You are soooo much fun and “real” to watch cook and entertaining! There is nothing better than watching authentic Italian cooking! LOVE, LOVE, LOVE, and learning loads🤗
my mom used to make this. she would put the polenta in a cast iron loaf pan in the fridge overnight. the next morning she would remove the polenta and slice it, dip in an egg and then dip in flour and then fry. yu want crunchy. . especially when its fried in organic grass fed beef tallow. .try it. .yur mouth will thank yu. serve with a thick slice of bacon and yes, throw an home made buttermilk biscuits. omg. ..yu are set for the entire day. fried or baked fish, or any type of meat or veggies. ..
Davida, in my family we had a lot of polenta, I was looking for something different, I'm so glad I checked the comments, your mum's recipe had my mouth watering, will start tonight & make it that way. Cheers from Australia
I'VE USUALLY SEEN IT MADE FROM A SOLID FORM .. LIKE AFTER IT COOLS AND MOLDS TO IT'S CONTAINER.. WOW NEVER SAW POLENTA CAKES MADE WHILE STILL WARM AND CREAMY. WOW
I grew up eating fried polenta. My parents grew up on farms in Ohio. They called it fried corn meal mush. It was chilled polenta then sliced and fried and topped with maple syrup. Always loved the crispy edge. Will be making this soon.
You call it polenta, I call it fried mush. I grew up eating mush as a child in the Ohio Valley just a few miles south of Dean Martins home town. It is good as a hot breakfast with maple syrup and milk. What was leftover was refrigerated in a loaf pan, sliced, and fried. Yum! I had no idea it was polenta until I left my hometown. Your way looks great too. Now I live in the South and have discovered hot water cornbread.
Hotwater cornbread is good. But, the mush you ate as a child was more similar to fried grits and the polenta he prepared in the video. Grits and polenta are basically the same thing. Grains of polenta are often finer than grits. But, both can be prepared the same way.
My Father would make a variation of this for breakfast with fried eggs and bacon or ham steak with kind of a sauce or gravy like a red eye gravy or a sausage gravy, I'm 68 and I love the memories of him cooking he loved cooking ❤️
I truly enjoyed watching you cook !!! I've always wanted to know how to cook Polenta, thanks to you I know now ! 😉 I'm a Pampered Chef Consultant in some our recipes, Polenta has been introduced! I love to cook !😉💕 again Thank you for sharing and God Bless!💕
The best polenta cakes I ever had were at the encore restaurant in NYC Omg ya didn't want to eat anything else lol beck with the prime rib and dessert they were so good Thanks they look awesome
Joe, Just made this with chicken stock and all the other goodies. Fabulous! Plan to freeze in a loaf pan to cut and fry the end of the week. Going to top caprese style for a get together.
I was enthralled until Joe scooped Polenta onto his counter-top and said "don't you want to be a friend at my house?" Yes, if I can trust the counter-top. The idea though is $$$
Joe, I don’t know when this was posted, but I love the recipe. Also, introducing me to a new pasta shape. I found some this morning at the grocery store. I also picked up some of the other ingredients. I think it would be great as an appetizer/first course in these Covid times. Comfort food at it’s best! Thanks for sharing with us. I’m sad there are a small number of people who are disruptive and unkind. I guess when you do social media work you have to have tough skin. Keep up the good work.
+gramma m No this is the real deal, not instant. Takes a bit of time. Get it to boil, then reduce and stir frequently and all will be well. Thank you for watching, Joe.
Fried "Grits" with Parmesan Cheese, difference is Grits are made from Hominy Corn meal, where as Polenta is just plain coarse milled corn. Also, grits can cook in as little as 5 to 15 minutes, depending on they type of grits you purchase. Quick Grits take 5 minutes, regular grits 10 to 15 minutes.
Tasha Miller. Hot water cornbread is different as the polenta is fully cooked before being fried whereas the hot water only cooks the cornmeal half way and the heat from frying finishes the cooking process. Both get crisp on the outside but the polenta remains creamy on the inside. I love both.
Yellow grits. although it has a finer grind than American grits. A disparaging remark tossed at Northern Italians by southerners translates to polenta eaters. Don't despair Northerners have a few unsavory names for Southern Italians.
+winnie chilton This is a pre-made polents, which is great. I like to make it from scratch, always better. Thank you for watching!. Please subscribe and have a wonderful holiday season, Joe.
The recipe is fabulous and I see your passion but can you please be more respectful of your “camera person,”, whom I’m sure has a name and would appreciate you speaking nicely.
