How to Make Fluffy Baked Polenta with Red Sauce
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- čas přidán 31. 05. 2024
- Bryan teaches Julia how to make the best Fluffy Baked Polenta with Red Sauce.
Get the recipe for Fluffy Baked Polenta with Red Sauce: cooks.io/2zDmK1I
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I made this. It was amazing! I made the polenta exactly how it was done in the video except you don’t mention how much polenta to use so I guessed and used 1 1/2 to the 7 cups of liquid. It held up in the oven and was very light and fluffy. I cheated with the sauce and used a jar of Arrabiatta and served it with grilled green peppers, onions and mushrooms. Thanks for posting this.
America's Test Kitchen has some of the best-edited transitions I've ever seen.
where?
...no matter the topic presented, ATK is by far the best cooking, recipe and review channel...no need to watch any other channel.
Looks good.
I was craving shrimp and grits something fierce, but was cooking for someone who refused to even *try* grits. So I made a batch of this polenta, plated it up, and my grits-hater loved it! I haven't tried the sauce (yet), but the polenta itself has become a great "back-pocket recipe" for me.
All this time later, and I finally made this with the sauce. It's fantastic!
I love watching you all, you make it all look simple, wish I could be there with you!
One of the BEST recipes yet!!
I would think pan frying the "bricks" to get it crispy on the top/bottom would make it even better.
I've done that with leftovers. It worked like a charm :)
Grilled is the way I like it.....about 1/2" thick, with a roasted red pepper sauce. (Those mild, red bell peppers) That's how my favorite Italian restaurant makes it & I was able to reproduce it at home. Served as a side rather than an entrée . Goes great with a roasted, marinated, herbed pork loin. Well, any roasted meat, really. Yum.
U rite more flavor
Made this several times and it is delicious!
America's test kitchen has the best recipes anywhere and I watch a lot😊
What a great tutorial! Bryan and Julia, the energy in this video is fantastic! Bryan, I love the demo and when you brought out the chilled polenta from the refrigerator it reminded me of the way my Portuguese grandmother would serve polenta. She served it cold and hers had tiny bits of chopped steamed kale inside. You made this perfectly and I'm excited to make this. Thank you both again for a fun and informative video.
Looks tasty yet simple.
Haven't seen Bryan in a dog's age. He should get more air time.
Where is
bryan????
Love this recipe! Only how much corn meal are u putting with the 7 cups of water. I would love to know. Thanks from Athens, Greece.
1 1/2 cups
@@lynnfrechette445 Thank you for answering! (Thanks for asking Stelios)
That looks delicious👍🏻
They don't mention it but its 1/12 cup of corn meal
Thank you!
One twelfth of a cup, or one and a half cups??
1 1/2
I made this about a year ago and it was a hit among my family. I made the red sauce to order, however, I made the polenta a little differently because it wound up being two meals....the first one was mushroom ragout and polenta. Since I had polenta left from that, I made this recipe using the red sauce....talk about tasty.
I love Mike's Kitchen. It's my first destination every time I go home. Their polenta is the best! We found this because we were thinking about their polenta and were looking up recipes- our jaws dropped when we found this! Their food is the best, and now I'll be making some of it in Los Angeles.
I love it thanks
I made this & froze the individual squares of polenta in freezer bags. When you want to serve them, pull out from the freezer the night before to defrost in the fridge. The next day,
The next day, put into the 350-375 degree oven, along with seasoned chicken legs & thighs for about 45 minutes, it was excellent.
I will be making this recipe. Especially when I go to my Mom's house. My Great Grandma would give us kids Polenta for breakfast, like eating oatmeal.
the best brava molto autentico
Hi and loved it thankyou
I love cooks country!
very good. made it the other night, reminds me very much of the dish I had at this little place in Ludlow Vt last summer. thanks guys!
My polenta bricks melted to mush in the oven before the suggested bake time. What did I do wrong? I see why ATK suspected the VFW recipe had an egg.
This guy didn't use and egg & the bricks didn't melt. I don't use egg either, but I DO refrigerate the finished polenta in the pan overnight. I grill mine & have never had a problem. Try the recipe again and make sure to follow the recipe EXACTLY.
Red sauce is a play on the red sauce from Hazan. Use crushed tomato, is the same as his combo. Garlic powder and sugar???? Will taste like Campbell’s cream of tomato soup.
