Baked Polenta With Floppy Broccoli | That Sounds So Good

Don't tell all the sweet old Italian ladies, but you don't have to stand stirring over a pot of polenta for it to be gorgeous and creamy-just stick the whole pot in the oven and go about your business. And don't tell the raw food fanatics, but long-cooked broccoli is a lot more enjoyable than chomping on an uncooked floret.
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Producer: Zoie Omega
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Camera: Brittainy Newman
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Editor: Brooks Houser
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Food Styling: Stevie Stewart
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Theme music performed by Madison McFerrin. Written by Madison McFerrin. Used by Permission of MadMcFerrin Music LLC.
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#thatsoundssogood

[@shortstakk]

This is now known as the yellow cookbook in my house and comes out once a week. What you don't see in these videos is how many 15-20 min meals there are. I can throw together dinner so quick and it is so good. 15 min squash and kale really took 15 min. I'm going to make the ragu for my husband's bday later this month.

[@MichaelAlthauser]

Lol I can't even make a salad in 15 minutes..

[@valerieberseth2547]

This got me verrry excited and if The Yellow Book isn't under the tree I'm getting it first thing Boxing Day

[@dinahconsumption3614]

I have never genuinely enjoyed watching anyone overcook broccoli until this day

[@Hipstah_Please]

I asked for your cookbook for Christmas this year! Can't wait to start cooking like the goddess that is Carla Lalli Music!

[@madelinegoodman1796]

I did too!!!!

[@m_a_k_e_n_n_a]

carla you can't just convert us to high-heat seared broccoli delight only to double back and become a steamy floppy broccoli enjoyer. I can't keep up

[@emailjball]

makenna - be more flexible.

[@m_a_k_e_n_n_a]

@@emailjball I need to become flexible and floppy like the broccoli

[@celiazamarripa3375]

Can we just say it already??? Carla is a fashion icon 😍

[@vistaoalry4883]

Icon!

[@jackiehiebert7064]

Got a copy today at our local bookshop, and have tucked it aside for my husband’s December birthday. It was the last copy in the shop. So chuffed.

[@AutumnWytch999]

YAY for broccoli stalks! If you peel off that tough, outer layer, which is kind of stringy and yuck an will totally turn you off to broccoli, those stalky innards will turn you back on to broccoli. So lovely and tender and scrumptious! Yummy!

[@audius19]

that cutting board though

[@jackm1399]

it’s by fredericks and mae

[@daviddavis3134]

Carla makes and educates cooking soooo enjoyable! The dish looks delicious... thank you for sharing!

[@darcyjorgensen5808]

Thank you - some vegetables are AMAZING and AWESOME when “overcooked”. Ask any Southern cook.

[@Joe_Murphy-REV_Realty]

Carla! I'm so glad you started your own KZbin channel! I have been a fan for many years. You are a wonderful chef, and a delight to watch. Looking forward to years of this channel!

[@user-bh5tb8tk6r]

I want metal scraping to be my new alarm clock sound!

[@oliviaseers1587]

these uploads are always appreciated, we love you carla and team !!

[@simashakeri95]

carla you've been inspiring me to try more vegetarian/vegan recipes... pardon the pun but these sound so good!

[@ericcarlson4860]

And as a vegan, thanks for expanding the choices!

[@jackm1399]

making this tonight!!!!! looks amazing also sooo badly want that cutting board 🪅

[@brendadillon7783]

that is a very cool cutting board! Carla slays the vegetarian dishes.

[@joeyjoe7930]

I’m loving these recipes from Carla! I’ve never had polenta before, but it looks really good.

[@SLYCoopaEatsChicken]

So I got Claire's book for my birthday and yours is the next on my cookbook Wishlist :]

[@gabriellira8575]

i love this series

[@riochuck8056]

Just got your cookbook for christmas and im so excited to cook from it this week!

[@carolyn7298]

Wow, this looks delicious! Can’t wait to make it! 😋😍

[@HowToMakeDinner]

This looks like pure comfort. I love a long slow-cooked green veg once in awhile! Khaki broc ftw 🙌

[@sanne1061]

thank you for offering a lot of veggie dishes!

