2-Minute Polenta & Poached Eggs

Stop skipping breakfast and start eating a gourmet 2-minute breakfast every single day.
Tools I Use: www.amazon.com/shop/internetshaquille
Sous Vide Poached Eggs: www.chefsteps.com/activities/75-c-egg
Deep Dive: Polenta Ratios: www.seriouseats.com/recipes/2015/05/smooth-creamy-polenta-recipe.html
Spring Vegetables: www.seriouseats.com/recipes/2013/05/cheesy-grits-spring-vegetables-recipe.html
Tip the Teacher: www.patreon.com/shaq

[@BlazedWeed]

This tasted way better than my placenta and poached eggs dish

[@renem8130]

How did you season the placenta?

[@renem8130]

@@Kevin-jv7mz I started cooking without reading all the way through. HELP!!!!! I'm stuck on step 5!

[@BlazedWeed]

Kevin preferably water-birthed

[@northernknight7787]

Placenta? What the fuck

[@weirdnotormaybe]

That's borderline cannibalism

[@carpii]

Quick summary so you dont have to take notes: Make polenta - 4 parts water to 1 part polenta, add butter and sneaky cheese at end Cook eggs - 12 minutes at 167F (75C), then into ice bath To reheat: microwave polenta for 1 minute, add eggs, heat 45 seconds

[@GraveGround]

WHAT IS POLENTA!

[@Death_Bliss]

@@GraveGround It's like ground cornmeal.

[@jg9205]

@@GraveGround Grits!

[@tjl4688]

This turns my poached eggs into hardboiled.

[@carpii]

@@tjl4688 not sure why. Are you definitely heating the water and then putting the eggs in, not just putting eggs into cold water then heating it? chefsteps even suggest a minute longer at 75C.. www.chefsteps.com/activities/75-c-egg

[@johnalba1028]

I can't wait for your channel to blow up so you can make that youtube bread and afford to go back to a non-demanding job, m'shaqie.

[@internetshaquille]

John Alba my tiny tribe of people who want me to succeed is all the blowing up I need brother

[@lennartmiau6504]

@@internetshaquille Would you even want to start youtube full time? Sounds like your dayjob already is pretty much the same, without having to deal with youtube's bs. On that note, any possibility of you showing us some your day job work? :)

[@krowzclaw2489]

@@internetshaquille honestly not sure how I got here and found this place, probably KZbin recomendations, but I'm sure as hell glad it happened and I feel like I can be proud of myself now for having good taste that I'd get this channel recommend to me

[@_ten]

@@internetshaquille Gonna add myself to the list of people who have recently found you and are binging all your videos because there's something about them that i love. Hope i'm part of an algorithm solar flare that means more and more people will find you soon. Wait, i wanna be common and mainstream? Yes, if it means internet shaq becomes shaq and shaq becomes basketball shaq.

[@erroredhacker]

@@internetshaquille excellent choice of words

[@suivzmoi]

pack some raw baby spinach in there in the morning and let it wilt during the egg reheat

[@internetshaquille]

NOW UR COOKIN

[@xandraj5487]

I was thinking the same or like a fistful a baby kale/spinach mix or even arugula. Mmm love argula in any breakfast items.

[@epicmonkeydrunk]

I hate cooked spinach, I'll just take it out when heating everything.

[@heather23renae]

And baby, you got a stew goin

[@lordwonka99]

Bro did you just poach eggs in the shell... and then crack out a perfectly poached egg. I am shooketh

[@FleetTech97]

Sous vide is your friend

[@angelbustos9766]

Hmm... this looks a lot like MEAL PREP!

[@learningdiys3955]

with extra steps

[@squeaker3087]

more flavor

[@MegamiShin]

As he has demonstrated, he is better than the chicken!

[@NobD2]

BUSTED

[@Myrealnameisno]

This is the FIRST time I’ve heard a cooking source mention corn allergies... THANK YOU!! It feels good to be seen 😅

[@Josephfrom1990]

If you have an allergy to corn try making polenta with semolina flour. Add butter and parmesan for niceness. Season with salt , pepper, and nutmeg.

[@adrianvasquez9921]

The only videos that get me wanting to cook! I did the elote ice-cream last month and it was fantastic although it was impossible to get anyone else in the family to try it.

