actually grilled lettuce isnt bad. in chinese cuisine we stir fry certain types of lettuce an its actually great. I dont know why h flipped his shit.. he should learn a thing or two
Thank you for validating polenta for me. No one I know has any idea what it is, and when I let it set and fry it, everyone thinks its super gross and wont even try it. Thank you again. I love polenta, and im so happy to see it here.
When I was a kid my Mom made us cornmeal mush. We ate it grilled with syrup and butter--- a little crispy on the outside and smooth and creamy on the inside. Didn't know until I was an adult not many people eat it.
Oh wow, a recipe I can actually eat! I love this channel, but as a vegitarian with celiac's there's very few recipes on here I can actually try (not your fault of course, but still). This looks really delicious, I'm definitly gonna give it a try.
I think boiled potatoes, sliced 1 cm thick, would be good as well. I'm thinking of things I could do to help my mom. She doesn't have coeliac disease but can't handle lectins. It's a mess. But she loves tapioca (also gluten free).
in Trinidad W.I. we start with 2-3 okra, pimentos and chives [optional carrots] cooked in the seasoned water to which we add the corn meal-flour . no cheese or milk but it sets just as well and is served with fish curried in coconut milk or red beans ... delicious
Been experimenting with polenta for a few days now. Its basically what americans call "grits" or cornmeal for the rest of the world. Nutty taste. Deserts made with a small amount of nutbutters or nutmeal is great. Polenta pudding made with cardemumm butter and peanutbutter is just heaven. Savory dishes it just soaks up taste so well and my favorite way of doing it is cooking it in broth, like chicken , beef, mushroom etc. Let cool and fry. Grilling is great for taste but doesnt quite give that crispy surface. And one polenta isnt exactly like another. Starch and protein content aswell as grain size and grain size inconsistensy are all parameters to keep an eye on.
Try it like we eat it in north Italy near Como. In the meanwhile you're cooking polenta put a kg of butter for every half kg of uncooked polenta in a pan with unpeeled hand crushed garlic, 3-4 big cloves in the same proportion as above, and 7-8 salvia leaves and bring to a gentle frying until the garlic cloves start to became tender and the butter slightly golden. Take a bowl and fill it with 100g grated grana, 200g diced "latteria casera" Or another medium seasoning cow cheese and 100g diced matured cow cheese (like 10-12 months seasoning) but preferably with high mountain milk because it got more fat and aroma due to the cow's alimentation. Ideally you would use "bitto" From Valtellina. When the polenta is cooked stop the fire and mix all togheter in the same pot. Enjoy.
When you've been cooking for that long at some point your hands just become more resillient to heat. I worked in a restaurant before and they always served food on very hot plates. When I just joined, holding those plates would burn my fingers and be terribly painful, but one of the sous-chefs could hold the plates without even flinching. Of course fire is far hotter and everyone would burn themselves to that, but his fingers went in for less than a second so it barely did anything.
I had everything in my kitchen but the balsamic vinaigrette. I don’t usually like to make things with a missing ingredient. I did it anyway. I have to tell you that even without that (I know major ingredient!) this recipe turned out beyond what I could imagine. So perfect for an appetizer. Rich flavor. Everything synchronized together so well! Next time, I will get the full effect when I make it proper with the vinaigrette!
Same polenta dish is called mamaliga in Romania and it`s a bread susbtitute. Goes very well with any fried meat or even for breakfast with eggs and cheese, bacon or sausages. Delicious and low in calories.
I like the way he did it but I'm not a fan of the vines still on. I would take the tomatoes after cooking the way he did and put them in a food processor and give a few pulses till nice and chunky, place a few spoonfulls on top of the polenta and continued to plate it the way he did. But it is a very nice dressed up rustic recipe
Honestly, I tries polenta several times and had resigned myself to hating it. My wife bought polenta and it sat in the fridge getting close to expiration. I hate wasting food so I went to Gord for help. I made this and I have to say WOW!!!!!!!. Thank you Gord. I will make this again, and again, and again......
So apparently polenta needs a crap ton of salt to make it palatable. He added it to the pan, then the polenta mixing, butter(salt), parmesean(salt) then salted it again after setting. And top with goat (salty creamy) curd.
He exaggerated a bit on the dullness of the polenta, you should consider it as a core ingredient, the funding for something else. Here he uses it as a bruschetta, hence the need to season it good.
