actually grilled lettuce isnt bad. in chinese cuisine we stir fry certain types of lettuce an its actually great. I dont know why h flipped his shit.. he should learn a thing or two
Thank you for validating polenta for me. No one I know has any idea what it is, and when I let it set and fry it, everyone thinks its super gross and wont even try it. Thank you again. I love polenta, and im so happy to see it here.
When I was a kid my Mom made us cornmeal mush. We ate it grilled with syrup and butter--- a little crispy on the outside and smooth and creamy on the inside. Didn't know until I was an adult not many people eat it.
Oh wow, a recipe I can actually eat! I love this channel, but as a vegitarian with celiac's there's very few recipes on here I can actually try (not your fault of course, but still). This looks really delicious, I'm definitly gonna give it a try.
I think boiled potatoes, sliced 1 cm thick, would be good as well. I'm thinking of things I could do to help my mom. She doesn't have coeliac disease but can't handle lectins. It's a mess. But she loves tapioca (also gluten free).
When you've been cooking for that long at some point your hands just become more resillient to heat. I worked in a restaurant before and they always served food on very hot plates. When I just joined, holding those plates would burn my fingers and be terribly painful, but one of the sous-chefs could hold the plates without even flinching. Of course fire is far hotter and everyone would burn themselves to that, but his fingers went in for less than a second so it barely did anything.
I had everything in my kitchen but the balsamic vinaigrette. I don’t usually like to make things with a missing ingredient. I did it anyway. I have to tell you that even without that (I know major ingredient!) this recipe turned out beyond what I could imagine. So perfect for an appetizer. Rich flavor. Everything synchronized together so well! Next time, I will get the full effect when I make it proper with the vinaigrette!
in Trinidad W.I. we start with 2-3 okra, pimentos and chives [optional carrots] cooked in the seasoned water to which we add the corn meal-flour . no cheese or milk but it sets just as well and is served with fish curried in coconut milk or red beans ... delicious
Same polenta dish is called mamaliga in Romania and it`s a bread susbtitute. Goes very well with any fried meat or even for breakfast with eggs and cheese, bacon or sausages. Delicious and low in calories.
Been experimenting with polenta for a few days now. Its basically what americans call "grits" or cornmeal for the rest of the world. Nutty taste. Deserts made with a small amount of nutbutters or nutmeal is great. Polenta pudding made with cardemumm butter and peanutbutter is just heaven. Savory dishes it just soaks up taste so well and my favorite way of doing it is cooking it in broth, like chicken , beef, mushroom etc. Let cool and fry. Grilling is great for taste but doesnt quite give that crispy surface. And one polenta isnt exactly like another. Starch and protein content aswell as grain size and grain size inconsistensy are all parameters to keep an eye on.
Hi what was the proportion of water and cornmeal ? can we grill it in oven if yes at what temperature and how much duration ? thanks and stay safe and fine..
by "set" how long do you mean?..i'd love to make this at cooking class for my students however we only have 2 hours in which to prepare cook and eat the meal
Try it like we eat it in north Italy near Como. In the meanwhile you're cooking polenta put a kg of butter for every half kg of uncooked polenta in a pan with unpeeled hand crushed garlic, 3-4 big cloves in the same proportion as above, and 7-8 salvia leaves and bring to a gentle frying until the garlic cloves start to became tender and the butter slightly golden. Take a bowl and fill it with 100g grated grana, 200g diced "latteria casera" Or another medium seasoning cow cheese and 100g diced matured cow cheese (like 10-12 months seasoning) but preferably with high mountain milk because it got more fat and aroma due to the cow's alimentation. Ideally you would use "bitto" From Valtellina. When the polenta is cooked stop the fire and mix all togheter in the same pot. Enjoy.
Here in Brasil we eat a lot polenta. Its very popular in Rio de Janeiro know as Ragu (witch is a very liquid polenta). Here in São Paulo we used To do The same way Gordon do, but we made with Fubá (almost a corner flower) and put some tomato sauce. In bars we can find fried polenta, what is delicious with some beer :)
My favorite thing about this vide? Yoi evident love for your profession. Fascinating thing to watch! I just wanted to say thank you because you are an importatnt part of my life. I want to be a chef too. I am working hard to learn as much as I can from as many people as I can, but It gets hard from times to times. So whenever I feel down, I just watch a couple of your videos, and I am back up again! Thank you so very much!
