Bryan teaches Julia how to make the best Fluffy Baked Polenta with Red Sauce.
Get the recipe for Fluffy Baked Polenta with Red Sauce:
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I wish white girls would stop trying to make Italian food. No thank you
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!
WELCOME TO FLAVOR…country.
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.
Thank you for egg free!!
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!!
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!!"
Why can't you just tell us how much cornmeal you used?
How much cornmeal…..???
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.
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,
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
Those onions were burnt! Who the heck wants burnt onions in their sauce!
if you want to see the full recipe you need to sign up for a membership…..really?
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.
Nope. This isn't close. Completely different flavor profile and texture!
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.
how much corn meal did they use?
What's the amount of corn meal used to the amount of water you used.
I love it thanks
This is wrong to add oil first, it wont work
They don't mention it but its 1/12 cup of corn meal
I love cooks country!
How much is the crazy membership?
how many cups of corn meal did he add to liquid?
Every time he says 'Julia' I hear 'Joy'. It throws me off each time.
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.
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 😏 )
the best brava molto autentico
Does anyone know which jarred sauce the VFW uses for this recipe??