How to Make Cornmeal Polenta

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Making cornmeal polenta will require two tablespoons of olive oil and a few other choice items. Make cornmeal polenta with help from an experienced culinary professional in this free video clip.

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Video Transcript

My name is Chef Egg with Cooking with Egg TV out of Baltimore, Maryland. And I'm going to show you how to make corn meal polenta. For this recipe we're going to saute one tablespoon of garlic and a quarter of a white onion in two tablespoons of olive oil. Then we are going to bring everything to a simmer with three cups of chicken stock. Then we are going to whisk in one cup of corn meal polenta. Cook that for about 10 minutes. And then we are going to season our dish with Parmesan cheese, a pinch of salt and pepper. A little bit of lemon juice. And we are going to melt with two tablespoons of butter for flavor. Now polenta is a really easy dish to make. It's commonly served in Italian restaurants. And it's more like a cornmeal mush. But it can be served in really high end restaurants for breakfast, lunch or dinner. So we are going to start out by throwing a little bit of olive oil in a pot. Looks nice. Throw a little garlic in there. A little bit of onion. We are going to whisk that around, get a little color on it. You want to have nice medium heat on your pan because if the flame is too hot you are going to burn the garlic and it's going to taste like burnt garlic. And that's not so great. So right when the onions and garlic start to smell sweet you are going to take your three cups of chicken stock and simmer it in your pot. If you don't want to use chicken stock it's all good. You can use water or vegetable stock in it's place. Once our liquid is simmering we are going to slowly whisk in the polenta. After we whisk in the polenta we are going to simmer it on low heat for 10 minutes. Whisking every couple of minutes to make sure the polenta doesn't stick to the bottom of the pan. Now the big question is how is Italian style polenta different than southern corn grits? Well there are several answers for that. The Italian style polenta is a medium coarse grind. And it takes really quick for it to cook. But it's also going to give you a smooth texture when you eat it. Southern style grits are a little bit more coarse and a little bit more hardy in the finished dish. The big difference is is that the Italian style of polenta uses a European variety of corn. Whereas the American grits use an American variety. The polenta is done when it's nice and thick just like this. And when the corn is tender to the bite. Now the last step in this dish is to season the polenta because it's a little bland right now. So the first thing we need to do is whisk in some butter and Parmesan cheese. Now you can add any type of cheese that you want in this. You could add feta, goat cheese, Pecorino Romano. But I think that the Parmesan tastes really good and it's quite inexpensive as well. Now we are going to season it with a little bit of salt. Fresh cracked pepper. Now this next step is really important for the overall flavor of the dish and that's adding a squeeze of lemon. Now by adding the lemon juice we are going to give it a really bright and intense flavor. Now we are going to serve this up. Take a nice scoop of that polenta, serve it right in the middle. That looks beautiful. Then we are going to finish it off with a little chiffonade of basil. Finish it off with some fresh green herbs. And you are good to go. My name is Chef Egg with Cooking with Egg TV out of Baltimore, Maryland. And that's how you make corn meal polenta.


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