Make Your Own Version Sweet Potato and Beef Ragu
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03/20/2017
I mix 1 c. of cornmeal with 1 c. cold water stir into 3 c. of boiling water. Much easier than stirring in dry cornmeal.
07/27/2014
Thanksssss!!!!!! I came from Argentina and polenta is really big , but you make it from an instant packet. Here I only can find it in the latin store and is very expensive. This is a great way of making polenta really chip. I found that using corn meal from the package doesn't come very tasty, I have a blender that I put corn for popcorn and makes it into corn meal.
07/08/2014
Chef John you've done it again....this was perfect as promised. I was looking for a polenta recipe that didn't call for milk or cream and this was it! Followed the recipe exactly with grits (it's all I had on hand) except that I put in the grits into cold water to avoid lumps. Perfect side for meat! And the leftovers.....glorious when fried on both sides, then covered with spaghetti sauce, cheese, artichokes, roasted red peppers - whatever you have in your fridge. I might start making polenta just for the leftovers!
12/22/2013
Watching the video really helped! This was my first time making polenta, but most certainly won't be the last. Thick, creamy, smooth, warm, cheesy, perfect.
01/13/2014
made polenta for the first time, but substituted 2 cups water to milk, turned out really nice. I should say be careful with salt, as the cheese also adds it.
06/19/2014
This was great! My picky preteen enjoyed it. He grunted and when done, went to the kitchen to put more in his bowl. I had powdered bouillon that I added to the water and it came out so very flavorful. I topped this with roasted peppers, asparagus, meatballs and grated Parmesan cheese. Thank you for the recipe!
03/09/2014
This was really good and quite easy. It cooked up a lot quicker for me, I have a flat top stove so I probably needed to have it set on a lower setting, I'll remember that next time. Still it came out so smooth and tasty! And easier than I imagined, I've never even had polenta until recently, so I'm really glad to have a new option to serve with meals. I also watched the video so that made me feel a lot more confident to try this.
10/12/2016
This was delicious. I made easy, cheesy baked polenta for years, but this took a bit more attention on the stove--well worth the time and effort. As suggested, I used low-sodium natural chicken broth and cut the salt in half, but next time I may not even add salt. Was fortunate to have stone-ground polenta meal from Napa Valley' s historic Bale Grist Mill. The fresh shaved cheese was great, but I did not have parm reggiano on hand. Used a blend of parm, asiago, and romano. Made a porcini tomato ragout to top it. Bellissimo.
03/28/2014
Used this recipe, and topped with Italian sausage and red sauce, very good, just like mom's. P.S. "fun girl" :D it's Italian all right, but the f-word.
03/22/2014
Excellent! So easy to make. I learned you don't have to spend the whole cooking time stirring the pot :)
10/25/2013
Turned out perfect! Made it exactly according to the directions and it was creamy and delicious. I also watched the video, which helped a lot. Yum!
04/20/2014
I've made this twice now. My toddler LOVES it!
12/28/2013
Never made it before, but tried it with Chef John's Pork al Latte. It was outstanding! My husband usually complains about my cooking, but loved this. I made it with leftover turkey stock from Thanksgiving as my liquid. Next time I might try the vegetarian option and just use water.
06/12/2017
This is my first time making polenta. Did not grow up eating it, but had it once from the grocery store and was not impressed. But I was looking for an easy way to use some coarse ground corn that I received. I only made 1/2 recipe, but it was done in no time. Only 2 minutes whisking before it thickened, and 10 minutes with the lid on. Added the butter, and some grated parmesan. Stirred, and served. It was very good by itself, but can think of 100 different ways to serve it or add different things to it. Can use as a replacement for pasta, potatoes or rice in so many applications. The rest of it is in the fridge in a round dish, waiting for breakfast! Thanks, Chef John!
05/30/2017
I use chicken broth instead of water and nix the salt. It's so simple to make and super delicious...I love to serve this with chicken and sautéed spinach.
12/10/2013
Ok I admit that I only made this up until the end of step 2. Then I put sausage in a tomato-type sauce over it. But the polenta came out perfect and I'm sure it would have been great with the butter and parm cheese too. Edit: made this again and it was perfect. Best and easiest polenta recipe ever.
12/07/2016
I just now used a finer corn meal from It came out like jello! Still good though, I'm just afraid that 4-1 might not be enough water for the finer grain stuff if that makes any sense.
06/27/2018
If you mix 1 c. Cold water with 1 c. corn meal before adding it to the 3 c. Boiling water you will not have much of a problem with lumps. Thanks for the yummy recipe.
11/24/2013
Excellent ! cheese provides a great flavor twist. I have used olive virging oil instead of butter. Great !
