SUPER CREAMY Italian Polenta Recipe

[@halewich]

This is THE PERFECT polenta recipe. Two things I like about this recipe right off the bat are that you use enough water (4.5 cups water to 1 cup of cornmeal) and that you add the cornmeal to COLD water. If you don't add enough water you can't fully hydrate the cornmeal and the polenta can not cook to a really smooth consistency. Also, adding cornmeal to hot water will always give you lumps that you have to stir forever to try to get rid of. Adding the cornmeal to cold water and stirring until it comes to a boil will always result in a lump free polenta. I never thought to add olive oil at the end but next time I will give it a try. One thing I would add is that while good imported Parmigano is perfect with polenta you can try adding different cheeses if you want to try something a little different. My mother liked adding Munster cheese and I love adding Gorgonzola or any other good blue cheese. Fontina is good and so is Asiago or just add whatever you like.

[@estherduffy4031]

I LOVE this Polenta recipe. The first couple times I made it I fallowed the recipe . Both times the Polenta came out sooo good. Today I cheated and made it in my Zorijirushi rice cooker. I cooked it on the porridge setting. I used the cup measure that came with the pot (smaller than a reg cup). The Polenta came out soo creamy and no stirring. I have to admit I like cooking it on the stove best. If I'm in a bind and don't have the time to cook it on the stove I'll do the rice cooker. Either way the recipe is delish. I've made the braised meatballs and serve it with the Polenta..so good!! Thanks for the recipe Chef, for ALL your recipes !!

[@sunflower6434]

I’m glad you said it, there no right or wrong way to do it, just give it the right amount of time and some extra flavour to your taste and liking.

[@michaelwells7549]

I was skeptical about this technique but I gave t a try and turned out creamy and with a hearty ragu with hot sausage it turned out pretty good.

[@bleedingcrimsonred]

Thanks for this recipe! I especially like how you cut up the video and the bit on common misconceptions. Very helpful.

[@Nighthawk799]

What can I tell you...Creamy polenta is so rich and satisfying! Also the white variety is delicious and the extra parmesan make it even yummier! Great recipe!! .

[@KitchenCraftFood]

I totally agree!

[@thehyperactivesloth]

white variety? you mean grits :) us southerners love us some grits :)

[@irfansarwar9242]

I have eaten this and it’s very delicious in every way!

[@KitchenCraftFood]

Awesome!

[@toyatw21]

Sooo you make this like you'd make southern grits but with corn meal! ❤

[@AutoBotcity1978]

So I made this tonight and for me it was too much butter so maybe I’ll do a little bit less and I used about 8gs of salt. It was so good and I paired it with the meatballs from your other video. Soooo good. I just changed some of the spices but 9.8/10

[@xavierdireen687]

This is just the video I needed! Thanks heaps!

[@KitchenCraftFood]

Glad I could help!

[@hase516able]

Your recipe is the best for me..thank you for sharing.. Greetings from Germany.. 😊

[@shield9896]

Great recipe, very tasty! And nice video! Thank you very much)

[@nolenl1503]

Yummy always creative god give you health and wellness Thanks for the best chef in the world Thanks for all recipes 😍🌺🌺❤️❤️👍

[@priayief]

Thanks. I've tried making polenta one before and a while ago. But it wasn't very creamy. I think I'll give your recipe a try for dinner tonight. Cheers.

[@KitchenCraftFood]

Hopefully, it turned out alright for you!

[@priayief]

@@KitchenCraftFood Actually it was quite good. I ended up adding a little too much salt but wasn't bad. And next time I'll make 1/2 recipe - full recipe is a little more than two of us needed. I could really tell that this recipe has to be stirred at least every five minutes. Thanks.

[@olindinoneto4821]

Bravo 👏

[@aidavazquez4858]

Wow! These dishes look super delish! 😋

[@Lalabaster]

Thank you 😊

[@celmongaming-yt1824]

Very informative video❤️

[@SOL-ck5lu]

Wowwwwww one of the best polenta

[@KitchenCraftFood]

Thanks!