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You are soooo much fun and “real” to watch cook and entertaining! There is nothing better than watching authentic Italian cooking! LOVE, LOVE, LOVE, and learning loads🤗
Having family around the table for some good food is Love!!!💕
my mom used to make this. she would put the polenta in a cast iron loaf pan in the fridge overnight. the next morning she would remove the polenta and slice it, dip in an egg and then dip in flour and then fry. yu want crunchy. . especially when its fried in organic grass fed beef tallow. .try it. .yur mouth will thank yu. serve with a thick slice of bacon and yes, throw an home made buttermilk biscuits. omg. ..yu are set for the entire day. fried or baked fish, or any type of meat or veggies. ..
Davida, in my family we had a lot of polenta, I was looking for something different, I'm so glad I checked the comments, your mum's recipe had my mouth watering, will start tonight & make it that way. Cheers from Australia
Just made my Polenta today I’m going to try your recipe sounds delicious !! Thank you for sharing ❤️🙏🙏
I tried fried Polenta once.
It was one of the best things i have ever eaten.
This will be going into my recipe list.
Im a better cook than my mother.
I'VE USUALLY SEEN IT MADE FROM A SOLID FORM .. LIKE AFTER IT COOLS AND MOLDS TO IT'S CONTAINER.. WOW NEVER SAW POLENTA CAKES MADE WHILE STILL WARM AND CREAMY. WOW
You have a beautiful kitchen and you seem like a good guy
I grew up eating fried polenta. My parents grew up on farms in Ohio. They called it fried corn meal mush. It was chilled polenta then sliced and fried and topped with maple syrup. Always loved the crispy edge. Will be making this soon.
You call it polenta, I call it fried mush. I grew up eating mush as a child in the Ohio Valley just a few miles south of Dean Martins home town. It is good as a hot breakfast with maple syrup and milk. What was leftover was refrigerated in a loaf pan, sliced, and fried. Yum! I had no idea it was polenta until I left my hometown. Your way looks great too. Now I live in the South and have discovered hot water cornbread.
Hotwater cornbread is good. But, the mush you ate as a child was more similar to fried grits and the polenta he prepared in the video. Grits and polenta are basically the same thing. Grains of polenta are often finer than grits. But, both can be prepared the same way.
My Father would make a variation of this for breakfast with fried eggs and bacon or ham steak with kind of a sauce or gravy like a red eye gravy or a sausage gravy, I'm 68 and I love the memories of him cooking he loved cooking ❤️
Thank you for this I will try it for sure. I also love the background music, once again thank you and CHEERS.
Thank you for the wonderful delicious recipe. Just got into Palenta and am looking forward to enjoying the flavor!
I can’t wait to make your POLENTA recipe! 👏👏👏👏👏👏💕
Love polenta...but never tried frying it. I might try this...sounds heavenly.
I made the Fried Polenta. It was so easy and turned out great! I made a red pepper tofu sauce to dip them in on another day. Also great! Thank you!
I truly enjoyed watching you cook !!! I've always wanted to know how to cook Polenta, thanks to you I know now ! 😉 I'm a Pampered Chef Consultant in some our recipes, Polenta has been introduced! I love to cook !😉💕 again Thank you for sharing and God Bless!💕
I love your channel!! Thank you for all of these great recipes!
This is so awesome thank you so much!
I miss the background Sinatra music that are missing from the more recent videos... Bring em back Joe!
Looks yummy! Thanks.
The best polenta cakes I ever had were at the encore restaurant in NYC
Omg ya didn't want to eat anything else lol beck with the prime rib and dessert they were so good
Thanks they look awesome
Joe, Just made this with chicken stock and all the other goodies. Fabulous! Plan to freeze in a loaf pan to cut and fry the end of the week.
Going to top caprese style for a get together.
I like parsley in it but we grill it on low heat no fry it's good with sausage
We also have with red sauuce
Yum looks good
I am going to try this, looks great.
I was enthralled until Joe scooped Polenta onto his counter-top and said "don't you want to be a friend at my house?" Yes, if I can trust the counter-top. The idea though is $$$
Va bene! Just learning about polenta! Thank you for the helpful video!
mauimalia Thank you for watching, Joe
The greatest personality,
Love the music.
Your making me so hungry, I want some polenta now ! Looks so good! Thank you for sharing! 😉 going to Wegmans to get me some Polenta!!!😉
Looking good😎
Nice,I love polenta. Keep the videos coming. Great background music by the way,lol
Hello, what brand stove are you using?
wow nice
Nice, try it with a pinch of oil, salt, pepper in an air frier for 15 to 20min.
Love the way you love your food!