12/28/2017
I sauteed bits of bacon and garlic, then added it to this polenta recipe after the polenta had thickened up. The bacon grease substituted 1 tbsp of the butter. I also added a bay leaf, red pepper flake, and bouillon chicken flavor. Next time I will make with broth. Don't leave out the parm! It really makes it.
11/30/2014
Awesome
02/13/2016
Very creamy & tasty. Couldn't find polenta & just used corn meal. Followed recipe to a 'T' & the polenta was great.
02/09/2020
Fantastic!!! I had some amazing polenta at an Italian restaurant, and I've been on a quest to make it at home. I can't stand grits, so I was shocked that I loved polenta. It's so creamy, smooth and delicious! I made mine using the chicken broth, and it was perfect. I served braised beef short ribs over it, and wowza, just wonderful!! Thank you, Chef John! This and your "airline chicken" are a perfect pairing! Keep sharing with us!
04/15/2020
The video was the best instructional video on how to make polenta. I follow chef John's food wishes on YouTube. I've learned many new cooking techniques and he is very entertaining. This recipe makes perfect polenta every time!
03/03/2020
Love this version. I did something I have done with polenta over the years. I add three Bay leaves when I add the polenta. I cook through the recipe and pull them out when plating on the serving platter. You need to taste and smell to know why I do this. Once you go Bay you never go back. Enjoy
03/20/2016
Great dish. Substitute Romano for Parmesan and it's perfect.
10/28/2014
Try topping the polenta with stew.....delicious.
05/14/2020
This is a good basic recipe, but I like it creamier, so I use 3-1/2 cups of low sodium, no chicken broth and I add 1/2 cup of heavy cream or half and half at the end. When I serve it with broccoli florets on top, I also add 1/2 cup of shredded cheddar cheese, 1/4 cup of shredded mozzarella cheese and a teaspoon each of onion and garlic powder to give it a little more flavor as a compliment to the broccoli.
02/14/2020
My family can't get enough of this! Every time I tell them I'm making it, suddenly their friends start showing up just in time for dinner, lol! I've tried other recipes and they just don't cut it. Thank you!
04/10/2020
The best polenta EVER! Yes, we are vegetarians. I have been eating polenta all my life. We moved over to the vegetarian lifestyle about 2 years. Mostly I don't miss the meat. But this polenta just brought my childhood back to me and I wanted meat with gravy to top this off. I settled for a chickpea ragout, but the polenta was the star of this dish.
02/27/2020
Simple to make. Tastes great and good for you when made with good ingredients. This was my first time making Polenta. I can think of dozens of recipes where this will be the ideal side dish.
10/25/2015
I make this about once a month. My 10 year olds love the creamy texture. Sometimes I substitute grated Parmesan Cheese which requires a little more salt to be added to the ingredient list.
01/18/2019
Italians eat polenta as a savory dish, but, you can also use it for traditional, American "corn meal mush" and serve it as a sweet breakfast food, similar to cream of wheat. It is also often cooled in a loaf pan, cut into slices and fried, then, served with syrup. Delicious both ways!
12/19/2014
This was very tasty and velvety! I used chicken broth instead of the water and it gave it a rich taste. Will make it again!
07/20/2020
It came out delicious! I used chicken broth instead of just water. I added a dash of half & half and added no salt. This was my first time making polenta and I will now add it to one of my favorite side dishes list.
02/05/2020
Loved it! My wife, who is not a fan of polenta, cleaned her plate, too. So, I guess we did something right. Since I bought plenty, will be making again.
12/17/2014
Very easy! I wanted more liquid consistency so I added some chicken stock until it was just what I wanted. Also, run short of cheese so I sprinkled in a little shredded cheddar. Very tasty! My skeptical boyfriend loved it. Easy enough to make on a weeknight!
05/20/2019
Super happy with this basic recipe. I have always struggled in getting the right consistency when it comes to polenta but this was spot on.
11/03/2015
Not your every day rice and potato's! Great flavor and texture with roasted or grilled meat. Be sure to taste. The butter, cheese, salt and pepper at the end are very important and not to be missed. Depending on the corn meal you may have to make seasoning adjustments.
03/01/2015
We used parmesan cheese and it still turned out great. Creamy and yummy.
05/12/2020
Such an easy and delicious recipe, I'm so mad I haven't made this before. Decided to make this for our at-home anniversary, and paired it with a lamb chop. It was delicious! Perfectly creamy texture and I didn't feel too bad since I only added 2 tbs of butter to the whole thing. Highly recommended recipe!!
05/28/2020
This recipe is perfection! The only adjustment I made was to shorten the cooking time, as my polenta was done by 20 minutes. Served with garlicky pork tenderloin and mushrooms for a fantastic winter dinner.
04/10/2020
1:4 ratio works perfect! Delicious with delicate vegetable flavors like asparagus, artichokes or peas.
