How to Cook POLENTA Like an Italian
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Polenta can be confusing, at least to me! Just figuring out what to buy can be a minefield of potential pitfalls. Will instant polenta work? Is cornmeal the same thing as polenta? Fine or coarse? What about grits? Don't even get me started on the best way to cook it...
In this video, Eva explains what polenta is (it's not what I thought), which kinds to buy (and which to avoid), how to properly cook it, and give some advanced recipes from all over Italy. Welcome to Polenta 101!
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Polenta Bramata (affiliate) -
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Polenta Taragna (affiliate) -
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POLENTA TARAGNA RECIPE -
POLENTA WITH RAGÙ RECIPE -
CALABRIAN POLENTA RECIPE -
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00:00 - Polenta 101: The Basics of Italian Polenta
00:50 - What is Polenta?
01:23 - Types of Polenta: Corn Meal, Instant Polenta or Grits?
04:44 - How to Cook Polenta Like a (Northern) Italian
07:39 - How to Serve & Eat Polenta
08:38 - Intermediate & Advanced Polenta Recipes
10:32 - A Northern Italian Polenta Recipe
12:43 - Polenta Taragna
13:56 - A Central Italian Polenta Recipe
16:40 - Polenta with Meat Ragù | Sausage & Ribs
17:44 - A Southern Italian Polenta Recipe
19:32 - Calabrian Frascatula Polenta
21:11 - Pasta Grammarian In Action!
#polenta #italianfood #recipe
ITALIAN GRANDMA MAKES POLENTA | How to Make Polenta | Italian Polenta Recipe
Polenta is a hearty, classic Northern Italian style dish. This is my Nonna's version, made using cornmeal only and topped with a hearty sausage ragu. It is bold and rich in flavour and was traditionally served spread onto the middle of the table so everyone could dig in and get their portion. This is sure to be your new favourite topping the next time you serve up polenta. (Did you know its also gluten free?)
#polenta #polentarecipe #howtomakepolenta
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POLENTA RECIPE
INGREDIENTS:
Extra virgin olive oil
½ onion (diced into small pieces)
½ carrot (diced into small pieces)
4 x pork and fennel sausages (remove skin from 2 of them)
2 x pork ribs
500g/16oz pork mince
250g - 1.4cups cornmeal (or one packet of ready-made polenta mix)
1lt - 4cups water
Parmesan
Rock salt
Fine salt
METHOD:
1. For this Italian polenta recipe, add a generous amount of extra virgin olive oil to a small pot, the add carrot and put it on the stove at a low-medium heat.
2. Leave it to fry for a minute or so before you add a whole pork sausage and two pork ribs to the pot, along with 500g of pork mince.
3. Mix the mince through so that it starts to brown and add some more EVOO to help it cook. Stir everything through to make sure it is cooked and ready to be added to the cornmeal polenta.
4. Then, add a pinch of salt, stir through and add 500ml of fresh tomato sauce.
5. To sweeten the taste of the sauce, add a touch of rock salt, and leave to simmer and cook through for at least an hour.
6. Now, it’s time to prepare the sausage you will add to the Italian cornmeal polenta (and it will also be used on top). Getting your medium size frypan, add some EVOO and place 3 more Italian sausages inside, breaking them up using a fork, by squashing and pressing them forward. They are to be enjoyed in pieces, not whole.
7. Cook this on a low-medium heat until well browned, adding 100g of veal mince and a pinch of salt. Mix this through and ensure it is well browned by moving the meat around with a wooden spoon.
8. Put a large pot on the stove, filling it with 1L of water. Leave it to heat up – but don’t boil it!
9. Add a pinch of rock salt to the water once it starts to heat and with the wooden spoon in one hand, get cornmeal in the other and slowly drop it into the water, while mixing it through with the spoon.
10. Don’t put all of the cornmeal in the polenta at once! You will see it start to grow in the water and eventually thicken, but the key is mix, mix mix!
NONNA IGEA’S TIP: If you are using instant polenta (from a packet), make sure you read the cooking instructions carefully, adding the right amount of water and leaving it to cook for the time specified.
11. Using a ladle, pour a portion of the sauce you prepared earlier, into the cornmeal polenta, and mix it through. At the same time add half of the sausage mince you also prepared and stir it in.