[@gmd3foundations83]

I made going to a bookstore to get this book part of my partner and I's weekly date this week. I'm so excited!! Your cookbook is the first I ever purchased for myself and I feel like a grown up person ready to make great food for everyone :-)

[@CarlaLalliMusic123]

😚😚😚

[@slaterjl]

Cookbook has been purchased. PPC’s were a hit!!

[@casandralipinski1422]

Making this sometime this week!! 🙌🏻

[@dadcelo]

That looks so yum, especially with lemon 🤤

[@mattiekim]

You make me smile. Love your videos.

[@ericamarie5312]

That sounds so good, Carla.

[@SrJohnnyCat]

I want that cutting board. 😍😍😍

[@jackm1399]

it’s by fredricks and mae

[@jean-francoisdaignault9612]

This would be delicious with Carla’s brothy beans 😋

[@creightonklein6236]

Really hoping someone in my fam gifts me with this cookbook for the holidays. My hubby doesn't really like broccoli all that much so I am gonna have to try this with the cauliflower.

[@felsteadgardens]

yum yum yum I’ve got the book and gotta try this one! 😋

[@nicoleweilandt3155]

Only you could make floppy broccoli delicious! We are tender crisp, and frizzled roasted broccoli fans here but this has me considering the other side. Side note: did anyone else cringe in shame as she was plating, stating the option to let others top individually….. ma’am. I was ready to eat the whole platter!

[@karlavega4830]

I got so excited when she plated the food on the big plate because I thought that amount was one serving. 🤤

[@helenross3037]

as someone with misophonia it's so interesting to me to hear about other people's triggers, cause metal on metal is actually kinda pleasing to me

[@helenross3037]

but metal on teeth?? like a fork hitting someone's teeth? kmn

[@janesomerville9036]

For risotto, I’ve used nutritional yeast + soy sauce to replace Parmesan and it worked really well. The texture is a little different without the cheese, but still really good! And it tastes pretty much the same. I bet it would work here too!

[@CRWM987]

This looks good. Hell yeah!

[@CRWM987]

I'm coming back to say that I went and bought the stuff I needed for this. I'm going to make it tonight. Can I get a hell yeah?

[@CRWM987]

Holy shit, Carla. I made it and it was amazing. I wouldn't have thought to add the almonds.

[@gail4101]

I’m so glad I discovered you new videos! You’re always my favorite…I worried most of the video about your right thumbnail not realizing it was a designed manicure! I thought you had cut yourself…dumb I know. I have your cookbooks and if I didn’t then, the floppy broccoli would have sold me…I love the stalks more than the rest of the broccoli (my son eats the top and I get the rest!)😘

[@yes-gm5ts]

Thank you!

[@Joseph1NJ]

I am and always have been a floppy broccoli fan. ❤ 🥦 ❤ 🥦

[@DanWhiteT]

great recipe, thank you! I will be making this soon. re: unsalted butter - I think it's pretty unlikely the saltiness of the butter is going to be the straw that broke the camel's back. Surely I chose a silly metaphor to launch with, but I'm 100% confident of this in polenta, and I'm 90% confident in baking. Salted butter is AT MOST mildly salty.

[@laspinas1986]

Completely agree with you on the unsalted butter. I, almost, 100% of the time use salted butter in every recipe that calls for an unsalted one, and I never had a dish or baked good that ended up too salty.

[@nix10kodeey]

@@laspinas1986 you can use salted won't kill the dish unsalted is what I personally prefer using cause it gives me more control over the salt levels of my dishes. Really just season for taste and stuff will be fine 99% of the time anyway

[@dinahconsumption3614]

Unsalted is the standard in recipes not just for controlling the salt level but because the unsalted has historically been slightly higher quality--not sure if that is still true today

[@nix10kodeey]

@@dinahconsumption3614 don't believe that is the case at least not today so long as you buy higher quality butter

[@tiffablue]

I always feel like salted butter is only salty enough to season the butter itself 🤷🏽‍♀️

[@miseentrope]

"The Sound of Metal" (Carla's Version) 🥰 🥦

[@sharoniponi]

What crazy person throws out perfectly good broccoli stems?!? The stems are my favourite part. That whisk on the bottom of the pot is some sort of cursed ASMR.