05/17/2020
This is one of my favorite recipes. Being gluten intolerant I usually replace this for hot breakfast cereals.
07/11/2020
The Ingredients were very misleading for me. The first time I made it, it said polenta instead of cornmeal, so I made polenta with another recipe and then used that. I had no idea that the polenta ingredient was actually cornmeal so I added part of the already made polenta to the saucepan and started whisking. It wasn't until a few minutes later that I realized it meant cornmeal, not an already made polenta dish. it was too late for it and our main course was partially ruined. The remaining polenta was really good though, so I'm giving it a 4/5, although I would have given it a 3.5/5 if I could have. I think the creator of the recipe should change the ingredients to say cornmeal, not polenta.
03/02/2015
This is great! It is amazing with Chef John's Pork Al Latte.
06/14/2017
saw it was by chef john and i knew it would be a smashing success!!
03/26/2019
I loved this recipe exactly as it was printed. So good!
05/08/2017
Great instead of spaghetti for spaghetti and meatballs recipe
04/29/2018
This was SO good! Loved it but the boyfriend prefers rice so next time I'll half the recipe. Thanks again Chef John, excellent!
04/23/2017
This recipe was great and the video was extremely helpful. I used chicken broth instead of water and triple cheddar instead of the Italian cheeses. The only thing I would change is maybe do half broth / half water or try a lower sodium broth because the salt was... a bit much (and that's coming from someone who LOVES salt!) This is the perfect comfort food and gluten free to boot. I will probably be making this all week for myself.. LOL.
12/21/2019
My new favorite dish! I love the chef in this video..I could listen to him talk all day!
12/01/2016
Easy to follow perfect recipe for polenta. Served with a sausage and mushroom ragu. It was a big hit!
07/27/2018
This is so delicious, thank you
07/29/2019
Easy and delicious!
02/27/2017
Delicious! I added some hot paprika and powdered garlic. I also used white instant grits so it took 5 minutes to cook instead of 30.
12/20/2016
First time review here, this recipe was awesome! I did have water, and half milk. It turned out amazing :-) I also added a little more cheese and was happy with how cheesy it was. Next time, I plan to add a can of corn.
01/31/2019
The only thing I didn't use was the cheese. We didn't have any on hand. Trying to use what is in the house. To cold here to go out and only one vehicle that starts so can't go shopping for another day. Until it is warmer out... that means maybe above 0. Just wanted to say best polenta we've had in a long time! Thank you! No photo had to eat in a hurry!
02/23/2019
Very easy, tasty and not a lot of whisking required. Great recipe!
04/15/2018
Very easy to make and seasoned it according to my taste. I grew up on Southern style grits. The basic of cooking the Italian polenta wasn't that different. The only difference is that this was made with yellow cornmeal rather than hominy corn grits. Thank you for the recipe.
09/16/2020
This makes a delicious, creamy polenta, but I subtracted a star because it takes so long to cook! I would still recommend this recipe, though.
07/27/2020
I forgot the butter and ended up putting grated Parmesan on top, rather than mixing it in. Didn't matter. It was great. The 4 to 1 water to cornmeal ratio yielded great creaminess that persisted throughout the meal of pork loin and fennel reddish salad.
04/03/2016
By the Book, best ever!
10/26/2016
Never made polenta before, but can't wait to try it for a dinner party coming up. Can I double the recipe, or should I make this in batches, or ahead of time?? Thanks!
01/24/2016
Awesome recipe! Very flexible as well, I used my enameled cast iron pot so it cooked quite fast (20 min) Can't wait to start coming up w/more ways to make it my own. Thanks Chef John!, PattiD
02/29/2020
I used chicken broth instead of water, no added salt as the broth was already seasoned. It was the perfect accompaniment to my Porco com Kiabo (Pork and Okra, a Brazilian dish that is out of this world!)
11/05/2019
Very good! Creamy and smooth. I used 6 cups of water and 1.5 cups of polenta. Added sea salt and pepper as it sat and rested. To add some color and a bit of flavor, I added chopped scallions and chopped fresh parsley, as well. Served with shredded short rib.
08/16/2021
Done much sooner than 30 minutes…delish!!!
09/30/2021
less than 30 min cooking time on stove with polenta grind.
05/09/2022
I have never been a fan of polenta as I clearly haven't cooked it the right way and it always tasted gluggy and gritty. This is the best recipe and I am so truly converted now. It was so creamy and smooth. The butter and parmesan elevated the flavour (I also added a chicken stock cube to the water). Even tasted better as a leftover with tonight's dinner
02/11/2021
Outstanding. Don't change a thing, follow the instructions for perfect polenta.
