Giada De Laurentiis' Cheesy Polenta | Giada At Home | Food Network
Giada's creamy parmesan polenta adds a touch of rustic elegance to ANY meal!
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Giada De Laurentiis' Cheesy Polenta | Giada At Home | Food Network
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 22 min
Prep: 5 min
Cook: 17 min
Yield: 8 to 10 servings
Ingredients
9 cups water
1 tablespoon salt, plus extra for seasoning
2 1/2 cups yellow cornmeal or polenta
1 1/2 cups freshly grated Parmesan
1 1/2 cups whole milk, at room temperature
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into 1/2-inch pieces
1/3 cup chopped fresh flat-leaf parsley
Freshly ground black pepper
Directions
Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.
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Giada De Laurentiis' Cheesy Polenta | Giada At Home | Food Network
MeatEater Recipe: Seared Venison Heart with Whiskey Butter
MeatEater's Wild Foods contributor, Danielle Prewett shows us how to make a memorable meal that is easy and delicious, the perfect way to celebrate your next successful hunt. With just a handful of ingredients, you can serve a meal that'll make you wish ungulates had more than one here.
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African American Culinary Traditions w/Hosts Dr. Sheryl Brissett Chapman & Chana Brissett Shinegba
African American Culinary Traditions was presented February 28, 2023. The discussion was facilitated by mother/daughter hosts Dr. Sheryl Brissett Chapman and Chana Brissett Shinegba featuring a diverse array of community members sharing their food memories and family culinary traditions.
They will be joined by an array of community members sharing their own food memories. Panelists included:
Cherri Branson, Lawyer & Community Leader
Brenda Bunting, Award-winning Poet & Spoken Word Artist
Ray Fudge, Photographer & US Veteran
Sharon Lee Minor, Phd, Artist
Patricia Tyson Saxton, Community Leader
Miles Spicer, Blues Artist
Haywood Turnipseed, Comic
Wanda Whiteside, Director of Live Garra Theatre
Sheryl Brissett Chapman (Seck), since 1991 serving as executive director, The National Center for Children and Families, was born during the Jim Crow Era in rural South Carolina to a family whose roots transcended slavery and was intertwined racially with white and indigenous folks. Although her parents migrated north when she was quite young, she reports being raised up South in Boston, and the most powerful aspect was the southern food that embraced her large, expansive, extended family even as it relocated. This passion for the food of her people has been incorporated in all facets of her professional career, addressing food insecurity with the poor, food accessibility for those who are quarantined in high- risk Black communities due to COVID, and establishing a NBA Foundation sponsored culinary workforce training program for youth who are abandoned or homeless. Dr. Chapman, in addition to an expansive professional career, including authorship, international presentation and consultations, and teaching for over 30 years at the Howard University School of Social Work, has cared for two aging parents and reared five children in Downtown Silver Spring. She is the extraordinarily proud grandmother of four, and her family's close ties are reinforced by family gatherings fueled by recipes passed down and the joy of connecting.
Chana Brissett Shinegba, Chapman's first-born daughter, has dedicated over 20 years to the hospitality industry, currently serving as the Director of Client Relations for one of the top premier catering companies, RSVP Catering, in the Washington, DC, area. Her strong networking and business development background has allowed her to excel in building and cultivating relationships with clients, consistently exceeding their expectations. Chana's love for culinary art is deeply ingrained in her memories, from her Southern grandmother's incomparable fried chicken and collard greens to her Afro-Caribbean grandfather's braised tongue with mustard, rice, and peas. Especially her mother's homemade peach cobbler, served fresh and hot from the oven, holds a special place in her heart as a decadent example of loving tradition. According to Chana, her life is defined by her familial connections and the memories shared through communal feasts. The stories of her ancestors and living family accentuate her appreciation for the culinary arts and the importance of culture and custom. Having spent most of her life in the Nation's Capital, Chana deeply appreciates the diverse cultural influences in the local neighborhoods, particularly in their live music and cuisine. She also has a passion for writing, showcased in her first published novel set to be released soon.
E4: Cracklin Cornbread, Bacon and Sausage being Made on the 2nd Day of The Guenther's Hog Butchering
The Guenther's start the next morning processing the lard, bacon and sausage. This is the 2nd day of the Hog Butchering A Guenther Family Tradition. There will be two more episodes from this same day, so that everyone can see all of the procedures. This episode covers the first 2 hours of the day.
Make sure to leave The Guenthers a comment.
Watch all the Episodes of the Guenther Family at the Youtube link below
John Ward
The Appalachian Channel
Homemade Knipp - A North German classic
In this video, I’ll show you how to make Knipp. You can find the ingredients in the video description or blog article.
???? My free sausage making guide:
???? My dry-cured & cooked ham book:
????️ Ingredients:
Ingredients per 1 kg
70 % pork belly (700g)
15 % cooked oat groats (150 g)
15 % liver (150 g)
Spices per KG mass
18 g salt
2,5 g black pepper
1 g allspice
0.75 g white pepper
0.5 g mace
???? Full recipe:
???? Subscribe to my channel:
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???? Contact:
I am happy to get any feedback, suggestions and inquiries. Please e-mail me at: daniel(at)wurstcircle.com
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???? Music:
Good Morning by Amine Maxwell
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