[@_FearNoEvil]

Carla, you are really funny and I wish I had you as a friend. Great looking recipe.

[@jcarrington2480]

Listen, I NEED that cutting board. It’s a NEED.

[@MrShroombot]

I can make some fancy cheesey corn grits that will blow. Your. Mind. Courtesy of Sean Brock! I love your recipes, Carla!

[@katyowens3119]

Feeling better about myself seeing that Carla doesn’t keep her copper pot always polished. Also I just received the Foxtrot caddy staples kit with your cookbook and it is MAGICAL.

[@CarlaLalliMusic123]

oh YAY!!! Thank you for ordering!!! What else will you put on the caddy?

[@meemiam]

Carla I love you. Did you fling broccoli bits across your kitchen floor!? I put your book on my wishlist.

[@kamnakartik4678]

Hahahaha it seems that way but I believe she has a pull out drawer under her workbench with a trashcan xD

[@7HPDH]

Broccoli is not a humble vegetable! It is royalty

[@alexandermorrall5981]

Question: presumably some of the broccoli and garlic flavour infuses the blanching water. Could that not be used to cook the polenta in? I have an inability to throw anything away. Thanks!

[@MrJackfrost]

I imagine you can use a ladle or two of the broccoli water for polenta. Anymore would probably be too salty.

[@CarlaLalliMusic123]

I agree with mrjackfrost-the broccoli water is HEAVILY salted. The broccoli comes out fine because it’s a quick dip, but the polenta would absorb all of that and be inedibly salty

[@alexandermorrall5981]

@@CarlaLalliMusic123 thank you and MrJackfrost. That makes total sense actually, why didn’t I realise this. Thank you both! X

[@aleatorictv]

Why unsalted butter?? Can salted be ok? I love you so much. I’ve checked out your book from the library not knowing what you do and immediately returning it bc I just assumed it was another cookbook but now I get it and you are just a goddess

[@robertrogers074]

Carla I love your smile.

[@fletchoid]

Carla missed her opportunity to play some Heavy Metal music while whisking her Polenta. Maybe she can make a "Short" with some Metal music included.

[@rebeccabrandt2505]

I use this polenta technique on the reg now.

[@tamaramitchell6705]

So delicious. Eating leftovers for breakfast with an egg on top.

[@baulexa]

i too, am a floppy broccoli stan

[@MadameX_]

Hmmm, floppy broccoli. Not sure I can eat that. But I love your recipes so, may have to try it 💚🥦 (I have misophonia as well!)

[@rachelturnerstudent8689]

This looks absolutely delicious and I really want to make it soon...however, I just absolutely love the shirt you are wearing and desperately want to know where you got it. I couldn't not at least try to find out, I really really love it so much.

[@jonsafer8442]

as good as this is for dinner….EVEN better heated up (microwaves is fine) the next day with fried eggs on top for breakfast. YUM!!!!!

[@3beesgal]

My daughter and I gave each other your cookbook - unbeknownst to each other! It has been so fun watching your videos. We made your Cacio e Walnuts-with pistachios -and the whole family loved it! Yesterday, I made Baked Polenta with Floppy Broccoli and was so jazzed at the flavor bursts all the way through to the last bite! Thank you, Carla!

[@calalam7455]

😋😋😋

[@TheGPFilmMaker]

So I need to make this...like now...

[@iz3627]

Wait I NEED that pepper grinder!!! Where can I get it?

[@connieconnieconnieconnieconnie]

Kitchen tools video with links, please! Love the content 👍💕

[@liselottegonzalez9260]

Yes! And pots and pans love all the recipes IN LOVE with you channel

[@lexihex45]

Random request but please consider doing you got snacked with molly on KZbin ! I would love to watch it some place other than Instagram ❤️

[@GigiStar01]

Love your nails!

[@reynelawson9807]

Where is that gorg colourful chopping board from im obsessed 😍

[@Ronsonpeters]

Anyone coming for Polenta instructions it’s at 6:52

[@matthewtoohey4103]

Sometimes I can't help but wonder if you choose cruciferous vegetables for your recipes just so you can say 'cruciferous' in the video. I've never been much of a broccoli fan but this recipe makes me think I should give it another chance. Would walnuts work instead of almonds?