03/06/2021
Made according to recipe, but added a handful (~1/2 cup) bacon bits which made it super yummy! Seemed to take longer than I expected to make, but was still really good! Unfortunately, the boys didn't like it.
01/21/2021
I made a half recipe. It is perfect, indeed.
07/09/2019
I always add 1 1/3 cups of milk as well!
01/06/2019
Perfection. Seriously rich and luscious. The texture was amazing. Adding the cheese makes all the difference in flavor. 10 out of 5 stars.
10/30/2017
Wow! this is so creamy and delicious.
11/03/2018
This was very easy to make! I bought organic corn meal and this turned out perfect! I would recommend making it with water. I made it with chicken broth and it was a little too salty.
08/19/2020
Loved it! And my kids did as well. We like to serve it with a meat sauce and parmigian cheese.
11/10/2018
Came out really good. I did have to add about another cup of water, half cup at a time. Really nice change from pasta or rice.
04/23/2018
I remember polenta being very bland. This was very tasty with the cheese added. Everyone loved it.
11/10/2018
Super easy. Easy whisk pour in at rolling boil. It is a 4-1 ratio. If you say it's bland then use 3-1, your choice of stock-cream. Or don't be scared to salt your water. You want it heavy drip thick or when it just stops sticking to the side of the pan when you stir it.
11/21/2018
Yummy!
09/16/2020
Excellent
06/09/2017
I have made this recipe a few times following it exactly. It is excellent, very creamy.
01/25/2017
Made it exactly and loved it so much!!!
07/12/2020
Came out nicely. I just used timing and a ratio. Should add fresh rosemary before the 30 min cook time. Set into a plate that can be broiled. Top with fontina. Broil. Drizzle with truffle oil. Polenta Tartufata. Serve aside eggs poached in tomato sauce. Eggs bordello. There are many ways to traditionally serve polenta.
08/31/2018
Delicious! Didn't change a thing and will definitely make it again!
01/26/2020
Never tried polenta before, came out great, good taste. Used jiffy corn muffin mix for the corn meal
10/21/2018
Delish. Did a couple things different from the recipe. Added A homemade meat sauce as topping, But it was this one indeed. Thanks!
02/05/2022
It was great. The only additional ingredients I used was just before the final step was to stir add a little garlic powder and grated Parmesan cheese.
07/03/2017
I am so happy I found this recipe!! i wanted to recreate the polenta and peperonata my dad used to make when I was younger. The instructions (and video) were easy to follow and I had fun making it. It just took some time , but all good food takes time. I will definitely be making this again, but next time with a little less cheese. It had a distinct cheese flavor and, while it tasted good, I would prefer it to taste more corn-y. Side note, I used yellow stone ground grits because it was all I could find at my local grocery stores unless I wanted tubed polenta.
09/13/2020
Left overnight in refrigerator to set, then lightly floured and fried. Used as bread for a spamwich.
03/24/2020
smooth, delicious and the perfect base for anything. Yum!
02/24/2022
Turned out great. Instead of salt I used a teaspoon of Vegeta (for those familiar with this European vegetable seasoning). If salt needed you can add some at the end. I served with sauce/meatballs on top. It was delicious!
08/14/2021
Easy to make and tasty, but it really stuck to the bottom of the pan.
05/04/2021
I used chicken broth, so reduced the salt to 1/2 tsp. It was perfect, easy, and delicious. Thank you, Chef John!
03/30/2021
I was planning to make (garlicky) Shrimp and Grits with a "side salad" for dinner tonight -- until I discovered that I didn't have any Grits (so like me, lol). And then that's when the Polenta (in "mush" form) lightbulb went off in my head. Enter AllRecipes.com and Chef John. Now I've been making Polenta for YEARS, but (silly, stupid me I guess)I had NEVER served it as an accompaniment to any kind of Seafood. I included all (except for the Parmegianno-Romano) of the recommended ingredients, but 'eye-balled" the amounts according to what I know to be my own and my family's preferences. Instead of the Parmegianno-Romano, I used a hefty amount of Kraft's shredded "Italian Cheese Blend" (we like things "gooey", but we like things that are "budget-friendly" even more). I served it UNDER (rather than as a "side to") this site's "My Special Shrimp Scampi Florentine". We are 4; I adjusted for 6 (for both recipes). Not even any of the Spinach was left once Dinner was done. This is an "even better than GREAT" Polenta recipe. I can't wait to make it again (and again and again and ...) to serve (rather than, for instance, pasta or rice) UNDER so many of my "standards".
02/01/2021
Great recipe. Easy to make.
01/19/2022
This is the perfect polenta. It is my go to recipe and is absolutely delicious. Thanks Chef John!
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Source: https://www.allrecipes.com/recipe/234933/how-to-make-perfect-polenta/
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