Here in Brasil we eat a lot polenta. Its very popular in Rio de Janeiro know as Ragu (witch is a very liquid polenta). Here in São Paulo we used To do The same way Gordon do, but we made with Fubá (almost a corner flower) and put some tomato sauce. In bars we can find fried polenta, what is delicious with some beer :)
"Goats curd gives it that sort of salty... creamy..." *c'mon Gordon think of another adjective. Your viewers are counting on you!* "...... taste...." *yes Gordon, well done*
Hi what was the proportion of water and cornmeal ? can we grill it in oven if yes at what temperature and how much duration ? thanks and stay safe and fine..
by "set" how long do you mean?..i'd love to make this at cooking class for my students however we only have 2 hours in which to prepare cook and eat the meal
i love the idea. however, i would put the polenta squares on the grill, top with the raw tomato, then throw it all in the oven. the juices would more evenly spread and absorb into the polenta for more flavor, no? also, is the vine safe to cook like that? this is a nightshade plant after all.
I wonder how many of the people who seem concerned with oil/butter are turning this off and grabbing a snack of processed "food" from a box/bag. It definitely looked decadent, and obviously shouldn't be eaten at every meal, but it is not the worst thing that Americans could be (or are) eating.
Same zombies on every video m8, crying about olive oil, 5 sticks of butter or him needing a pee you'd thought the B-movie robot invasion was only in the 80's xD
There are 2 ways we eat polenta in some parts of Italy: You either do plain polenta, and mix, while cooking, some gorgonzola (so its creamy and yummy) or you cook plain polenta and you add tomato sauce and cut sausage. Top notch
I bought some random corn meal enriched with junk and it wouldn’t thicken enough to be grilled. Porridge looking thing was paired with pork ribs and Brussels sprouts, and it was awesome.
He could have done a balsamic reduction instead of sprinkling the tomatoes in sugar. Sugar in the oven will burn. Also there is a way to cook the tomatoes so they don't turn into a soppy mess. You put them under the broiler just until the skin pops. Then you salt them.
Ramsay always says how quick, simple and easy to make his dishes are, and I’m just sitting here like yeah right. This would take me forever to make and would come out like shit.
When I was a chef, we used dry polenta to roll out our pizza dough. I was a chef for over a year before quitting, and NOBODY told me you could eat polenta like this???
01:55 The British obsession with cooking with sugar continues. I'm here for Mediterranean dishes, if I wanted to watch someone cook with sugar, I'd watch my gran cooking in the 20th Century.
When cannibalism is legalized I'd like Ramsay to cook me
You say that like it's a certainty and that kinda scares me
He would most likely free range and feed his own human to perfection.
I'd like to be raised like Kobe beef is, in that case.
ron gg ITS FUCKIN RAW!!
Nah I'd rather be cooked by hannibal his food looks delicious
Great, but why not adding some olive oil
Audiofeel You can replace the butter with oil.
ilovesparky13 you can replace your dead soul by some olive oil
I agree, but I think it could also use some more olive oil
Why not replacing the polenta with olive oil too
Might as well replace him with the olive oil
I should stop watching this at midnight
I'm hungry
Max Maximus same
Walmart's open 24/7 people
Was thinking the same 🤣
not as good as grilled lettuce
Number 15 Burger king foot lettuce
Number 15
Or cold Soup and raw fish
actually grilled lettuce isnt bad. in chinese cuisine we stir fry certain types of lettuce an its actually great. I dont know why h flipped his shit.. he should learn a thing or two
MusingsofaJay♡ Because when its made into a proper dish like you shared, its alright. Having it grilled as a whole and served is rubbish.
Ramsay: "Should just fall out"
Polenta: *whuap*
When you click on a Gordon Ramsay video, the first thing you always expect to hear is "season the water"
“Simply... *crunch crunch crunch...* season, the water... *crunch crunch crunch...* beautiful”
Gordon: What's your favorite movie?
Me: Frozen
Gordon: F*ck me
Thank you for validating polenta for me. No one I know has any idea what it is, and when I let it set and fry it, everyone thinks its super gross and wont even try it.
Thank you again. I love polenta, and im so happy to see it here.
“Everyone” in your circle sounds like very non-adventurous adults or children. 😂 Sorry, I would hate that.
Whaat? Polenta is delicious and cheesy polenta fries are scrumptious!
When I was a kid my Mom made us cornmeal mush. We ate it grilled with syrup and butter--- a little crispy on the outside and smooth and creamy on the inside. Didn't know until I was an adult not many people eat it.
Nino would’ve zoomed in a bit more.
Nah it was good this time
It wasn't good, I couldn't even distinguish one atom from another like I use to.
Yeah for the joke it's good but I think this had no major zooming issues like all the older ones!
