Fried Polenta with Mushrooms / Italian Recipe for Fritta Con Funghi

[@vincenzosplate]

Omg, fried polenta is really amazing 😋😍

[@erickelsey1317]

I stopped cooking polenta until I found this recipe made it 4 times already. So much better then package instructions.

[@dafefe4184]

This Polenta recipe is complete work of genius. The Bechamel sauce makes it not only rich, but also reduces the labor of making it. It is easier to add corn to Sauce mixture and voilà. I love Polenta made with chestnut flour, I add 3/4 of OZ chestnut flour before mixing in the corn. See what Nona says to Polenta con castagne.

[@CookinginRussia]

Thank you. Be sure to check out some of my other recipes here if you haven't already. There are novel methods and ideas in each one.

[@rickyborders9221]

As a professional chef for many years these techniques are definitely a must to know early in your culinary career...

[@CookinginRussia]

Thank you, but as you must know, most people are unfamiliar with the techniques I present in most of my videos and books.

[@HboosHelen]

Well, I live in Italy for 3 years now, and I noticed that the majority of Italians are very closed to their traditions, and they don't prefer to change or globalize.. so take it easy and be creative in your recipes the way you like.. and thank you for your recipe :)

[@CookinginRussia]

+Murrbina Murrbina ya ba Thank you. I appreciate hearing that!

[@ML-ov7wo]

Italian Traditions in food and life is why the world loves it so much. important not to loose that.

[@lazarusblackwell6988]

I just tried making fried polenta! First i cooked it and then i fried it for a bit on thin oil. Its the most DELICIOUS thing i have ever eaten!

[@lilwinged5291]

Hmm .. haha I was looking at the comments going back 8 yrs ago.. this was the most recent comment I found. Most delicious thing you've ever eaten eh... I'm convinced I want it 😁😋

[@lazarusblackwell6988]

@@lilwinged5291 Its pretty good! :D

[@hotrgny]

I made it today and it came out excellent! Thank you for the recipe!

[@tracierenshaw]

fab video, easy watch...entertaining...thank you.

[@CookinginRussia]

Thank you for leaving feedback!

[@ShinyBorel]

ANNOTATIONS 0:10.800 CLICK TO SUBSCRIBE 0:10.800 Every time I post a classic Italian dish, I inevitably receive hate mail from a few Italians arguing that this isn't how their nonna makes the dish. Different regions of Italy make dishes differently, and restaurant cooking is not the same as home cooking. Some make this with only polenta and water. Some dip the pieces in egg and bread crumbs and deep fry the pieces. Some add hot chilies on top. I know that very few home cooks will use a Bechamel base. This is an authentic RESTAURANT recipe. I do not pretend that this is from my Italian grandmother's kitchen, okay? 0:10.800 PLEASE READ THIS BEFORE VOTING IF YOU ARE ITALIAN ! 0:20.000 FOR GARNISH Chanterelle Mushrooms Garlic Rosemary (optional) Black Truffle Oil (optional) Alternatively you can serve this with other fried vegetables or a simple Marinara sauce. 0:20.026 INGREDIENTS FOR POLENTA 105g (3 3/4 oz) Polenta 45g (1 1/2 oz) Butter 2 T Flour 150ml (5 oz) Milk 200ml (7 oz) Water or dilute chicken stock 3/4 t Salt Olive Oil (for frying) Mozzarella (optional) Parmesan Cheese, fresh 0:53.000 CLICK HERE TO OPEN MY VIDEO ON ROUX IN A NEW WINDOW 3:55.853 For this amount of polenta you will need a container that's 18 x 18 cm (that is, 7 x 7 inches) so that it comes out the right thickness. 4:10.855 If there is some minor surface irregularities left like you see here, don't worry about it. They won't be visible in the final presentation. 4:36.000 * TWO HOURS ELASPSED HERE * This needs to remain uncovered (open) in the refrigerator for at least 2 hours minimum. You can make it up to this point up to two days ahead of time if you need to. 5:08.649 What I should have said is that the garlic doesn't HAVE to end up in the final dish. Most Italians would remove the garlic first, but if you like a little fried garlic with your polenta, then include it on the plate, as I will do. 6:53.933 Be SURE that you wiped the pan out after the mushrooms. If there is moisture in the pan, the polenta cakes will break up when you try to fry them! This pan must contain only oil - no water! 7:40.900 Add the mushrooms back to the hot pan to warm them up again while you are letting the cheese melt and begin the plating. 8:21.300 If you have it available, add a small drizzle of black truffle oil and a sprig of fresh rosemary.

