Polenta is a cheap grain that is so versatile… great both sweet and savoury. In this recipe we transform it into the base of a pizza-style dish. Start-to-f…
Video Rating: 4 / 5
From one of my favorite vacations ever- cooking classes in Tuscany. In this clip, our chef Simone show us how to make a perfect pasta dish with clams. It was…
Video Rating: 5 / 5
Bruno MorgadoDecember 14, 2013 at 3:56 am
Polenta is frequently called in brazil by the name “Angu”. its really cheap
and can be used to cook many different recipes. It’s a corn flour
TheCapSecDecember 14, 2013 at 4:36 am
This is not the way that polenta is made in my country…your polenta is so
weird…
SORTED FoodDecember 14, 2013 at 5:36 am
I would just use a drizzle at the end!
Geoffrey PingreeDecember 14, 2013 at 6:35 am
If you wanted to add a truffle flavor to the polenta. Would you add truffle
oil while making the polenta or would you wait to add it as a topping
1 Free Star 1December 14, 2013 at 6:35 am
How long did you cook polenta-it wasnt 1 minute,right? Or maybe you did it
fast because of baking process in the oven…
Lee YenDecember 14, 2013 at 6:38 am
What is polenta exactly ?
SORTED FoodDecember 14, 2013 at 6:52 am
It’s also known as cornmeal!
Matthew KeableDecember 14, 2013 at 7:50 am
I think I may have to try this one
SORTED FoodDecember 14, 2013 at 8:12 am
@eggnogs Of course! We wouldn’t be here without our audience, and we’re
here to help! Happy you’re still here!!
heosua2211December 14, 2013 at 8:55 am
Can you show us how to make home-made bread?
Love, LalliDecember 14, 2013 at 9:20 am
The ‘Sorted’ shots at the end are great!
Baka bakaDecember 14, 2013 at 10:09 am
never had polenta before so just wondering what’s the texture like? grainy
like mashed sweet potato?
Catherine BongDecember 14, 2013 at 10:55 am
having a top comment is pretty cool too haha again, you guys are
great!!!!!!!! Literally got into polenta because of your pork and cheesy
polenta recipe
courtneypavonDecember 14, 2013 at 11:44 am
i bet you would kill it on the show chopped
Gothdetectives4everDecember 14, 2013 at 12:13 pm
I made this yesterday, and it turned out really good! I liked it
anyway…my parents weren’t too happy about eating corn, but whatever. I
put bacon, tex-mex cheese, mushrooms, tomatoes, dried basil, and onion as
topping, to that was awesome, plus the interesting ‘crust.’ Not exactly
crispy, but I am thinking of spreading it thinner and baking it before the
toppings? And yes, was good cold, just finished it:) Oh, and just cuz this
comment isn’t long enough, you guys are awesome!!!
SimalacrumDecember 14, 2013 at 1:01 pm
Bit of a challenge for you lot… come up with something to make using kinako
powder, a Japanese powder made of soybeans often used for sweets. The first
challenge is finding some in the UK. 😛
secondbest chanceDecember 14, 2013 at 1:07 pm
@sortedfood no not yet.. except the mac n cheese one. But thnx 😀 keep
making awesome vids 😛
Reynolds2010ADecember 14, 2013 at 1:13 pm
@una4eva i know its parmesan the guy says it funny (pamazan)
0odlesDecember 14, 2013 at 1:49 pm
Instead of doing a video around a certain food or dietry requirement, can
you do something for the cash-strapped student? Maybe set yourself a £5-£10
budget and create a dish for 2 or maybe more people?
Sander KokDecember 14, 2013 at 2:00 pm
I put AFWASMIDDEL with GEVULDE KOEK and MOZARELLA! Some really cool Dutch
flavours.
cRazystuPid144December 14, 2013 at 2:13 pm
thank you so much!
BeastFromSpaceDecember 14, 2013 at 2:50 pm
Polenta looks like saw dust!! Yuck!!
iononcentroDecember 14, 2013 at 2:55 pm
Going to Tuscany to learn how spaghetti con le vongole are made is like
going to Bozen to take pizza lessons. This guy is mixing different recipes
together, he’s adding tomatoes which doesn’t belong to white clams, he’s
opening the vongole like they were muscles (no lid on with clams especially
with Arselle or they lose too much liquid and dry out). There’s only one
place to go for spaghetti and clams: it is Chioggia and surroundings where
the best clams are from.