That's what I'm on about! :p And yes.. this video actually had great camerawork.
ian 8 u okay bro?
All those flavors you put in the tomatoes look and sound and probably are delicious! Beautiful Gordon
anyone else see the smily face at 3:24 lol
Gilbert Coolkid Reyno Even the food is happy! ☺️
You have watched one too many emoji movies.
Gilbert Coolkid Reyno where
lol
haha
Oh wow, a recipe I can actually eat! I love this channel, but as a vegitarian with celiac's there's very few recipes on here I can actually try (not your fault of course, but still). This looks really delicious, I'm definitly gonna give it a try.
I think boiled potatoes, sliced 1 cm thick, would be good as well. I'm thinking of things I could do to help my mom. She doesn't have coeliac disease but can't handle lectins. It's a mess. But she loves tapioca (also gluten free).
Well it could be worse, you could be a VEGAN with celiac haha
Imagine a vegan with celiac disease and nut allergy. Not a lot of options!
in Trinidad W.I. we start with 2-3 okra, pimentos and chives [optional carrots] cooked in the seasoned water to which we add the corn meal-flour . no cheese or milk but it sets just as well and is served with fish curried in coconut milk or red beans ... delicious
It zoomed in so close that you could almost see the shattered pieces of my soul.
Nino is an expert at this recipe and he keeps that kitchen spotless!!!
Been experimenting with polenta for a few days now. Its basically what americans call "grits" or cornmeal for the rest of the world. Nutty taste. Deserts made with a small amount of nutbutters or nutmeal is great. Polenta pudding made with cardemumm butter and peanutbutter is just heaven.
Savory dishes it just soaks up taste so well and my favorite way of doing it is cooking it in broth, like chicken , beef, mushroom etc. Let cool and fry. Grilling is great for taste but doesnt quite give that crispy surface. And one polenta isnt exactly like another. Starch and protein content aswell as grain size and grain size inconsistensy are all parameters to keep an eye on.
I look up to this man
😖👅👅💧💧🍆🍆🍆
2:33 "This looks very impressive..."
*literally puts his hand in fire and almost gets burned*
"...but it's so easy to do."
Chef hands, after awhile in the kitchen, you hardly care about the heat. Ask any grandmother.
Try it like we eat it in north Italy near Como. In the meanwhile you're cooking polenta put a kg of butter for every half kg of uncooked polenta in a pan with unpeeled hand crushed garlic, 3-4 big cloves in the same proportion as above, and 7-8 salvia leaves and bring to a gentle frying until the garlic cloves start to became tender and the butter slightly golden. Take a bowl and fill it with 100g grated grana, 200g diced "latteria casera" Or another medium seasoning cow cheese and 100g diced matured cow cheese (like 10-12 months seasoning) but preferably with high mountain milk because it got more fat and aroma due to the cow's alimentation. Ideally you would use "bitto" From Valtellina. When the polenta is cooked stop the fire and mix all togheter in the same pot. Enjoy.
I'm eating dinner while watching this to try and make my shitty cooking feel better.
Ur fingers went right in the fire
the fire was to scared to do anything.
When you've been cooking for that long at some point your hands just become more resillient to heat. I worked in a restaurant before and they always served food on very hot plates. When I just joined, holding those plates would burn my fingers and be terribly painful, but one of the sous-chefs could hold the plates without even flinching. Of course fire is far hotter and everyone would burn themselves to that, but his fingers went in for less than a second so it barely did anything.
So did your grammar
I had everything in my kitchen but the balsamic vinaigrette. I don’t usually like to make things with a missing ingredient. I did it anyway. I have to tell you that even without that (I know major ingredient!) this recipe turned out beyond what I could imagine. So perfect for an appetizer. Rich flavor. Everything synchronized together so well! Next time, I will get the full effect when I make it proper with the vinaigrette!
Same polenta dish is called mamaliga in Romania and it`s a bread susbtitute. Goes very well with any fried meat or even for breakfast with eggs and cheese, bacon or sausages. Delicious and low in calories.
When my mother made polenta, she always made POLENTA of it!
Always amazes me how quick his hands are!!
FUCKING delicious
Cesar Sosa ..take it easy bro
Right, good asff
"I like to be generous with Parmesan.."
I think we can be friends.
I like the way he did it but I'm not a fan of the vines still on. I would take the tomatoes after cooking the way he did and put them in a food processor and give a few pulses till nice and chunky, place a few spoonfulls on top of the polenta and continued to plate it the way he did. But it is a very nice dressed up rustic recipe
just remove the vines then of course =)
His receipies are just a guide to most, and for him, obviously how he sees it best - you can always adapt
The vines make for a nice presentation, but I agree, I would remove them personally
Yeah I’m surprised he left the vines on. It’s good for presentation but what a pain to pull them off later or spit them out.