[@minakamal5239]

Merci 🙏🏼 👍🥰🌹

[@jimmason8502]

Ya'll are using fine corn meal. Coarse cornmeal takes 45min of cooking and stirring unless you soak overnight.

[@KitchenCraftFood]

@@jimmason8502 I use medium for polenta.

[@tsocanuck]

My mom use to add marinara sauce to the polenta

[@KitchenCraftFood]

We do too. It's delicious!

[@Alia16829]

Ur awonderful cook

[@KitchenCraftFood]

Awww, thanks! ❤️

[@pavoutsinas]

Sub'd ... thanks for the recipe

[@jallanwong]

Super creamy (is also 50% parm and butter).

[@KitchenCraftFood]

and what's wrong with that 🙂 ?

[@etherdog]

Perhaps in a mythical universe you can add too much Parmigiano-Reggiano. Thanks, Tim!

[@ronvavra]

The only wrong way to cook polenta is to dump it in all at once into boiling water. I'm old school; boiling water and slowly pour in the corn meal while stirring vigorously with a whisk until it is smooth, about five minutes. After that occasional stirs with a wood spoon on a very slow stove.

[@conorhafner2456]

This ratio took me well over an hour to thicken up

[@KitchenCraftFood]

@@conorhafner2456 I’m not surprised if it took about an hour. That’s not far off from the 45 minutes it usually takes me for the type of medium-ground cornmeal that I use. If it took a lot longer, then I think the ratio was off or a coarser ground cornmeal was used.

[@josipfranciskovic2440]

My mother would bake it, a friend would add baking powder before baking.

[@roberthatcher2163]

Recipe ??

[@KitchenCraftFood]

Video description box

[@lazarusblackwell6988]

I add warm tap water to the pot and then one coffee cup of polenta and stir for like 5 to 10 minutes. No lumps.

[@jimmason8502]

No lumps except for the rust in your hot water tank.

[@easyvideo3298]

Your polenta is super creamy!

[@KitchenCraftFood]

Thanks!

[@sangeeta963]

Id add 50 50 water and milk

[@lorraineowens9547]

Parm, salt and butter.

[@sniper10666]

Well considering you don’t look like a Nona(Italian grandmother) I’m gonna try it your way and I’ll get back to you later

[@heather-vs9qe]

Caribbean we put okra in it😂

[@vincentlenci]

Caccciatore with rabbit or squirrel and chicken

[@hodlen1430]

epic 70k

[@KitchenCraftFood]

Haha! Yeah, happy to be here. Silver play button "in range" 🙂.

[@ericborders7074]

Grits

[@Klonkiller361]

There is no such thing as too much cheese

[@KitchenCraftFood]

100% agree!

[@zunathanzu]

Too runny

[@irinastanciu7724]

45min to make polenta? 😂😂 It takes 10min dude, that s why you need to stir constantly, cause you keep the fire high to make it fast, no need to be that slow unless you are bored and this is the peak of your day

[@KitchenCraftFood]

Medium to coarse ground cornmeal (medium is listed in the ingredients) takes this long to hydrate properly. If you try to cook it for only 10 minutes, you'll be chewing on many raw nasty bits. You might be able to get away with a 10-minute cook for fine ground cornmeal, but it is definitely ok for instant.

[@halewich]

Try cooking the polenta longer and see how much better it is. You don't need to stir it constantly. Once every 10 minutes is fine once it comes to a boil.

[@garywallenphd885]

@@KitchenCraftFoodInteresting - In Gordon Ramsay’s video he makes the dish in about 10 minutes and it looks good.

[@KitchenCraftFood]

@ I just watch his “10 minute” video. It's because Gordon’s using instant polenta, and not raw cornmeal like I do. He calls it "quick-fire" polenta. This is cornmeal that is pre-cooked, then dried and pulverized.

[@garywallenphd885]

@ Works for me. 👍