Discover Alpine cornmeal polenta with a cheesy egg sauce! | Pasta Grannies

[@mrjimbo15243]

They couldn't have picked a more authentic and well executed medium to showcase the culinary treasures (and people) of this region. Well deserved!

[@pastagrannies]

Thank you!

[@Frederic1406]

Very nice as always, thanks for showcasing the huge variety of cuisines in Italy and also their backstory, linked to harder times and the few ingredients that were available. Always with a mindset of making something nutritious and delicious.

[@1ACL]

Gosh, what a beautiful place!

[@owilliams7449]

I watch these videos with a giant grin on my face. Vicky, you are so keen and it makes the episodes heartwarming. Of course the grannies are outstanding!

[@pastagrannies]

That's so nice to hear, thank you x

[@opwave79]

This is why I subscribed. The stories are just as intriguing as the food, and learning about all the different regions of Italy through their cuisine is to me the best way to appreciate Italian culture.

[@pastagrannies]

Thank you! x

[@fran-js8ve]

Thanks for highlighting my part of Italy. Yours is probably the most authentic Italian food channel and doesn't fall back on stereotypes .

[@pastagrannies]

Thank you, that's really nice to hear x and what a beautiful part of Italy you're from!

[@scottamori3188]

What a great honor and opportunity for you with the Winter Olympics! And Polenta! The local cheeses in the polenta cooked perfectly with the cheese over top must have been heavenly. Even someone like me, who is not a sauerkraut fan, would be enticed to try such a dish. Elena, beautifully done. Vicky, another gem of an episode. Thanks!

[@pastagrannies]

Thank you Scott! It is such a great opportunity x

[@CHCLA6779]

Such a great (and well deserved) honor!! So pleased for you. And both these dishes look so amazing. Thank you!

[@pastagrannies]

Thank you for your kind words 😁🌺 best wishes, Vicky

[@Jessejrt1]

Beautiful location and beautiful food! What more could anyone ask for? Thanks for your continued documentation of these nonnas. Thanks to you they will live on forever.

[@jonesbub1]

Oh dear…these were the PERFECT recipes to share today…we are experiencing our first snow storm of the season and both of those dishes would be a wonderful tummy-warmer after some shoveling! I just loved Elena’s cute little smile when she first mentioned zin zin! She knew she was going to delight everyone with that luscious sauce! TFS, Sharon🤗♥️🥣🥚🧀😋

[@pastagrannies]

hi Sharon, yes it was good timing, wasn't it! 😁🌺 best wishes, Vicky

[@jonesbub1]

@ You definitely looked like you were enjoying Elena’s regional specialties, Vicky…not that I’m envious or anything!😅😅😅

[@simonemartini3017]

I love this program more than anyyelse on line. Saluti from Baltimore us form a former fiorentino

[@pastagrannies]

Grazie! x

[@martyrose]

I love both polenta and sauerkraut but it's never occurred to me to combine them. I'll have to give it a try! Beautiful region of Italy. Thanks Vicky & Pasta Grannies! ❤❤❤

[@pastagrannies]

You have to! It was delicious x

[@joannemazza1657]

Congratulations Vicky for Pasta Grannies being chosen for the food fanfare of Cortina at the Winter Olympics of 2026, Elena is so lovable showing her traditional dish of polenta e zin zin, I am not a fan of polenta but would love to taste both dishes. Tanto baci e ciao🙏🥰😋😊🥰🥰🥰

[@pastagrannies]

Thank you Joanne! Such a great opportunity x

[@wodi28179]

Thank you for sharing all of these amazing Grannies with us Vicky! God bless you all! ❤

[@pastagrannies]

Thank you Lori! 😁🌺 best wishes, Vicky

[@mikecoffee100]

WHOAA CONGRATS AND LOOKS YUMMY THESE DISHES MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM

[@christineb8148]

What a lovely jumper, Vicky! Having grown up in the southern USA, this is very reminiscent of grits with cheese and eggs, a comfort staple of our tables as well. The cheese looks delicious!

[@pastagrannies]

hi Christine, thank you - and yes, it's very similar dish indeed. 😁🌺 best wishes, Vicky

[@Brett580]

Hello Christine, It's incredible how we connect with strangers in unexpected ways. Although I don't usually do this, I couldn't help but reach out to you after seeing your comment. Could you tell me what you like to do in your spare time?

[@lisam9233]

Congratulations on being chosen to highlight the region’s food! Such a wise choice they made 🥰🏆

[@pastagrannies]

Many thanks Lisa! 😁🌺 best wishes, Vicky

[@Brett580]

Hi Lisa, It's incredible how we connect with strangers in unexpected ways. Although I don't usually do this, I couldn't help but reach out to you after seeing your comment. Could you tell me what you like to do in your spare time?