Ramsay always says how quick, simple and easy to make his dishes are, and I’m just sitting here like yeah right. This would take me forever to make and would come out like shit.
I bought some random corn meal enriched with junk and it wouldn’t thicken enough to be grilled. Porridge looking thing was paired with pork ribs and Brussels sprouts, and it was awesome.
Gordon: What's your favorite movie?
Me: Frozen
Gordon: F*ck me
When cannibalism is legalized I'd like Ramsay to cook me
You say that like it's a certainty and that kinda scares me
He would most likely free range and feed his own human to perfection.
I'd like to be raised like Kobe beef is, in that case.
ron gg ITS FUCKIN RAW!!
Nah I'd rather be cooked by hannibal his food looks delicious
Great, but why not adding some olive oil
Audiofeel You can replace the butter with oil.
ilovesparky13 you can replace your dead soul by some olive oil
I agree, but I think it could also use some more olive oil
Why not replacing the polenta with olive oil too
Might as well replace him with the olive oil
I should stop watching this at midnight
I'm hungry
Max Maximus same
Walmart's open 24/7 people
Was thinking the same 🤣
Ramsay: "Should just fall out"
Polenta: *whuap*
When you click on a Gordon Ramsay video, the first thing you always expect to hear is "season the water"
“Simply... *crunch crunch crunch...* season, the water... *crunch crunch crunch...* beautiful”
not as good as grilled lettuce
Number 15 Burger king foot lettuce
Number 15
Or cold Soup and raw fish
actually grilled lettuce isnt bad. in chinese cuisine we stir fry certain types of lettuce an its actually great. I dont know why h flipped his shit.. he should learn a thing or two
MusingsofaJay♡ Because when its made into a proper dish like you shared, its alright. Having it grilled as a whole and served is rubbish.
👍
All those flavors you put in the tomatoes look and sound and probably are delicious! Beautiful Gordon
Thank you for validating polenta for me. No one I know has any idea what it is, and when I let it set and fry it, everyone thinks its super gross and wont even try it.
Thank you again. I love polenta, and im so happy to see it here.
“Everyone” in your circle sounds like very non-adventurous adults or children. 😂 Sorry, I would hate that.
Whaat? Polenta is delicious and cheesy polenta fries are scrumptious!
When I was a kid my Mom made us cornmeal mush. We ate it grilled with syrup and butter--- a little crispy on the outside and smooth and creamy on the inside. Didn't know until I was an adult not many people eat it.
It zoomed in so close that you could almost see the shattered pieces of my soul.
Nino would’ve zoomed in a bit more.
Nah it was good this time
It wasn't good, I couldn't even distinguish one atom from another like I use to.
Yeah for the joke it's good but I think this had no major zooming issues like all the older ones!
That's what I'm on about! :p And yes.. this video actually had great camerawork.
ian 8 u okay bro?
Always amazes me how quick his hands are!!
anyone else see the smily face at 3:24 lol
Gilbert Coolkid Reyno Even the food is happy! ☺️
You have watched one too many emoji movies.
Gilbert Coolkid Reyno where
lol
haha
Definitely gonna try to make this!!! Looks so amazing!!
I look up to this man
😖👅👅💧💧🍆🍆🍆
Why are his videos so satisfying
Oh wow, a recipe I can actually eat! I love this channel, but as a vegitarian with celiac's there's very few recipes on here I can actually try (not your fault of course, but still). This looks really delicious, I'm definitly gonna give it a try.
I think boiled potatoes, sliced 1 cm thick, would be good as well. I'm thinking of things I could do to help my mom. She doesn't have coeliac disease but can't handle lectins. It's a mess. But she loves tapioca (also gluten free).
Well it could be worse, you could be a VEGAN with celiac haha
Imagine a vegan with celiac disease and nut allergy. Not a lot of options!
Nino is an expert at this recipe and he keeps that kitchen spotless!!!
I've been watching Gordon Ramsay make love to food for the past week on this channel. Why is this so addicting?