[@healingwithdanae1294]

Excellent

[@sim33009]

Looks just about perfect. I must try soon.

[@originalhgc]

I've made polenta cakes before, and have sometimes had them fail to fully set up. Never thought of cooking it in a besciamella. Thanks for turning me on to the method!

[@CookinginRussia]

You're welcome. Be sure to check out some of my other videos. Every one features a technique you won't commonly see elsewhere.

[@DannoCrutch]

Damn, this looks nice. I do love Polenta. There's an old Italian saying, Never make the same dish, sing a song, or make love the same way twice. I don't think it is meant to be 100% rule of life, but the idea is that variety is a good thing. No two italian cooks cook a dish the same way. I never have understood folks who insist on everything tasting like their mother's or grandmother's dishes. Good is good, and we have to learn to judge a dish on it's own merits. The first time I had Thai food, I sort of scratched my head, but I was not offended. It was so strange to me. Second time, I was hooked. Now it is among my favorite cuisines. Point is, we need to give things a chance, revisit, and keep an open mind if we are ever going to enjoy life to its fullest.

[@CookinginRussia]

No two Italians cook the same dish exactly the same way, but boy will they fight about theirs being the best to their last dying breath! The good thing is that sort of passion about food is great, but the bad thing is that they often carry it a bit too extreme. It is only meant to be something delicious to eat, ultimately. Not what defines you as a human being. LOL

[@DannoCrutch]

CookinginRussia You got that right!

[@TheMariana29]

CookinginRussia as many homes as many recipes just the name happens to resemble LOL

[@etiennedegaulle3817]

Looks great Chef!

[@lilwinged5291]

Oooh simple snack if you have pre-made polenta...I'm not sure I like it enough to start making it from scratch..I pulled the log out because I had some leftover mixture of black beans, corn ,tomatoes ,Feta and chicken from my freezer.. thought I'd put that on fried polenta for dinner.. But watching this made me want THAT !!! ...love mushrooms and garlic 😋..

[@stonersid]

cant wait to try this, it looks amazing, and im literally salivating, ty

[@anonymousanonymous3690]

Is that a nonstick pot? if so would the use of that silverware damage if and possibly have the pot then leech chemicals in food? Thanks for letting me know. great video!

[@Hangsi90]

It's in the fridge now, looking forward to frying them tomorrow! Thank you for the recipe

[@CookinginRussia]

+Hang Nguyen You're welcome. Hope it turns out great for you!

[@TheJuleBoxStudios]

love love love polenta! thank you so much for sharing your recipe! looks amazing and I will be trying it!! ciao from Washington State!

[@CookinginRussia]

+Jules Aviles Thank you for taking the time to leave feedback. I appreciate it!

[@mihaelatudor2417]

It is the first time ever that I see polenta made with a roux. Traditionally it is made with just water, salt and polenta flour. But boiled a long time, not just one minute. Because polenta flour must not be half cooked.....

[@davidcasling6499]

Yes true.but theres many ways to change normal ways.of cooking.

[@IFortuna2]

Thank you chef. Beautiful!

[@thetravelinsagittarian1316]

Yummy! I can't wait to try this 💖

[@chrismcnee9287]

I can’t turn on my annotations for what ever reason. Would anyone know the measurements and preparation directions? Please :)

[@petitepoulpie588]

it's dead

[@onexpressocafe1821]

I sliced mine in a bread pan but next time plan to pour it into a tube mould and slice it.

[@passionforguns]

Curious why you start this with a roux? is it to thicken it easier? just curious, I've made this and it is very good.

[@CookinginRussia]

The Bechamel adds both richness and body so that it will retain shape on frying.

[@lbornman]

I put annotation on and still not getting ingredients in my Macbook... frustrating because it really looks delicious

[@nomanejane5766]

ikr, youtube took away that feature. this vid is from 2014

[@rickyborders9221]

well I have to say I embrace them it keep me sharp on top of my game..

[@michele7614]

Perfect thank you. Nice video!

[@shair00]

This looks tasty and somewhat easy to do. Is Polenta and grits two different things? I think grits are smaller grains. BUT would you at home ever use grits to do this? Thanks Chef.

[@CookinginRussia]

shair00 The grain size varies from producer to producer with both products but polenta is made from a different type of corn, so it is not interchangeable. Of course you can get some kind of result, but polenta is easy to find and not expensive, so just stick with the real thing.

[@TheMariana29]

Polenta is corn and grits is wheat. Hope that helps :) There is also corn flour which is powder for polenta you need cornmeal which is grainy kinda :)

[@CookinginRussia]

TheMariana29 Sorry, but you are mistaken. Grits and polenta are both from corn.