Thank you for watching and subscribing. Ciao, Joe.
I have the same granite.
How much water and how much Polenta?
The classic ratio is 1 part polenta to 4 parts water.
Joe, I don’t know when this was posted, but I love the recipe. Also, introducing me to a new pasta shape. I found some this morning at the grocery store. I also picked up some of the other ingredients. I think it would be great as an appetizer/first course in these Covid times. Comfort food at it’s best! Thanks for sharing with us. I’m sad there are a small number of people who are disruptive and unkind. I guess when you do social media work you have to have tough skin. Keep up the good work.
That is awesome!
Thanks joe😃
Jules Cirilo Hello Jules! Thank you for watching, Joe
Hey, Joe! Would it work to cut the sweet corn off the cooked cob, zip it with the immersion blender adding the other goodies along the way?
I let it harden up ... then dip in egg roll in flour then fry ... everyone is different... that’s what makes the world go round
Is that instant? Mine takes lot longer for some reason.
+gramma m No this is the real deal, not instant. Takes a bit of time. Get it to boil, then reduce and stir frequently and all will be well. Thank you for watching, Joe.
Fried "Grits" with Parmesan Cheese, difference is Grits are made from Hominy Corn meal, where as Polenta is just plain coarse milled corn. Also, grits can cook in as little as 5 to 15 minutes, depending on they type of grits you purchase. Quick Grits take 5 minutes, regular grits 10 to 15 minutes.
Good job paison👍
I like your kitchen :-):-)
Joe! Thank you for sharing this! BUT PLEASEEEEEEE make a video of Thin Crust Pizza!
How do you fry polenta without it popping and splattering oil everywhere? it's always a problem for me.
Is white Polenta really Grits?
looks like the Italian version of grits
+Tom Smith Exactly!
In the US, this is called hot water cornbread. Lol💕💕💕
Never heard of that.
Tasha Miller. Hot water cornbread is different as the polenta is fully cooked before being fried whereas the hot water only cooks the cornmeal half way and the heat from frying finishes the cooking process. Both get crisp on the outside but the polenta remains creamy on the inside. I love both.
mmmm thats good thank you!
yummy I'm going to try it!
Yellow grits. although it has a finer grind than American grits. A disparaging remark tossed at Northern Italians by southerners translates to polenta eaters. Don't despair Northerners have a few unsavory names for Southern Italians.
omg just found yr channel and your cooking polenta in cast iron they are so good cast iron in the secert lol hv subcrib to yr channel
Billie Holiday in the background. Nice.
+rouzbehazshab I try and please you all. lol Thank you for watching and please subscribe. Joe
Joe can u make chicken Alfredo ! Please !!
Jules Cirilo Yes, I will put this on the list as I love this too! Thank you for watching. Joe
What a chatterbox
A ittle parmesan ...Didn't know there was such a thing : )
Exactly and I am sorry I even said that!! lol
Keep the background music! Awesome!!
will do! Thank you for watching and subscribing. Ciao, Joe.
Dump the music it's annoying.
I refrigerate mine until solid because this method it breaks and makes a mess
Such a handsome man too 😍
My girlfriend makes bomb polenta
frying in an iron skillet he could be from the south
+Tom Smith lol. Thank is grandma's way. Thank you for watching and please subscribe. Joe
dumb question can you use mozzarella cheese the boss (wife) doesn't like parmesan !!
yes but use the dry cheese and not the wet.
Thanks very much for the response I really appreciate it I will now go and buy some very very dry mozzarella 😏😏
Wow man! you totally turned me down with story about what happened to your sister.
a friend just gave me Polenta how to cook them. they not powder like you showing here. more look like sausage.
+winnie chilton This is a pre-made polents, which is great. I like to make it from scratch, always better. Thank you for watching!. Please subscribe and have a wonderful holiday season, Joe.
Thank you Joe! you great Holiday as well. i love you cooking.
Too much liquid in the mix. When you’re adding cream and olive oil and butter, reduce the amount of water.
The recipe is fabulous and I see your passion but can you please be more respectful of your “camera person,”, whom I’m sure has a name and would appreciate you speaking nicely.
Sorry Joe but you should allow your polenta to cool and set up first.
Joe, you filled the pan too much, makes it harder to cook
I can hear what you are doing not see... Why is your camera a angled toward the cabinet not what you are doing? Poor video...
Tamara Walsh knows, so try her method and you will improve immensely, if you have a day job stick to it
Joe i love your recipes but you talk too much
That stuff is shit and I'm honest enough to say it!
STOP SHOUTING!!!