2:58 did anyone else have some sort of flashback to when you were a kid, playing a kid game with that kind of background music?
I think polenta (next to corn tortillas) has to be my favorite starch! It's absolutely delicious!
I'm eating dinner while watching this to try and make my shitty cooking feel better.
Probably the most inspiring Gordon recipe Ive seen!
I'm not a big fan of cooking myself, but I really enjoy watching Gordon Ramsay cook.
There's something in watching a master work!
Looks amazing! Can't wait to make this later!
good job chef ramsey!! man I'm a lawyer but I love watching your videos and getting my chef on.
Ur fingers went right in the fire
the fire was to scared to do anything.
When you've been cooking for that long at some point your hands just become more resillient to heat. I worked in a restaurant before and they always served food on very hot plates. When I just joined, holding those plates would burn my fingers and be terribly painful, but one of the sous-chefs could hold the plates without even flinching. Of course fire is far hotter and everyone would burn themselves to that, but his fingers went in for less than a second so it barely did anything.
So did your grammar
FUCKING delicious
Cesar Sosa ..take it easy bro
Right, good asff
Wow! This looks absolutely incredible!
Just made this and it was delicious. Thanks Gordon!
I had everything in my kitchen but the balsamic vinaigrette. I don’t usually like to make things with a missing ingredient. I did it anyway. I have to tell you that even without that (I know major ingredient!) this recipe turned out beyond what I could imagine. So perfect for an appetizer. Rich flavor. Everything synchronized together so well! Next time, I will get the full effect when I make it proper with the vinaigrette!
One day I want to spend 24 hrs with him and have him cook my favorite foods
in Trinidad W.I. we start with 2-3 okra, pimentos and chives [optional carrots] cooked in the seasoned water to which we add the corn meal-flour . no cheese or milk but it sets just as well and is served with fish curried in coconut milk or red beans ... delicious
"It should just fall out!
*plapp*
"Beautiful"
This is fantastic! Thank you 🙏 my family loved it for breakfast 🍳
Wonderful! I'll definitely try that!
"I like to be generous with Parmesan.."
I think we can be friends.
I have never heard of this food before, but now I really want some. It looks really good XD
Same polenta dish is called mamaliga in Romania and it`s a bread susbtitute. Goes very well with any fried meat or even for breakfast with eggs and cheese, bacon or sausages. Delicious and low in calories.
When my mother made polenta, she always made POLENTA of it!
2:34 SEE HOW GORDON'S HAND PANICKED BACK AS THE FLAME TOUCHED HIS HAND LOL
Gordon should do a video on how to deal with kitchen injuries. Quick maintenance.
I'm so in love with Gordon and his food, he's one of my favorite people on earth
Leshpurg .....calm down..please
2:33 "This looks very impressive..."
*literally puts his hand in fire and almost gets burned*
"...but it's so easy to do."
Chef hands, after awhile in the kitchen, you hardly care about the heat. Ask any grandmother.
I like all kind of your cooking... Fast clean and look nice..
Been experimenting with polenta for a few days now. Its basically what americans call "grits" or cornmeal for the rest of the world. Nutty taste. Deserts made with a small amount of nutbutters or nutmeal is great. Polenta pudding made with cardemumm butter and peanutbutter is just heaven.
Savory dishes it just soaks up taste so well and my favorite way of doing it is cooking it in broth, like chicken , beef, mushroom etc. Let cool and fry. Grilling is great for taste but doesnt quite give that crispy surface. And one polenta isnt exactly like another. Starch and protein content aswell as grain size and grain size inconsistensy are all parameters to keep an eye on.
Hi what was the proportion of water and cornmeal ? can we grill it in oven if yes at what temperature and how much duration ? thanks and stay safe and fine..
What kind of oven do you use?
Gordon is the kind of guy that seasons his water
Whenever my mom is cooking, we always say, "What would Ramsay say."
Incredible!!! Thanks for share.
by "set" how long do you mean?..i'd love to make this at cooking class for my students however we only have 2 hours in which to prepare cook and eat the meal
You leave it in the fridge until it's a single firm block
About 2-3 hours or overnight
How does this man make me want to suddenly make me want to try other culture’s foods
I listen to my master .