[@lisam9233]

@@Brett580I’m just here for the pasta, man.

[@HopeLaFleur1975]

I am in attendance. Love polenta and it’s underrated. My mom used to make it with sugo with mince❤❤ such a beautiful region ❤

[@pastagrannies]

hi Hope, yes polenta is like mashed potato - it goes well with lots of savoury dishes. 🙂🌺 best wishes, Vicky

[@Darscm]

Vicki, how wonderful for you and for us to be in that wonderful and beautiful part of northern Italy. Polenta, the best, especially when paired with those marvelous cheeses. It’s murder on the waistline though. Thanks so much.

[@pastagrannies]

hi Douglas, yes I think polenta with lashings of butter and cheese is a once a year treat! Best wishes, Vicky

[@Micky111990]

So koche ich auch Sauerkraut. Dazu ein selbst gemachte Kartoffelpürree. 😋

[@josiemorgan5401]

What joy to see your amazing videos my friend 🌺🌷🌸💐🙏

[@ClaudiaOfTheWorld]

LOVE this. so glad you were picked, hope there is more to come

[@pastagrannies]

Thank you Claudia x

[@BakerVS]

The Italian Alps are a fascinatingly diverse region! In the west you have Aosta with its French influenced culture, as well as various Walser (basically Swiss German) villages dotted along the Swiss/Piemonte border. Then the Valtellina with Bormio and Livigno (whose waters don't flow to the Mediterranean), followed by the Tirolese speaking Alto Adige. Further east there's then the Friul with its Slovenian influences. Each of the regions is beautiful, and makes some amazing cheese and cured meats (and for some reason the Valtellina is crazy about buckweat...).

[@pastagrannies]

I agree - and let's not forget the amazing wines! 😁 best wishes, Vicky

[@mrjaxthecat]

The dishes look amazing! ...and that is a seriously cute baby!!

[@kkrsnn5632]

Great region and food 😍😍😍 I passed Masi a few times during ski trips😁

[@ABCDuwachui]

Congratulations! So very well deserved 🎉❤

[@pastagrannies]

Thank you so much!! 😁🌺 best wishes, Vicky

[@tracydanneo]

So exciting! Can’t wait to meet the grannies ❤❤ Congrats to you & Pasta Grannies!

[@pastagrannies]

Thank you Tracy!! 😊🌺 best wishes Vicky

[@alliesmom2946]

Looks delicious! 😋

[@lindachencinski]

Good for you! How exciting!

[@pastagrannies]

Thank you!

[@debzj5021]

Looking forward to seeing your content featured during the winter olympics! Congrats Vicky

[@desmofan1864]

Nice collab! That sauce looks amazing, sign me up!

[@pastagrannies]

Great for cheese lovers x

[@PaulMcGuinness]

Molto interessante - voglio esplorare quella regione. 👍

[@pastagrannies]

You should visit!

[@roccosisto8196]

Thank you so much

[@madeleinekarlssonbengtsson]

Elena you are lovely, yummy food.

[@Brett580]

Hello there! It's incredible how we connect with strangers in unexpected ways. Although I don't usually do this, I couldn't help but reach out to you after seeing your comment. Could you tell me what you like to do in your spare time?

[@robertaarnold3519]

You lost weight! You look great! Congratulations. Thank you for your fun videos.

[@pastagrannies]

Thank you Roberta, 😊 🌺 best wishes, Vicky

[@FlyOrDie4988]

Did you know that in Cortina they cut down a lot of centuries-old trees to make way for the slopes for the Olympics? The residents, who are among the richest refined people in Italy, did not agree but did not protest😐😔

[@pastagrannies]

oh dear, I'm sorry to hear that..best wishes, Vicky

[@FlyOrDie4988]

@pastagrannies Thank you Vicky, but I don't live there (and I don't even go there on holiday). But it is impressive that Nature 🌱 is not respected even in a small place famous for its landscape and which is part of the UNESCO heritage. Money matters more, 💰 evidently.

[@FlyOrDie4988]

@pastagrannies In Italy those who protest for the environment are only the youngs who are not understood and do not enjoy the favor of the people 🤷 because they protest by smearing symbols with paint (also if reversibly, people are angry at them)

[@FlyOrDie4988]

@pastagrannies And even in the Vatican (Rome) for Christmas 2024 they will sacrifice a big tree to place it in the center of St. Peter's Square, as is tradition. No way for the trees in Italy!🌲🌲🌲

[@bobwintjr5511]

In the southern United States, "down South," we eat grits. When I see a recipe like this, I see the similarities between polenta and grits. I grew up eating grits with cheese melted into them, often alongside fried or scrambled eggs. I'm looking forward to trying this preparation soon.