Crushed tomatoes would be fine, but it isn't the same as the sauce + puree combo. Not nearly as smooth. Which would be a selling point for a lot of people, so there you go.
so did the onion get pureed into the sauce or left whole in the sauce?
It probably just perfumes the sauce. They would have showed the onions being pureed if they did.
They probably removed the onions. They can be used with something else.
I use them in with the meat I'm roasting , and is what I serve with this polenta....which I slice & grill. Tastes great with fish & seafood as well.
@@ginawiggles918 Thank You I just watched this and it looks amazing but I wondered what about the onions. :)
@@sandylee8184 : Give it s try. Hope you enjoy it. 👍
What's the amount of corn meal used to the amount of water you used.
how much corn meal did they use?
1 1/2 cups
I think they're re-doing these to get Chris out of them but still have the content. I am completely team ATK in this regard. :)
WELCOME TO FLAVOR…country.
Being from Cranston orginally, I found this most interesting. I will check out the American Legion Post when I home next time.
You had me at polenta!
JUST when I was wondering if people ever sub Cornmeal for Polenta ... I find this! Just made Ragu tonight .. and tomorrow, yep, Polenta using Cornmeal. For the purists, I will gladly eat what you leave behind. UPDATE: After YEARS of having my polenta turn to mush, I followed your recipe and made this yesterday. LIFE CHANGER!! This is the best polenta ever. A couple of days ago, I made ragu ... and the combination of these two has me ALMOST being an honorary Italian ... almost!! Thanks!!
Can you ladies do a chicken paprika’s? Maybe with some spaztel? Love America’s test kitchen!
Wow!!😳😍👍
Interesting red sauce. The onion halves are used to infuse their flavor into the tomato sauce but aren't chopped or pureed and added to the final red sauce? Is this typical of East Coast marinara sauces?
No, I'd say it's unusual.
Completely unique technique from the VFW in Rhode Island they reversed engineered this recipe from.
Mikes kitchen is awesomeand there polenta is the best.
Never had my grits like that but I'd give it a try😊👌
This would be really odd with hominy grits.
@@jamesjfisk4968 But that looks like grits to me just yellow. He made it the same way just a different cheese
I make grits every Saturday morning using the polenta style ground yellow corn. I think the yellow corn adds a more nutty flavor. I use either chicken stock or liquid from rehydrated mushrooms for half of the wet ingredient with water for the other half. I'll add butter, salt and some dried Italian seasoning.
@@Galiuros That sounds really good, I usually have mine for breakfast scrambled eggs and bacon😊
@@gr8tgee
Hominy grits are much finer than polenta.
I made the baked polenta dish and here are my notes:
1. Be careful. The oil has a higher smoking point than the butter, so its easy to burn the butter.
2. The texture is very fluffy. Think of a corn gnocchi.
3. The cakes don't have a lot of flavor to them and a tomato sauce didn't make up for it. I would suggest a sausage or lamb ragu. I might even cut the cakes and pan sear the slices.
Waltham1892, yes! Pan searing with butter works so much better in this recipe than baking. And yes, you have to slice your polenta thinner for that. Another option is to fry some bacon first and then sear your polenta slices in bacon grease. Serve with fried bacon and some fresh cheese (like curds or cottage or even cream cheese) as a side. Delicious.
The reason you use oil and butter is because the oil helps prevent the butter from burning.
In the old days, for browning meat they added twice the butter as oil, but thanks to all the bs over animal fats, today it's more common for twice the oil to be used. But it's becoming more common for a 50/50 mix now.
Oh, and the flavor is supposed to be mild. Hence not chopping/slicing the onion and garlic, and not using a ton of seasonings.
@@lordgarion514 If you like dishes with mild flavors, change nothing. I'm not one of those so I'm trying this with a lamb ragu next week.
The polenta cakes have potential, they just need some tweeking.
@@Waltham1892 I can enjoy a foods more natural flavor as much as I can a really seasoned dish.
Guess you haven't, how sad. Carry on.
Does anyone know which jarred sauce the VFW uses for this recipe??
They showed how to *MAKE* the VFW chef's sauce.....but if using a store-bought sauce, my preference would be a chunky style. But there are no rules.....it's up to you.
If feeding many people, the VFW probably uses giant canned products, possibly from a restaurant supplier. Brand might vary from location to location.
How much polenta did he add to 7 cups of water??
How much corn meal did he use?
I got the same question...