In return I get fed and not whipped.
Wtf...?
Random Fangirl oh I'm sorry little girl I'm afraid you're not familiar with dark humor.
wtf
Crazy Villarruel that's very funny!
*Well That's Fine*
I agree
what can i substitute salt pepper and oil with?
“Casual Brunch” a casual brunch for me is a bowl of Cheerios.
Eres el mejor cocinero del mundo, muchas gracias
I've never had Palenta. Want to try it now.
Gordan best chef in the world
"It's so easy to do"
*Flames start shooting from the pan*
Baaaa, asta o prajit mamaliga ? GENIU!
wow so easy and fantastic
1:56 That’s exactly how I have MY haircut;)
Try it like we eat it in north Italy near Como. In the meanwhile you're cooking polenta put a kg of butter for every half kg of uncooked polenta in a pan with unpeeled hand crushed garlic, 3-4 big cloves in the same proportion as above, and 7-8 salvia leaves and bring to a gentle frying until the garlic cloves start to became tender and the butter slightly golden. Take a bowl and fill it with 100g grated grana, 200g diced "latteria casera" Or another medium seasoning cow cheese and 100g diced matured cow cheese (like 10-12 months seasoning) but preferably with high mountain milk because it got more fat and aroma due to the cow's alimentation. Ideally you would use "bitto" From Valtellina. When the polenta is cooked stop the fire and mix all togheter in the same pot. Enjoy.
Does anyone else want the hands of Gordon Ramsay to never get burned when you flip sh*t and "master" all ingredients.
Here in Brasil we eat a lot polenta. Its very popular in Rio de Janeiro know as Ragu (witch is a very liquid polenta). Here in São Paulo we used To do The same way Gordon do, but we made with Fubá (almost a corner flower) and put some tomato sauce. In bars we can find fried polenta, what is delicious with some beer :)
this changed my mind about polenta. yum!!
And he does it again! Well done Gordon ♡
Amazinnggg!! Thank you for posting this!!
"it should just fall out"
*flop*
"beautiful"
My favorite thing about this vide? Yoi evident love for your profession. Fascinating thing to watch!
I just wanted to say thank you because you are an importatnt part of my life. I want to be a chef too. I am working hard to learn as much as I can from as many people as I can, but It gets hard from times to times. So whenever I feel down, I just watch a couple of your videos, and I am back up again! Thank you so very much!
Ramsay always says how quick, simple and easy to make his dishes are, and I’m just sitting here like yeah right. This would take me forever to make and would come out like shit.
He has finally done it, seasoned and oliveoilin'd *water*
I've made creamy bacon and cheddar polenta at culinary fundamentals II class in high school, it was really good
gordon ramsay's traditional sweet tea
"first put some olovol on the pan..."
10 seconds in and he's already seasoning the frickin water
I must try this!!!!!
Man said season the water 😂😂😂
That must be the most attractive polenta-based dish I've ever seen in my life.
God himself LOL
In the Caribbean we call it corn meal and we make porige with it and corn meal dumplings.
The first time I read the title, I read goat's Turd.
For Some reason I saw Goat Turd
I need an hour compilation of Gorden Ramsay cooking to fall asleep to.
Imagine Gordon being a daily vlogger.
*SIGN ME UP*
Ever just wanted to just climb into Gordon’s fridge?
I bought some random corn meal enriched with junk and it wouldn’t thicken enough to be grilled. Porridge looking thing was paired with pork ribs and Brussels sprouts, and it was awesome.
Which temperature for the tomatoes?
Celsius please.
As a Northern Italian I have never ever seen polenta cooked in this way !!!
In my country (Romania) this is called mămăligă, and it's a traditional food
The man is an international treasure
Ive never heard of plenta, now i must know what it taste like.
Outstanding
Looks amazing!
If I don’t have polenta what can I use for a base? I also have barrata cheese, what about that for on top of tomato’s
Anyone know what brand of pan that was?
"Good knob of butter"
~Gordon Ramsay 2018
For how long does the polenta need to stay in the fridge?
So am I supposed to eat the tomato stems, Gordon? Am I a goat? 😂
박니콜 ...you ARE a goat darlin
What temp did he roast the tomatoes?