I think polenta (next to corn tortillas) has to be my favorite starch! It's absolutely delicious!
Honestly, I tries polenta several times and had resigned myself to hating it. My wife bought polenta and it sat in the fridge getting close to expiration. I hate wasting food so I went to Gord for help. I made this and I have to say WOW!!!!!!!. Thank you Gord. I will make this again, and again, and again......
Why are his videos so satisfying
2:58 did anyone else have some sort of flashback to when you were a kid, playing a kid game with that kind of background music?
Gordan best chef in the world
Gordon should do a video on how to deal with kitchen injuries. Quick maintenance.
I'm not a big fan of cooking myself, but I really enjoy watching Gordon Ramsay cook.
There's something in watching a master work!
I listen to my master .
In return I get fed and not whipped.
Wtf...?
Random Fangirl oh I'm sorry little girl I'm afraid you're not familiar with dark humor.
wtf
Crazy Villarruel that's very funny!
*Well That's Fine*
I agree
👍
So apparently polenta needs a crap ton of salt to make it palatable. He added it to the pan, then the polenta mixing, butter(salt), parmesean(salt) then salted it again after setting. And top with goat (salty creamy) curd.
Noticed that too. Twice olive oil and once butter as well. It is nice tho then, healthy? Fuck no.
Bone Doc The real recipe for polenta... czcams.com/video/zWfyFgksPmM/video.html
He exaggerated a bit on the dullness of the polenta, you should consider it as a core ingredient, the funding for something else. Here he uses it as a bruschetta, hence the need to season it good.
Plus, we all know a "drizzle" by Ramsay is quite generous indeed
ah stop crying and just go home you potatoes =D
Whenever my mom is cooking, we always say, "What would Ramsay say."
One day I want to spend 24 hrs with him and have him cook my favorite foods
Here in Brasil we eat a lot polenta. Its very popular in Rio de Janeiro know as Ragu (witch is a very liquid polenta). Here in São Paulo we used To do The same way Gordon do, but we made with Fubá (almost a corner flower) and put some tomato sauce. In bars we can find fried polenta, what is delicious with some beer :)
good job chef ramsey!! man I'm a lawyer but I love watching your videos and getting my chef on.
2:34 SEE HOW GORDON'S HAND PANICKED BACK AS THE FLAME TOUCHED HIS HAND LOL
In my country (Romania) this is called mămăligă, and it's a traditional food
I need an hour compilation of Gorden Ramsay cooking to fall asleep to.
'this looks so impressive, but it's really easy to do', he says as flames just lick his finger.
It must have been the oil and cheese fat catching fire as seeped through the mass of polenta =
"Goats curd gives it that sort of salty... creamy..."
*c'mon Gordon think of another adjective. Your viewers are counting on you!*
"...... taste...."
*yes Gordon, well done*
So am I supposed to eat the tomato stems, Gordon? Am I a goat? 😂
박니콜 ...you ARE a goat darlin
Real talk: Who else saw "grilled palenta" and still, still read "grilled placenta".
Imagine Gordon being a daily vlogger.
*SIGN ME UP*
I've been watching Gordon Ramsay make love to food for the past week on this channel. Why is this so addicting?
Hi what was the proportion of water and cornmeal ? can we grill it in oven if yes at what temperature and how much duration ? thanks and stay safe and fine..
Definitely gonna try to make this!!! Looks so amazing!!
by "set" how long do you mean?..i'd love to make this at cooking class for my students however we only have 2 hours in which to prepare cook and eat the meal
You leave it in the fridge until it's a single firm block
About 2-3 hours or overnight
you can eat it it plain, as a side dish for grill or other meat dishes. search on youtube for romanian polenta
You forgot to deep fry the curds in salty, pork oil.
It gives you that artery-clogged, shortness-of-breath feeling.
Hahhh
Does anyone else want the hands of Gordon Ramsay to never get burned when you flip sh*t and "master" all ingredients.
I thought it said "goat turd" instead of goat curd 🤣🤣
Its 3am and I'm tired..
He uses salt pepper EVERYTIME and butter everything that needs to be creamy..
I can make my butter fresh AND creamy ( ͡° ͜ʖ ͡°)
Yeah, and the pope shits in the woods.