[@shair00]

CookinginRussia haha I knew that....

[@calvinmayer1275]

I couldn't find any products that literally are called 'polenta' so I tried making this with medium grind cornmeal as per a website's instructions and it wouldn't set and came out soupy. A local grocer's website says to use corn flour when making polenta, which directly contradicts the advice of the first site I read. Will I have more luck with corn flour? Thanks!

[@CookinginRussia]

No. You need to find actual polenta. It is available online if you don't live in a large city.

[@calvinmayer1275]

@@CookinginRussia Okay good to know! For something so straight forward there sure is a lot of misinformation out there. Thank you for the reply!

[@tomasio11]

Hi! Can i double this recipe?

[@CookinginRussia]

Absolutely. Scale it up as much as you want.

[@tomasio11]

CookinginRussia Thank you for the quick reply! :)

[@Mr.56Goldtop]

I'd like to make this polenta but the recipe won't come up on my tablet. Is it possible to comment it to me? Just the polenta please.

[@CookinginRussia]

Try accessing the video through a regular computer. If you have my cookbook, then look at the index and you will find it there, too.

[@Mr.56Goldtop]

CookinginRussia I don't have a computer. But I've figured it out any way. Thanks for the help.

[@lizardas]

What kind of polenta do you use that only takes one minute to cook? The kind I use takes 25 minutes.

[@CookinginRussia]

Actual polenta from Italy. Sometimes what is sold as "polenta" is actually coarse corn meal that is slow cooking. True polenta is from a different type of corn. Also, don't forget that it is also baked here. The boiling is to get it into a cohesive shape.

[@lizardas]

CookinginRussia Thanks for your answer. I'll have to look for polenta from Italy. I wonder what kind of corn it is and how it's processed.

[@healurselfcuzin]

Would you add truffle per se?

[@CookinginRussia]

Not traditional, because you already have one type of mushroom there. You could certainly forget the chanterelles and shave some black truffle over the top, though!

[@Suki_Stormi]

Did I miss all the measurements?? I switched on captions but nada !

[@CookinginRussia]

Unfortunately KZbin deleted everyone's annotations 3-4 years ago. The information is available in detail in my cookbook series on Amazon ("Cooking in Russia"). Sorry - it isn't my fault!

[@Suki_Stormi]

@@CookinginRussia ok thanks so much for replying!

[@nhmooytis7058]

Love polenta!

[@tomasio11]

I wanna make it as a side dish for a BBQ tomorrow. Any tips on how to keep it worm or making it ahead so i could be free to deal with grilling the meat?

[@CookinginRussia]

Sure. Set your oven to about 80°C (170°F) and put the fried pieces in a baking dish covered very loosely with baking paper. Don't cover them tightly with foil because moisture will condense and make them soggy. If you haven't already, be sure to check out my BBQ-friendly recipe videos here... Russian Style Spatchcock BBQ Chicken Recipe (pro shashlik - Noveau Russe Cuisine) Ultimate Classic BURGER - Secret Restaurant Recipe /grinding hamburger beef Smoked Baby Back Pork Ribs with BBQ Sauce Recipe

[@tomasio11]

Great! Thanks a lot!! :)

[@ionme982]

Having never encountered polenta in my life outside the web, i warn you this might not be a very good question. For the soft form, I just eat the mixture hot as it is before it thickens up, or do I use a different procedure?

[@CookinginRussia]

As the saying goes, some like it hot. Polenta is enjoyed in many forms, including as a hot porridge or risotto type of dish, or cold (room temperature, if you want to be authentic).

[@ionme982]

so this is an all in one recipe right?

[@CookinginRussia]

I'm not sure what you mean. The recipe in the video is one dish. But, you can cook polenta just by boiling it with water until it is soft (the time will depend on the type of polenta and your personal taste).

[@ionme982]

I have done some relative reaserch on polenta, and discovered two distinct ways to eat it. Fried and mushy. I trust your bechamel method to be superior of just water or stock, and I was wondering weather making polenta with bechamel is better suited to fried as you showed, or Its also a method that also produces the mushy variety as successfully

[@CookinginRussia]

The key word here is "successfully". It comes down to personal preference. You just have to make it and see what you like. In a restaurant there are other factors, primarily the cost in materials, time in preparation, and the goal to maximize the number of guests who like the dish. At home you can do anything you like, and if you don't like it, toss it in the trash and start again. The ingredients are cheap and the only way you really learn is by doing.