[@CarlaLalliMusic123]

Absolutely. I give alt suggestions for ingredients in every recipe in the book.

[@janeosun]

dear carla- how do you know when your nuts are done toasting??? i can never get it right and end up with either semi raw or totally burnt nuts 😩

[@Gryphonlord18]

Help! I made the polenta as written and it came out so soupy, like thick polenta soup. (Still tastes good, though.) What did I do wrong?

[@mrdompaul]

You face while grating parm as the camera panned up, literally cackling 👏🏽👏🏽👏🏽👍🏽

[@Lifeofwiley]

Who else read the thumbnail and thought Carla was going by Floppy Broccoli now? 😂😂😂

[@StacyODell]

I too have misophonia, and while the sound of someone chewing makes me stabby, for some reason the metal on cast iron sound is not awful.

[@veerani]

omg WHERE are your earring from? loveee them

[@catadelic]

Seems like the broccoli-garlic water can be reused for making polenta or am I wrong?

[@hoshmoggen1746]

That cutting board color is definitely "clown barf"

[@jerhili]

ily carla :*

[@fasbos3]

You are wonderful but tell me about your knife. I like it! And I have your cookbook! Thank you Carla

[@ericcarlson4860]

So Carla, did you mean to toss in the “for you” as a Jackie Cox reference or is it just a Drag Queen meme that lives in your brain rent free?

[@micheleparisio6573]

Why not use the stock/water from the broccoli and garlic for the polenta? Polenta is also delicious made with milk 🥛!

[@jaymathews356]

Can this be made in advance?

[@cfrydlewicz]

*Adam Sandler voice* FLOPPY BROS! I know you like em FLOPPY!

[@KatyaRose77]

This looks delicious! I will say the term "floppy" when describing food is a slight turn off so I might rephrase to get more more people excited about watching this :) Thanks for sharing this awesome recipe!

[@CT1010101]

Ya maybe tender broccoli would work better.

[@valerieberseth2547]

Ill be honest it piqued my curiosity

[@emthecreative_]

I like the flop

[@orffrocks5667]

I would prefer pine nuts

[@adeadcrab]

love it mami

[@shmoolicious]

I'm not convinced by the overcooked broccoli

[@orffrocks5667]

individuate 😂

[@stanleyjudge]

your new face looks great

[@vihanjain6975]

Why is the video resolution at 1080p so terrible?

[@louschwick7301]

Are u related to Lorenzo

[@catpastor]

I think I love you

[@juliangert]

Hi Carla, I'm reaching out from Broadband TV because my team is very interested in exploring a strategic partnership with you - I thought I'd try leaving a comment since there is no email listed. Would be great to connect for a quick call or over email this week - please let me know if you get this! Thank you! Julian at BBTV

[@MerricMaker]

Polenta seems like a tedious watsis. I'm making an executive decision to just use quinoa instead.

[@papageorge9950]

Had you kept the broccoli water to cook the polenta in, you would have retained the lost vitamins, and increased the flavor of the polenta itself.

[@camerashycoco]

So I try to live and let live, yeah? And I feel very much that, so long as it doesn't involve children or animals, your kink is not my kink, but your kink is okay. But for real, khaki colored floppy broccoli is a bridge too far. I feel that because I grew up on khaki colored floppy broccoli, and it was my favorite vegetable, that I know of what I speak. Khaki colored floppy broccoli should not be the planned outcome. I'm still a huge fan of broccoli. I even like floppy broccoli. But it must be somewhat blackened, and still bright green, for that to be good. I mean, I would happily eat this recipe if you'd just left the lid off.. Still, if that's how you like it, then I hope you've enjoyed it. To each their own.

[@shitlista4283]

Love the recipe, but can't understand why a professional chef wouldn't know that cheese is vegetarian. That's so disheartening to know.

[@layla2519]

Parmesan is not technically vegetarian because a substance called rennet, taken from a calf’s stomach, is used in its production. Grana padano and Gorgonzola both also contain calf rennet and so cannot be called vegetarian :)

[@CarlaLalliMusic123]

exactly! strict veg won't eat cheese made w/ rennet, but many don't care...

[@lynnparounagian6082]

I liken her but she seems father campy on this new show. I like her better on BA, but recipes are good