[@internetshaquille]

the world ain't ready yet we are the pioneers brother

[@after_alec]

Shaquille: Cereal is just dog food for humans Me, spoon halfway in my mouth: *wat*

[@artistvictoria9151]

Your poached egg method is brilliant! I love poached eggs and I never thought about precooking them. Mornings are very rough for me, and I LOVE, LOVE EGGS! Especially poached! 🥚 You have changed and improved my breakfasts as well as other meals with poached eggs! Nicely done young man! 😍👍🏼

[@isabellaweir2763]

i disagree

[@beaconfilms]

@@isabellaweir2763 nothing like disagreeing vaguely on someone's opinion

[@ChrisSheppVids]

Shaq, question: Eggs straight from the fridge into the water, or let them come to room temp first? PS - really enjoy your vids, makes my day when I see the bell turn red.

[@internetshaquille]

"12min@167" is based on large eggs from fridge temp. Good question my boy

[@ThankfulForAnotherDay]

My favorite KZbin cooking channel.

[@teresamaio3064]

Polenta with butter and cheese is called "polenta concia (or uncia)" - so yeah, your version is still an authentic Italian polenta and those who say it's not clearly don't know much about polenta :)

[@isabellaweir2763]

no it isnt

[@Thuazabi]

@@isabellaweir2763 it most certainly is authentic. Polenta concia is a traditional Italian dish originating from the Valle d'Aosta region in Northern Italy. Which 10 seconds on Google could have told you.

[@mgoskay]

You are increadible, clever, talented and hilarious, you can do this full time

[@internetshaquille]

Thanks Mugey. Luckily I do get to do it full time, but for a company that pays me money and gives me health insurance 😛

[@BabaaYaga888]

Where? How ? Where I can see it?

[@inigo137]

@@internetshaquille you gotta fight for universal Healthcare brotha

[@vincentlevinger]

I've missed you man! Guess I'll just have to re-watch all the old classics till November

[@ReCharredSigh]

"Cereal is dog food for humans"

[@twdjt6245]

When you think of it....they are pretty similar tbh....

[@pepeknamornik9283]

@@twdjt6245 except a dog can have a pretty good life on a (quality)dog food diet. I doubt a human could do the same w cereal

[@cannedpineapple2702]

im still waiting on Bachelor Chow from futurama to become a thing. We're getting close with things like huel and soylent, but they haven't made the jump to cereal yet lol.

[@kamo7293]

@@pepeknamornik9283 you have over analysed a small joke.

[@jeo1812]

I have known about sous vide poached eggs, but it never occured to me that I could store the cooked poached eggs in the fridge for poached eggs all week

[@seanbrown6904]

So happy I found your channel, you're just delightful sir!

[@fakefakington6055]

Keep making these videos man I love how quick and to the point they are

[@mehblah4409]

I learned about this channel maybe 8 days ago and am quickly learnining it's my favorite channel. Love the energy, love the quick intro to the topic, love the vibes. Not sure if you'll see this but good job Internet Shaquille

[@internetshaquille]

thank you :)

[@neophyte_DQT]

"God will punish you sooner or later" - this really made my day LMAO

[@cesariniguez400]

I WAS LOOKING FOR THIS COMMENT

[@kimsid3523]

Your videos are informative and hilarious, love it

[@gaea2580]

Yesss. More breakfast vids PLEASE 🍳🙏

[@caseylabatt]

Getting a notif for this upload made my MONTH

[@sweetestpotato4392]

I appreciate you addressing nutrition, as well as the process for prep and using prep throughout the week.

[@thorpeychris]

Congrats on the new Job!

[@SanityMachine]

Joining in with everyone else in that I've been looking forward to new vids, but wanted to add that I'm also glad to see new writings on your blog again (still waiting for a new dome imorovement though lol, they are great).

[@owenhickey7064]

Good to see you back!

[@caraeuler2927]

Delicious and to the point. Thank you

[@ginaheartscupcakes]

yes i missed these videos!! this is such a cool idea! :')

[@jairusandan6603]

U taught me how to cook! Thank you ♥

[@hdz6792]

Genuinely wish you are going to booming soon! Wish you all the best of luck!!

[@phestegio]

Quality content good sir. For the lack of budget and fancy kitchen... this is solid. At the same time, something about the humbleness is also appealing. Keep it up! I never comment on videos either

[@isabellaweir2763]

i have a big budget this doesnt apply to me

[@phestegio]

@@isabellaweir2763 well laaaa dee da

[@SuBethJimBob]

Did the eggs and had one with savory overnight oats for lunch yesterday. Yum! Thanks for teaching me to make portable poached eggs. ::grin::

[@juanvaladez5703]

The most appealing personality in all of KZbin. Why hasn’t the Food Network hired this kitchen maestro?