[@pastagrannies]

hi Bob, it's fun to find different recipes using the same (or very similar) ingredients. 🙂🌺 best wishes, Vicky

[@bobwintjr5511]

@@pastagrannies True. I am often amazed by how similar some ingredients and flavor combinations around the world are. My boys and I love to explore the similarities in cuisine and celebrate the differences, sometimes subtle, that make regional dishes so appealing.

[@santiagofernandez3215]

Polenta!! Nonno ti voglio bene!!

[@Coso-m1k]

Sauerkraut 🤤

[@lunalui]

If you like crauti, maybe you'd also like brovada from the region I'm from, Friuli. Having said that, I myself prefer kimchi stew ☺

[@DeeDee-tq4cg]

❤❤❤❤❤❤

[@ErnieCG]

Good food

[@nonenoneonenonenone]

Can cheese be mixed directly into the polenta? That I would like.

[@pastagrannies]

yes, you can add cheese (and butter) to polenta - it's delicious! 😁🌺 best wishes, Vicky

[@SkyeRangerNick]

I understand the Zin Zin recipe from the video; but I thought I would look for an online recipe. Is there another name for that type of cheese sauce? I would have to improvise as I live in the land-o-no-cheese-shops. 🙂

[@pastagrannies]

hi Nick, I think any unprocessed nutty tasting cheese could be substituted, Emmental, Fontina, Cheddar, Grano Padano, to name a few. best wishes, Vicky

[@SkyeRangerNick]

@@pastagrannies Thx. Next time I am at the grocer here, I plan to look at what the tightly wrapped cheese wedge/block offerings are lately. I usually skip them. There is a good chance the holidays will bring in a few additional offerings. I'll put the mantra of nutty cheese names in my head. 😅 I like Emmental; I have not known what to do with Fontina in the past, so this might be an answer; I regularly use aged Cheddar of late, so I will skip that for this adventure; and, I now have a better sense of Grano Padano (and harder italian cheeses.) I like Pecorino Romano and Parmigiano-Reggiano, mostly have grated those for omelets and sprinkling on pasta dishes. For a long time I have wanted to master some sort of cheese sauce; but I want it to be more nuanced than pourable cheddar. 😅 Watching this video with the melted cheese and mixed in egg approach, sounds appealing. I also like the idea of a small supper of polenta with a cheese sauce topping; heretofore I have used uncooked polenta to thicken my pasta sauces. My dad made Welsh Rarebits for himself on Sunday evenings (for many decades) and I have always like the idea - but have not had that for over well over 50 years. This might be my inspiration to reclaim that type of supper snack; the above demonstrated nutty flavored cheese sauce sounds just what I would like. 🤠

[@Di-do4lx]

It would be nice to know if there are any substitutes for the cheeses used.

[@pastagrannies]

I would say choose anything that it's local to you!

[@littlefrank90]

Jealous of that jumper!

[@pastagrannies]

thank you! It's a favourite but so warm I rarely get to wear it! 😁🌺 best wishes, Vicky

[@juttadestiny6810]

❤️❤️❤️💜🇦🇺

[@lisacraze1]

My goodness, what a beautiful village. The pork and sauerkraut look fantastic, but I'll take a pass on the polenta. My 100% Italian grandfather was a cook and made me eat that mush with tomato sauce on top, and I haven't been able to enjoy it since. (but that cheese looks good!)

[@pastagrannies]

hi Lisa, I like polenta with huge quantities of cheese and butter beaten into it. 😁 best wishes, Vicky

[@lisacraze1]

@@pastagrannies Well...I may try it with HUGE quantities of cheese and butter sometime. My grandfather definitely did not do that!

[@GiuseppeBastarelli]

​@lisacraze1 It probably means that your grandfather did not come from northern Italy , although typical of northern Italy polenta is made all over Italy , But the recipes are very different due to different climate and different food availabilities Ciao from Le Marche .

[@Brett580]

@@lisacraze1Hello there! It's incredible how we connect with strangers in unexpected ways. Although I don't usually do this, I couldn't help but reach out to you after seeing your comment. Could you tell me what you like to do in your spare time?

[@Moonmaedyn]

Oh, should really stress the importance of using copper! I know it's touched on as far as it being a "conductor," but you simply cannot make authentic polenta in any other material. Copper copper copper! It has something to do with the chemical reaction for the flavor! ♥

[@pastagrannies]

Thank you for highlighting it!

[@simonmarshall7268]

the best channel on youtube 🫶🏻

[@pastagrannies]

Thank you Simon! 😁🌺 best wishes, Vicky