Recette de comment préparer une Polenta ? - 750g
La polenta : ce grand classique de la cuisine bourgeoise est pourtant si facile à faire !
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Ingrédients pour la polenta :
1 sachet de polenta
1 kg 250 d'eau
Sel
Thym
Huile d'olive
Sel poivre
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How to Make the Creamiest Polenta | GreenOlive Cooking Channel
How to the Perfect Polenta Every Time!
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▬ ABOUT THIS VIDEO AND RECIPE ▬
Polenta is a staple in my home. It is so simple to make that whenever I need a quick side meal, I can make this recipe in minutes. The wonderful thing about Polenta is the versatility. I use it to complement my meal as a side dish, add to leftovers when there are not enough leftovers to make a meal and I have even made polenta as a dessert when I have had unexpected company. In this video, I will show you how easy it is to make polenta as well as share another delicious way to use leftover polenta. Also you will meet my Mother-in-Law, Treva, who literally walked in the door as I was filming this episode!
Creamy Polenta
Serves 6-8
1 cup Cornmeal
2 cups Whole Milk
1 - 2 cups Water, depending upon desired texture
1 tsp Salt
2 Tablespoons Butter
¼ - ½ cup Parmesan, grated
1. In a sauce pan, add milk, water and salt and bring to a boil.
2. Add cornmeal in a steady stream and whisk constantly. Lower heat, stir every so often to break up lumps and continue to cook until cornmeal is soft. This could take 5 minutes to 30 minutes depending on the coarseness of the polenta grains. Add more or less water depending on desired texture.
3. Stir in butter and Parmesan and check salt to taste.
4. Salt to taste.
5. Mangia (eat) and Enjoy!
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Ciao! I'm Lucia Oliverio and this is a channel where I bring great meals and memories through wholesome Italian cooking to your kitchen.
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Homemade Fried Polenta With Marinara Sauce | Rockin Robin Cooks
Fried polenta with my homemade marinara sauce. Yum. It's crispy on the outside and creamy cheesy on the inside.
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My homemade Marinara Sauce:
This recipe is gluten free and easy to make.
Fried Polenta with marinara sauce recipe
Ingredients:
1 cup polenta
4 cups water
1 tsp. Salt
¼ cup parmesan cheese, grated
¼ cup gruyere cheese, grated
2Tbsp. Butter
1 quart Marinara sauce, my recipe
1 lb. ground turkey
salt to taste
Directions:
Fry the ground turkey in a large frying pan over medium high heat. Break the meat up with a spatula while it cooks. Add a teaspoon of salt and stir it in.
When the turkey is no longer pink, drain off any excess grease and add the turkey to your marinara sauce. You want your sauce to be thoroughly heated through.
Take a 9 x 13 baking dish and pour 1 tsp. of olive oil in it and spread it around with your fingers or a piece of wax paper.
In a stockpot, add the water and salt. Heat the water to a boil over high heat. Once the water boils, begin pouring the polenta in with a constant slow stream while whisking. Once the polenta comes back to a boil (remember, you are whisking constantly) lower the heat to low and cook for 4 to 5 minutes whisking constantly.
Then cover the pan and cook the polenta for 18 to 20 minutes on low heat. Remember to stir the polenta with a wooden spoon every 4 to 5 minutes to keep the polenta from sticking to the bottom of the pan.
After 20 minutes, turn the heat off and stir in the butter. Then add the grated cheeses and stir until the polenta is smooth and creamy.
Put the lid back on and let it sit for 5 minutes with no heat.
After 5 minutes, pour the polenta into the prepared 9 x 13 baking dish. Using a spatula, spread the polenta out into an even layer.
Place the dish in the refrigerator for a minimum of 2 hours to overnight. You want the polenta to be cold enough to cut into shapes.
Then cut the polenta into desired shapes. I cut it into squares. Place a frying pan over medium heat and add 1 Tbsp butter and 1 tsp. Olive oil. Once hot, add slices of polenta and cook for between 5 and 7 minutes. Once it is a crispy golden brown, turn the pieces over and continue to cook until golden brown.
Remove to a paper towel covered plate to absorb excess oil.
Immediately serve with a generous amount of hot marinara sauce and a garnish of parmesan cheese.
Homemade Spaghetti Sauce:
Thanks for watching and sharing!
Rockin Robin
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Polenta Fries
FULL RECIPE---
Incredibly delicious Polenta Fries baked to perfection with a crispy and crunchy outside and soft and creamy middle. The easiest side dish or appetizer, serve with a juicy steak or delicious dips for dunking!
Crisp Polenta
Polenta is so versatile and can be served soft right after it is cooked on the stovetop or it can be formed and chilled to create a firm cake that can be crisped in hot oil. There are many options that can be used to flavor polenta from herbs and grated cheeses (Gruyère and Parmesan being a few favorites), to nuts and roasted vegetables.
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2:06 Mixing Polenta
2:28 Cooking Polenta
3:47 Forming Polenta
4:37 Cutting Polenta
5:37 Crisping Polenta
6:34 Recipe Suggestions
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????????About Me - Working in professional kitchens since I was 15, my passion for the culinary arts runs deep. Sharing my knowledge with enthusiast students has always been a highlight of my career. I was the chef/owner of the Hartstone Inn in Camden, Maine for 23 years, and for the past 12 years, I have been leading foodie cooking trips to Europe. After graduating from the Culinary Institute of America in 1988, I was a chef with Hyatt and other resorts, was named Caribbean Chef of the Year during my years in Aruba and have taught private and group cooking classes for many years.
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Fried Polenta with Mushrooms / Italian Recipe for Fritta Con Funghi
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