[@jasonfifi]

my circulator was $45. i don't have any grain issues, but i crack my eggs into a bowl of miso soup. the eggs firm up in the hot water, and the cool thermal mass helps chill the soup enough that you don't have to wait for it to cool before slurping it down.

[@missdrgirlfriend]

This almost makes me want to go back to working in the seventh circle of hell that is corporate life.

[@kilianbader9786]

What are you doing now

[@ChiroChihiro]

Internet shaquille you are a godsend and your casualness and comfortableness in front of camera either takes 12 takes a shot or you're just the coolest fucking human on earth

[@internetshaquille]

Thank you it’s the former

[@infallibleblue]

You should have more subscribers! You’re educational and entertaining. Ayyyyeeee

[@sven9able]

Love your videos man. Just mad I’m so late!

[@Dino_Valentino]

I saw that. 😡🇮🇹

[@internetshaquille]

mi dispiace mi dispiace

[@AliKandirr]

I love Italian people as a Mediterranean myself but god you are too harsh when it comes to food

[@pasf4118]

@@AliKandirr go check Italia Squisita It has English subs and italian chefs and here's the deal about being harsh if you don't understand the fundamentals you can't experiment on it successfully

[@yonoume8747]

Shhhhh~

[@juliaoz3660]

​@@AliKandirr so are a lot of turks 😭no disrespect i'm turkish too hahahha. american interpretations of turkish food are truly blasphemous... also grew up in italy and sooo many snobby italian-americans cooking tastes like shit compared to the avg roman 🙄anyway ignore everybody do whatever the hell u want lol.

[@AlfaAddict]

The next Alton Brown! Well done! Your videos are AWESOME

[@lucasotis9525]

Heads up that toasting the cornmeal (and any other spices you want to add) before you add water or broth is just a nice little extra touch if you got the time

[@gnocchidokie]

sous vide my heart daddy

[@brianharder7714]

"Pisanos...." you're killing me. Angry Italian grandmothers are surrounding your house as I write.

[@EzekielDBarrett]

Nonni

[@sleepiestboi4631]

Good

[@Marqan]

Cereal is not dogfood for humans. Unlike most cereals, dogfoods are nutritious.

[@khyrand]

Algie presented this again today; as a loyal shaqite I am compelled to enjoy. So I do. Yum breakfast

[@jrichardmarshall]

That Westboro blip killed me for the day. 🤣😂🤣😂🤣😂🤣

[@derekn4579]

So I recently moved out of my parents place and didn't often cook my own meals. Now that I am buying my own groceries and cooking for myself, I have a fat nutritional gap. Any chance you'd make a video talking about incorporating veggies into all meals? Trying to cover all the bases here and stop eating like a two year old lol. Thanks for the content, we all appreciate you :)

[@drawingablankesq]

Look at that. The metal bowl and spider both featured in one shat at 2:20. A job well done for the unsung heroes of the kitchen.

[@nispen]

holy moly this is great and sooooo unhealty

[@CookingwithChubaranks]

Dude your videos are awesome! I just binged through your date night playlist! To awesome! Hopefully my videos bring as much joy to people was yours have to me

[@FodderMoosie]

We miss you this much! I was holding my arms out pretty wide, but I can't type when I do that.

[@brittanydeez474]

Missed you bud

[@DM-ol9ne]

My dog loves this for breakfast

[@pattewad]

This would work real well with congee too

[@cymbalblade]

More ideas like this please :)

[@matthewplaskon1473]

Fantastic

[@Eclyptical]

If I made this for my family who grew up on "grits n eggs" they would disown me but it sure is delicious!

[@Wanderworld8855]

Lovely

[@christineb8148]

We call this breakfast grits and eggs where I'm from. It's literally the best.

[@germyw]

Yeeep! Had it this morning.

[@KoreyThatcher]

Congrats! What's your new job?

[@Red-Brick-Dream]

You had me at "2-Minute Polenta & Poached Eggs"

[@DrunkGeko]

Am Italian. You can take freedom with polenta as it's such a simple recipe without haveing Italians hateing on you too much

[@Josephfrom1990]

Polenta was originally made with barley before they found corn in the Americas so even the Italians took liberties with polenta

[@nahnan2278]

thank u food man

[@flia0davalos]

In Paraguay, we cook polenta whit milk and when it's done some cheese 🧀

[@danielribeiro2113]

Missed ya

[@Furluge]

Polenta: When you're making grits but you want to please the algorithm.

[@xandraj5487]

Gunna try this next week!! Any suggestions on where to get the Tupperware you use? And do you wash and reuse or just toss/recycle?

