits take 5 minutes, regular grits 10 to 15 minutes.
+gramma m No this is the real deal, not instant. Takes a bit of time. Get it to boil, then reduce and stir frequently and all will be well. Thank you for watching, Joe.
Tasha Miller. Hot water cornbread is different as the polenta is fully cooked before being fried whereas the hot water only cooks the cornmeal half way and the heat from frying finishes the cooking process. Both get crisp on the outside but the polenta remains creamy on the inside. I love both.
Yellow grits. although it has a finer grind than American grits. A disparaging remark tossed at Northern Italians by southerners translates to polenta eaters. Don't despair Northerners have a few unsavory names for Southern Italians.
+winnie chilton This is a pre-made polents, which is great. I like to make it from scratch, always better. Thank you for watching!. Please subscribe and have a wonderful holiday season, Joe.
The recipe is fabulous and I see your passion but can you please be more respectful of your “camera person,”, whom I’m sure has a name and would appreciate you speaking nicely.
