How to Make Fluffy Baked Polenta with Red Sauce

Bryan teaches Julia how to make the best Fluffy Baked Polenta with Red Sauce.

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[waywardpelican]

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.

[carolyndaughton]

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.

[fosterryanlac]

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.

[carolbenson]

I knew you guys would make it delicious and authentic 😅

[lorifalwell]

I love watching you all, you make it all look simple, wish I could be there with you!

[rong]

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!

[peetky]

4T butter . 2 garlic cloves. 7c water, 1.5 T salt, 0.5t black pepper, 1.5c cornmeal, 1/2c pecorino... onion pecorino, sauce, salt, garlic powder, tomato.

[LifterwiII]

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!!

[GypsyCurls]

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.

[giff]

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.

[robinfletcher]

this is a great tutorial, but you missed a learning opportunity. when asked why the "bricks" didn't dissolve into a melted mound, the chef should have explained why that happens.

[arieschick]

What's the amount of corn meal used to the amount of water you used.

[renepratt]

I add chunks of carrots to my red sauce instead of sugar

[marycallahan]

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,

[paulmureiko]

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.

[jaycw]

I recently added this to my menu.. funny item because the baking does virtually nothing. At 375 for 30 mins for a cold brick, its literally just heating it back up... no real baking happening so to speak.
I reccomend. Making them half as thick and giving them a hard sear on a non stick pan. This will heat them up and also provide you with a beautiful leapord print pattern which gives the illusion that it was baked.😊
Also... just a good chicken or veg stock and hit it with some freah lemon, tarragon and basil. Its a game changer.
This recipe is very very basic tbh.

[greglesniak]

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?

[davidv]

if you want to see the full recipe you need to sign up for a

[Linus]

Question; What happened to the onion halves in the Ramiro sauce recipe? Was it used just for flavoring, then removed?

[marieshanahan]

Does anyone know which jarred sauce the VFW uses for this recipe??