12. Keep stirring the polenta until it is a thick consistency and it should start to bubble.
13. Be careful not to undercook your polenta or it will be runny and not set!
TO SERVE:
Get a small amount of sugo, and put it onto a flat plate, then add a sprinkle of parmesan cheese on top. Next, pour the polenta on top of the sugo, spreading it out and adding more delicious sugo on top with a light sprinkle of sausage mince left from earlier! Sprinkle more parmesan cheese on top, and add the sausage mince on top that was prepared earlier.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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How to Make Italian Beef Stew (Spezzatino di Manzo) - Easy Recipe! | Mariano's Cooking | S2E5
In this video, you'll learn how to make a mouth-watering Italian beef stew using simple ingredients like beef stew chunks, vegetables, and seasonings. Watch as Mariano shares his recipe and tips for simmering the stew to perfection. Serve this hearty and comforting stew on its own or with polenta or bread for a delicious and satisfying meal.
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Two Greedy Italians - Slow-cooked family stew with polenta (HD)
Recipe by Antonio Carluccio and Gennaro Contaldo from Two Greedy Italians s01e01.
Slow-cooked family stew with polenta.
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Two Greedy Italians: Carluccio and Contaldo's Return to Italy.
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Two Greedy Italians: Complete Series 1:
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Former Royal Chef Shares Irish Stew Recipe He Cooked At Sandringham House
I loved traveling with the royal family and Sandringham at Christmas and New Year was one of my favorite times. Shooting lunches were really important and that meant preparing delicious comfort food lunches for the royals and their guests.
In this video I share the simple rustic dish that tastes delicious and is so easy to make.
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The recipe -
Serves 4
1-2 lb boneless leg of lamb, cut into 1 inch pieces
1/4 cup vegetable oil
4 large carrots, peeled and cut into 1 inch chunks
2 large onions, peeled, halved and sliced
3 large parsnips, peeled and cut into 1 inch chunks
1 rutabaga (swede) peeled and cut into cubes
2 sprigs fresh thyme
2 cups (about 10) small gold potatoes, cut in half
2 quarts lamb broth (or chicken or beef broth)
salt and pepper to taste
1/4 cup fresh chopped parsley
Add the oil to a large pot and heat until smoking. Carefully add the lamb and stir until brown. (drain off the fat - optional)
Add the vegetables and stir (don't add the potatoes until half way through cooking)
Add the thyme and broth, cover with a lid and simmer for 1 hour or until the meat is tender. Season with salt and pepper and serve.
Garnish with the chopped parsley.
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How to cook Italian sausage stew
In this video I will show you how to cook the BEST Italian sausage stew, just like my Nonna used to make. This is perfect as a pasta sauce or accompanied by polenta for a gluten free option.
Make sure to watch my video on how to make pasta from scratch too!
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My Nonna’s sausage stew with pasta (dairy, egg and nut free)
Serves 4
3 tablespoons extra virgin olive oil
4 cloves garlic, skin on, bashed with the back of a knife
6 pork sausages, cut into 3 cm pieces
150 ml red or white wine
800 g tinned tomatoes
200 ml water
salt and pepper for seasoning
1 spring of rosemary
1-2 bayleaves
freshly grated parmigiano, to serve
Heat the olive oil in a large, heavy-based saucepan. Add the garlic and cook over high heat for 1 minute or until it smells fragrant. Add the sausages and brown them well on both sides. Deglaze the pan with the wine and allow it to bubble away for 1–2 minutes or until the alcohol has evaporated.
Add the tinned tomatoes, water, salt and bay leaves and bring to a simmer. When it starts to bubble, reduce the heat to low, cover with a lid and cook slowly for 2-1/2 to 3 hour,s or until the sausages are melt-in the-mouth tender and the sauce nicely reduced and rich. Taste for salt and adjust accordingly.
Cook the pasta in salted boiling water until al dente, drain and reserve a few tablespoons of pasta cooking water. Toss the past with the sausage stew and add pasta cooking water as needed, if the sauce is to thick. Serve hot, dusted with parmesan cheese and black pepper.
Como cocinar guisado de salchicha italiano
En este vídeo le mostraré como cocinar el MEJOR guisado de salchicha italiano, justo como mi Abuela solía hacer. Esto es perfecto como una salsa de pastas o acompañado por polenta para un opción gluten free.
¡Asegúrese para mirar mi vídeo sobre cómo hacer pastas home made también!
Neste vídeo eu mostrarei para você como cozinhar o MELHOR guisado de lingüiça italiano, há pouco igual meu Nonna fazia. Isto está perfeito como um molho de pasta home-made ou acompanhou através de polenta para glúten free opção.
Tenha certeza para assistir meu vídeo em como fazer também pasta home-made!