[@michele7614]

Hi, don,t have annotations could you give me recipe

[@CookinginRussia]

The ingredients are on page 245 of Volume 1 of my cookbook series. Sorry, I don't have text for the recipe.

[@passionforguns]

I've made Polenta numerous ways now but my wife insists on this recipe. She has bestowed 3 Michelin Stars onto you for this one Greg. :)

[@CookinginRussia]

+Eric LOL Thank you, although I can't really take credit for anything here other than reporting how to make it. This is a well known Italian dish. :)

[@passionforguns]

The Bechamel is your's no??

[@CookinginRussia]

Eric I'm not sure what you are asking. Did I invent Bechamel? LOL ... no. I don't think that's what you were saying, though.

[@passionforguns]

Starting with a Bechamel.

[@CookinginRussia]

Eric That's how I learned to do it, but as with every other Italian recipe there are going to be those claiming some other method is the "real" one. LOL

[@ladislavbago]

beautiful my dad likes it, rosemary with mushrooms is discovery to me if i could critic heaviness of butter...Im from Croatia, we are at mediterranean so maybe its too much butter for me XD Can i replace butter or reduce it?

[@CookinginRussia]

You can replace it with olive oil, but a roux has to have fat in it. There's no other way - and butter tastes better than olive oil, especially in a roux.

[@calvinmiguel4405]

What's the serving size for the amount of ingredients you listed? Thanks.

[@CookinginRussia]

+calvin miguel It depends on how big you cut them and whether they are going to be an appetizer or a side dish, etc. Sorry, but there's no simple answer. I always tell people to practice a dish before serving it to anyone, so you'll have a feel for it after that initial run.

[@calvinmiguel4405]

I am going to serve it was some coq au vin, but I'll be sure to do a test batch first. Thanks and appreciate the response.

[@OysterPir8]

I tried pan frying firmed up, day-old polenta on the stove and it popped like crazy, shooting tiny lava hot projectiles all over the stove, the counter and me. I had to throw my shirt in the trash! What am I doing wrong?!?

[@naguerea]

And all i ever did was boiled and stir. thank you.

[@CookinginRussia]

Polenta is a huge staple food in parts of Italy, so they have many ways of turning it into meals.

[@davidlawson4281]

Hot roux, cold milk = no lumps.

[@JulianZeezer]

Did you mis-speak when you mentioned mozzeralla?

[@CookinginRussia]

Why do you ask?

[@JulianZeezer]

CookinginRussia I assumed it was Parmesan. The only Mozzeralla I see in the supermarket is either soft and goopy (and not suitable for grating), or pre-packaged and covered with corn starch.

[@CookinginRussia]

JulianZeezer There is also a firm type of mozzarella. We get it imported from Italy (which is what I was using), but you can just use more parmesan, too.

[@claudiadewald2785]

Rezept bitte

[@fjjjjjsdlfjslakjdf]

The English subtitles on this are horrendously hilarious

[@CookinginRussia]

+fjjjjjsdlfjslakjdf That's KZbin's automatic subtitle generator. Such mistakes are common in most videos, actually.

[@fjjjjjsdlfjslakjdf]

+CookinginRussia I know, I just thought these ones were notably ridiculous!

[@crystaledwards1869]

fjjjjjsdlfjslakjdf 'mushrooms entrails' haha

[@camillerahman1917]

+CookinginRussia how do I turn them off?

[@ListenToPumpkinMusic]

Did you mean "hilariously horrendous"?

[@claudiadewald2785]

Wer kann mir das übersetzen

[@OKCpanamenian22]

well does not matter what I click, I can not see the recipe, so I guess I will have to do some other polenta recipe

[@CookinginRussia]

Because you are trying to view this on a cell phone. Use a laptop or regular PC. KZbin is not fully compatible with cell phones. Sorry. There's nothing I can do about KZbin.

[@felipe4477]

Does Good Quality Truffle Oil add good flavor to a dish? I know it's basically chemicals and not the real stuff but does it really deserve such a bad reputation among chefs?

[@CookinginRussia]

Good quality truffle oil is NOT chemicals. This is extra virgin olive oil that has been infused with actual truffles. The price will tell you what you are getting.

[@craigmjoseph]

Terrible. Why does it start with 30 seconds of black screen?

[@andrelemoine1815]

Definitely not gluten-free when it could easily be.😢

[@MariaOrLex]

Wtf why dident u say the amount wtf

[@CookinginRussia]

Watch on a regular computer or a laptop and you will see the annotations.

[@miked3168]

Metal on Nonstick? You are scraping up all that into thr sauce.... gross