How to cook fried polenta
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- Опубликовано: 5 фев 2025
- This guide shows you how to cook fried polenta
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Mamaliga (Eastern European)
You can simply add the corn to COLD water and whisk. Once it starts to bubble reduce the heat and stir whenever it begins to bubble again (prevents burning). Cook until it gets to the consistency that you like (you need a Jewish grandma to show you the best way).
Eat as a mush with whatever cholesterol forming ingredients you like or cool in the fridge in a loaf pan. Next day slice it (like French Toast) & fry it up with whatever you like .
The local bakery makes a polenta cake which is really good.
seriously LOVE the technique.. but really have some PASSION when cooking!!
Thanks very much for this! Question for the cooks, where can I get a spinner-style pastry brush like that? It seems like a vast improvement over the traditional "paintbrush" style...
Thank you for sharing.
Tall chick is angrier than Gordon Ramsay! Love It 😍
The lamb looks delicious. Have you got a recipe for that?
This makes frying polenta incredibly complicated, with about 15 seconds devoted to frying!
if you find this complicated are you over 5 yrs old yet???
About 7-10g should be fine. Let us know how you get on with the dish!
Nice video, it magically appeared... when I needed it! 😂👍🏻 By the way, is it ok to place steaming hot food directly in the fridge? My other half is convinced it will make the glass shelves split... Cheers!
Promotes bacteria growth could get you sick
It could warm your fridge and spoil other things in there
@@shanebehringer7952 this isn't true, leaving it out at room temperature to cook is way more likely to promote bacteria growth because it won't cool it down fast enough
@@saoirseoceallaigh3387 if you put something that is above the danger zone in a fridge it will remain in the danger zone for longer during cooling. Keep hot food hot. Keep cold food cold.
@@shanebehringer7952 No? Like...it reaches the danger zone sooner but it goes through that faster too. The fridge cools things, that's it's job.
How much in a "knob" of butter?
I have never seen polenta look so easy. Watch me make a mess of this now...lol
Sure you'll do it perfectly! =)
Videojug Food Thanks. I'll send you a photo but please try to control the laughter. :)
Thank you for sharing btw.
do you really need to write "lol"?
I shall type as I watch.
1: you can start the cornmeal in cold water, just stir. No need for this advanced bs at the beginning (instant or not).
2: Add anything you like, I like a cooked mushroom with finely diced onion and roasted garlic. Today I just made that, as well as a Roasted tomato artichoke heart basil polenta. SEASON TO TASTE NEAR THE END!
3: If you decide you would like bigger portions it's not an issue. I like mine about 3x thicker than this. Set in a pan can cut into triangles. (tip - Use plastic wrap and some cooking spray before you set in the pan to make transferring to the cutting board and cleanup easy af.)
FRYING WITH THIS METHOD - Preheat oven to 300C, After frying the thicker polenta transfer to oven for 4 minutes to heat throughout.
4: "we don't fiddle with it" As she is the whole time. For real tho, think of it as fish, you mess with it, it sticks and breaks.
Hope this helped.
darnit! It's a video about how to fry polenta, and there's 10 seconds dedicated to frying the polenta! They're like, "ok, now you just fry it up and you're done!"
That’s pretty much the recipe though
Did you fry in a dry pan, I.e. no oil? And how much polent.
My great grandmother made fried polenta for breakfast with maple syrup, leftovers from the previous night's dinner. Think French toast.
Great presenting but instead of spreading it out, setting it and then cutting it into shape. Why not just fill the circular mould with the warm polenta, then leave it to set in shape? That's what I do and there's virtually no waste.
I know right...that is what I was thinking
How many same size circular moulds do you have?
Your way makes only one cake duh
Great recipe! Check out my twist on polenta, we replaced the empty calories in the corn meal with high protein Chickpeas! Delicious :D Italian Chickpea Polenta. Pina Cucina Ep 18
Thanks for sharing your recipe. Sounds delicious!
That's a GREAT idea! Thank you, I will check it out.
I was all for it untill I saw the baby lamb
NEVER EVER, NOT EVEN IN A VIDEO, PUT HOT FOOD DIRECTLY INTO THE FRIDGE . !
I agree, that can’t be healthy
was that salt? in the beginning
This is NOT a "placenta"....it is a POLENTA ! ;-)
Greetings from Italy .....the home of the placenta ops i mean the polenta ! :)
Why doesn't my fried placenta look as good as theirs. :(
blimey because it's placenta???!!
Placenta?! You been polenta!!! lol
Seven years ago so you're probably not reading any of these comments but, how much butter is a nob?
And, I saw you put salt in the boiling water but you didn't even mention that very important ingredient. How much salt did you use???
Dude Google it lol
I believe they used a little less than a knob.
nice ladys easy to watch
I tried pan frying firmed up, day-old polenta on the stove and it was popping like crazy, shooting 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?!?
Why would you burn it ? Standing right over it and burning it ,that does NOT look appetizing. Flip looks like she's angry ,she's scowling @ Hoop as if she'd like to kill her! (Are these their real names ??
Hahahaha i thought the same. Staring at it burning lol
I have to say I prefer the lady chefs to the men. They have a nicer way of explaining things. Thank you for the video.
Thanks the ready part cooked stuff is not widely available ,cooking the other is too much gaz
The ready cooked sets to the consistency of wallpaper paste.
Nothing like what I've eaten in Italy.
No matter how much cheese and butter you force into it, it's disgusting.
What an odd find. Somehow I wound up down this culinary rabbit hole, but I'm perplexed. I've added cheese before, but not had it melt out (in fact, the cheese gives it this great crispy crust without getting dry, as long as you don't overdo things). I've never seen so much waste as that ring-punch method! I make sticks to fry by putting the dough into disposable brownie pans (we always seem to have one extra), then cutting them once it's set, but I'd never dream of doing the circles like that? Why wouldn't you just shape them directly in the rings or even in cupcake/muffin tins to get little circles without losing so much dough? You can add more flavor to these, and probably should. I'm just... confused. The result when she flipped it did not look good. It had very dark spots and looked incredibly dry!
"literally simmer"? how exactly would you metaphorically simmer?
You didn’t give amounts of ingredients! No salt? What did you fry it in? Oil? Butter? Wtf?
Lol...knob
OH MY FUCKING GOD. FRIED PLACENTA. I AM SOO DONE.
Heard they're Brits. Left.