CONGRATULATIONS!
you figured out cooking
Yes. Salt and pepper are good for seasoning and butter makes things creamy. Welcome to cooking 101.
"It should just fall out!
*plapp*
"Beautiful"
I’m 14 and I’m binge watching Gordon Ramsay videos at 3 am. Helpme
It's a great food. I can smell it through my headset cable
Well it's because my mom cook right now
If you want to have polenta for breakfast you should dip some leftover polenta into milk, we call it "pulénta e lac"
i love the idea. however, i would put the polenta squares on the grill, top with the raw tomato, then throw it all in the oven. the juices would more evenly spread and absorb into the polenta for more flavor, no? also, is the vine safe to cook like that? this is a nightshade plant after all.
I wonder how many of the people who seem concerned with oil/butter are turning this off and grabbing a snack of processed "food" from a box/bag.
It definitely looked decadent, and obviously shouldn't be eaten at every meal, but it is not the worst thing that Americans could be (or are) eating.
Same zombies on every video m8, crying about olive oil, 5 sticks of butter or him needing a pee
you'd thought the B-movie robot invasion was only in the 80's xD
For Some reason I saw Goat Turd
Baaaa, asta o prajit mamaliga ? GENIU!
In the Caribbean we call it corn meal and we make porige with it and corn meal dumplings.
0/10 no lamb sauce
Here's the difference: Bare table? Vinyl table cloth? Grits. Linen table cloth? Polenta.
In Romania, we call it 'Mămăligă'.
Dave d'Video Maker Irelevant nu e mancare romaneasca e din Italia
I've never seen mămăligă "grilled"
I'm 10 and not a chief at all,so I think this is amazing
gordon ramsay's traditional sweet tea
"first put some olovol on the pan..."
There are 2 ways we eat polenta in some parts of Italy: You either do plain polenta, and mix, while cooking, some gorgonzola (so its creamy and yummy) or you cook plain polenta and you add tomato sauce and cut sausage. Top notch
If I don’t have polenta what can I use for a base? I also have barrata cheese, what about that for on top of tomato’s
Gordon is the type of guy to add a touch of olive oil to his coffee
Coffee oil
It works, some people do drink coffee with fat added in, such as butter and olive oil.
Gordon is the kind of guy that seasons his water
You are the only chef I’ve seen that isn’t afraid to use sea salt and pepper, a pinch is fuck all and is so pointless! Love your cooking ♥️
I bought some random corn meal enriched with junk and it wouldn’t thicken enough to be grilled. Porridge looking thing was paired with pork ribs and Brussels sprouts, and it was awesome.
1:56 That’s exactly how I have MY haircut;)
His videos are the only ones .where he talks in the video and there is commentary by him only ..
He could have done a balsamic reduction instead of sprinkling the tomatoes in sugar. Sugar in the oven will burn. Also there is a way to cook the tomatoes so they don't turn into a soppy mess. You put them under the broiler just until the skin pops. Then you salt them.
Ramsay always says how quick, simple and easy to make his dishes are, and I’m just sitting here like yeah right. This would take me forever to make and would come out like shit.
3:25 that smiley face
the polenta was still cold on the inside it was just grill marked you have to fry it good and crispy to be tasty, looks great tho lol...
you should make a video on best meals for college students
1:21 really intensifly the flavor
He has finally done it, seasoned and oliveoilin'd *water*
A touch of olive oil.
A touch of salt and pepper.
A touch of disappointment.
A touch of negativity.
And that what you get, my lovely depression.
Polenta is great with grilled blue cheese.
urgh,, blue cheese smells and taste like literal pubic hairs and excrement, sorryy,,,
decentradical and olive oil
Did I just try bad blue cheese brands or something lol...? It's only ever tasted like barf.
Ever just wanted to just climb into Gordon’s fridge?
>All that raw cheese and tomato
You need some divider food, dude. You're almost serving goat cheese on a plate alone there
Polenta is heaven with a good bolognese
I've made creamy bacon and cheddar polenta at culinary fundamentals II class in high school, it was really good
When I was a chef, we used dry polenta to roll out our pizza dough. I was a chef for over a year before quitting, and NOBODY told me you could eat polenta like this???
“Casual Brunch” a casual brunch for me is a bowl of Cheerios.
I like all kind of your cooking... Fast clean and look nice..
1:21 Gordon Ramsay likes to *intentsifly the flavor*
Polenta to Italians is what Feijoada is to the Brazilian
01:55 The British obsession with cooking with sugar continues. I'm here for Mediterranean dishes, if I wanted to watch someone cook with sugar, I'd watch my gran cooking in the 20th Century.