[@whynothanks2047]

Those are deli containers & they are reusable! I know you can get them at restaurant supply shops, but I’m not sure where else

[@pheobebuffay]

This will change my life.

[@Feadzy]

aaaw you´re back!

[@andylawcc]

"take the plunge" golf clap

[@jackworthing]

how about changing it up once in a while with an easy overnight-oats or porridge breakfast?

[@togglefire3537]

I usually never have time for breakfast so I just started fasting LOL

[@Nazo_moon]

I'm currently laying in bed going through some mental health dark times. I stumbled across your videos a few weeks ago and they have been incredibly healing and transformative. I just wanted to say thank you for helping me

[@fierypickles4450]

Top 3 channels to blow up in the next 3 months:

[@josueramirez9871]

Would love to see a buffalo chicken wings video!!

[@troupkid]

Hell yessss

[@eugenevedensky6071]

Hey Shaq can you post the cambro you use?

[@chrono4998]

ok as an Italian whoever said we don't have chicken with pasta hasn't tried my mums broccoli and ravioli pasta, a classic

[@warriorway5287]

Change out polenta for grits and you have a common Southern dish. Just don't forget the bacon, link sausage, sausage patties, biscuits with sausage gravy, and toast with jelly.

[@sanbilge]

I'll have it if you're cooking :)

[@evanserickson]

I need a sous vide

[@hschmicknos]

I did this and my polenta still congealed into a solid mass in the fridge. Needed some water or milk to reheat it to the right consistency.

[@2Much2lose]

Sweet potato purée with poached eggs and candied bacon.

[@internetshaquille]

NOW UR COOKIN BABY

[@multispawnman]

Dude this shit is awesome

[@EatsUsedTP]

That 2:00 comment list top left one was funny, at least until I read his name and realized he was not kidding in the slightest

[@mattieo555]

El Pasisanos has the best burritos and you know it

[@internetshaquille]

that place is so buckwild lmao

[@JuneMugg]

“COMO COMO?”

[@petrch9944]

How do you prevent eggs from cracking when putting them in the bowl? 😥

[@fenman]

This is one of my favourite quick tips that you have provided yet. I'm all for runny yokes, but was the white fully cooked? I couldn't see it in your video. Ps. Made your burger recipe with cheaper beef. It tasted amazing but I didn't get the grain correct. I'll try again

[@internetshaquille]

fenmaniac it’s fully cooked but definitely on the loose side. I typically want it a little loose because when you reheat it, it continues to cook. As far as safety is concerned, it’s totally fine. The rest is just up to texture preference

[@fenman]

@@internetshaquille thanks for replying. Can I say I'm a little star struck? ☺️🤗 I'll give it a crack and see how it turns out. Seems easy enough to adjust. Think there's something similar that we can do for eggs benedict?

[@internetshaquille]

fenmaniac definitely. Any time I’m poaching more than two eggs I do them this way. Chefsteps has a great article and video about it

[@autumnspring6624]

This looks like grits. 👍 Put some.cheese and blk pepper! and more butter!

[@larrysmith2638]

Polenta: Italian grits.

[@roysreceptive]

So your eggs shells aren’t covered in soft polenta when you retrieve them from your container? How is that possible when the polenta is defrosted?

[@itsROMPERS...]

My man cooking in hip waders.

[@sorryitsmoops]

Just fyi Shaq Fam, you can cook poached eggs in the microwave. It takes 1 min and they come out great

[@yltraviole]

Never have a conversation about food with an Italian. They will get very annoying.

[@gobbidimerda2496]

People who never came to Italy and think that we eat garlic shrimp chicken cream shit whatever alfredo and when they eat that kind of trash say that it's italian food are more annoying. Believe me.

[@yltraviole]

@@gobbidimerda2496 ^ case in point

[@chessismygame9]

gobbi dimerda THERE GOES ONE NOW^^ LMAO

[@memosiuuuuuu8808]

gobbi dimerda blah blah blah

[@ellep.6204]

@@gobbidimerda2496 Buddy...

[@alexak213]

but...but....i didnt want the vid to end

[@ohmydaz3]

your hat!! I still have my KBNC hat

[@internetshaquille]

U A REAL1

[@blsblah6474]

Just found your channel! Actually popped up on my feed, oddly I’m also making chick peas today second video I’m watching!

[@anniee6616]

damn I thought it was gonna be an easier way to make Polenta. Didn't know it'd entail MEAL PREP

[@RDHher]

On the cooks country video they said add 1/2 tsp baking soda and somehow it changes chemistry and you don’t have to stir polenta