1.5 cups cornmeal
How much cornmeal…..???
if you want to see the full recipe you need to sign up for a membership.....really?
I've eaten there! Didn't try the polenta, though. Didn't appeal to me then. Still doesn't. But there are other specialties there that really did it for me. ;) I make a couple (or three) polenta casseroles that set up fairly well, but the texture of "the brick" isn't for me. Nevertheless, thanks for this! Brings back some great memories.
at least give it a try....it is AMAZING!!!!!!!!!!!!!
@@joeblow4053 I went there for the fried calamari with the warm pepperocini and garlic "salsa." There was some other draw, but all I could think about ever after was the calamari and salsa. ;)
I’m waiting for the polenta to cool but I tasted the batter so good, I guessed at the amount of corn meal I hope it sets
how many cups of corn meal did he add to liquid?
Dangit. I forgot to grease the pan. How bad is this going to be?
What brand type of cornmeal makes it fluffy .
Question; What happened to the onion halves in the Ramiro sauce recipe? Was it used just for flavoring, then removed?
Bryan has the best bald head, and shoulders of any cook.
Me like...a lot!
Also the olive oil keeps the butter from burning so easily.
not true! When I do this, the butter ALWAYS burns!
We would expect a red berry sauce with polenta.
What do you mean 6 portions? This is a one portion dish for me. lol
Lol 😆😆
Hehe
Every time he says 'Julia' I hear 'Joy'. It throws me off each time.
How much cornmeal is used? Looks like 2 C.
They leave certain deatails out so if you want the full recipe, you have to pay to join. Generally polenta is 1 part, per four parts liquid.
So, 2 cups looks about right.
How much is the crazy membership?
The recipe is behind a paywall. How much cornmeal is used in the recipe? It looks like about a cup and a half.
Yes
@@Chadogdog thank you!
Yah, that's some bullshite not telling how much cornmeal. Does look like 1 1/2c.
Dawn Michelle so have it in my book, it is 1 1/2 C. Of cornmeal.
@@eugenesedita thank you! I appreciate your reply. 💖
❤
Are you supposed to use a metal whisk in that enamel pot ?
I've used a metal whisk occasionally & it hasn't hurt my pot. That said, you can buy a nylon whisk on amazon. They're not great with thick batters but are fine for cooked sauces in nonstick pots & pans, etc.
Bryan is fineeeee, ive got a polenta brick just looking at him.
Why can't you just tell us how much cornmeal you used?
6:58 that's what she said lol
Love these videos but this is a repeat from the end of last year.
Thank you for egg free!!
Nope. This isn't close. Completely different flavor profile and texture!
America's Test Kitchen -- whenever I watch this I wonder if they immediately cut, scream at the second person, and re-shoot if the second person looks at the camera. "ONLY I CAN LOOK AT THE CAMERA!!"
Those onions were burnt! Who the heck wants burnt onions in their sauce!
Umm... for the European viewers, what is Half-n-Half?
It's a mix of equal parts whole milk and light cream.
we use it quite often in our coffee....heavier than milk....not as heavy as cream...
Yum!!
So, just looked at recipe. I can do this. But why does it have 1238 mg of sodium . . . Per portion?!? Is there any way to cut that back? (I want to live longer so I have to watch my salt. 🤔😩
T&L's Nana I think the high sodium content is because Romano cheese is high in salt. I guess if you eliminated the additional salt in the recipe, it would reduce the sodium level somewhat.
In general, ATK does use a lot of salt. But I’ve seen worse. Although I love Lidia, she always says, let’s add some salt, and then throws a fistful into her dish!!
@@wotan10950 It seems that most chefs use a relatively large amount of salt. I understand how this can really enhance the taste of the dish. Personally, I've trained my palate to not expect the salty flavor and so will use less of it.
Use unsalted butter, reduce the amount of cheese, and either reduce/ eliminate the salt or use a salt substitute.
Also, those servings were massive. Eat a smaller portion. I find grilling enhances the flavor of firm polenta.
one of the main reasons why i watch 🇺🇸 Cook’s Country 🇺🇸 ( ATK ) is in hopes that i get to see Bryan …
he is so fine and all man … ☺️
#BryanManCrush
( yeah, i’m sure he’s straight 😏 )
This is wrong to add oil first, it wont work
Seriously, what’s up with all these short reuploads? ATK-your viewers are not that stupid 😒