Podcasts about Polenta

Extralange Folge für die Osterferien! Katharina und Daniel haben Highlights aus Köln und Studio-Exclusives dabei. Spoiler: Nicht nur beim Bestseller herrscht Uneinigkeit! Und eine Buchvorstellung bekommt im Rückblick einen besonderen Plot-Twist. Mit Bestseller-Autorin Eva Lohmann entbrennt eine Diskussion über Frauenromane (darf man das wirklich sagen?), Anti-Age-Eingriffe und Feminismus. Also – da sollte wirklich für jeden was dabei sein! Alle Infos zum Podcast: https://ndr.de/eatreadsleep Mail gern an: eatreadsleep@ndr.de Alle Lesekreise: https://ndr.de/eatreadsleep-lesekreise Unseren Newsletter gibt es hier: https://ndr.de/eatreadsleep-newsletter Podcast-Tipp: 1001 Nacht https://www.deutschlandfunk.de/tausendundeinenacht Die Bücher der Folge: (00:05:05) Alberto Grandi: "Mythos Nationalgericht“. HarperCollins. Deutsch von Andrea Kunstmann. (Literarische Vorspeise) (00:09:01) Takis Würger: „Polina“. Diogenes (Bestseller-Challenge) (Diogenes (00:20::29) Cay Rademacher: „Nacht der Ruinen“. Dumont. (Tipp von Daniel und Katharina) (00:26:25) Martina Behm: “Hier draußen“. dtv. (Tipp von Daniel) (00:40:39) Eva Lohmann: „Wie du mich ansiehst. Eisele. (unser Gast) (01:06:18) A.S. Neill: „Die grüne Wolke“ (Rowohlt, nur noch antiquarisch) (01:14:28) Sarah Easter Collins: „So ist das nie passiert“. Heyne. Deutsch von Carola Fischer, Beate Brammertz, Ute Brammertz (Tipp von Katharina) Rezept für Polenta-Taler – das echte italienische Essen Zutaten 250 g Maisgrieß 2 TL Salz 80 g Parmesan 40g Butter Zubereitung Ein Liter Wasser mit Salz, einer Prise Muskatnuss und 1 Esslöffel Butter zum Kochen bringen. Die Polenta nach und nach unter ständigem Rühren hinzugeben. Immer rühren, damit es nicht klumpt. Dann die Masse bei geringer Temperatur einkochen, bis ein dicker Brei entstanden ist. Danach die Polenta vom Herd nehmen und zugedeckt für 15 Minuten quellen lassen. Den Teig danach 3 cm dick auf ein Backblech streichen und auskühlen lassen. Daraus kleine Taler ausstechen, mit Butterflocken belegen und mit geriebenem Parmesan bestreuen. Danach die Polenta-Taler 8-10 Minuten im Backofen grillen. eat.READ.sleep. ist der Bücherpodcast, der das Lesen feiert. Jan Ehlert, Daniel Kaiser und Katharina Mahrenholtz diskutieren über Bestseller, stellen aktuelle Romane vor und präsentieren die All Time Favorites der Community. Egal ob Krimis, Klassiker, Fantasy, Science Fiction, Kinder- und Jugendbücher, Urlaubsbücher, Gesellschafts- und Familienromane - hier hat jedes Buch seinen Platz. Und auch kulinarisch (literarische Vorspeise!) wird etwas geboten und beim Quiz am Ende können alle ihr Buch-Wissen testen und Fun Facts für den nächsten Smalltalk mitnehmen.

Send us a textEpisode 155Whipped Whiff of Cola…The boys dine on Pork Chops, Polenta and Fennel/Cabbage/Apple Slaw.Jimmy is a “Forever Forced Temperature Controlled Air” Guy, Johnny likes a Cool Breeze on Motorbike when it doesn't take a lot of effort and has Flag Updates, Friend of the Pod and Professional Fact Checker/Juggler Savant Jay Gilligan answers some burning questions about Mystere and RJ talks of Recidivism and T-Bones.Support the showhttps://2charactersandaclown.comhttps://www.buymeacoffee.com/2CandaC

Durante il programma "Buongiorno PNR", la Vicesindaco di Garbagna Carolina Torre ci parla delle iniziative previste durante il carnevale di domani 4 marzo in uno dei borghi più belli d'Italia.

La storia del mais e della polenta, le strampalate teorie mediche sulla diffusione della pellagra, il legame tra popcorn, cinema e forno a microonde: preparatevi ad una puntata piena di curiosità!See omnystudio.com/listener for privacy information.

Episode 285 B! (yeah... 'b'.. you'll hear why) The trio is back together and we are playing catchin' up! Join in as we share our concern for Drake, quickly recap the Superbowl, kitchen hacks, and Bim turned into the Grammys! Enjoy!

Von Rösti bis Raclette: Einige Schweizer Gerichte sind echte Exportschlager. Die Schweizer Küche kann aber mehr als nur Käse und Aromat. «Das kulinarische Erbe der Schweiz» von Paul Imhof zeigt, wie vielfältig die eidgenössische Esskultur wirklich ist und was alle Landesteile miteinander verbindet. Das kulinarische Erbe der Schweiz Wo verläuft der Röstigraben wirklich und wie viel Polenta steckt in unserer kulinarischen DNA? Jeder der vier Landesteile tickt anders und der Kantönligeist macht auch vor den Tellern nicht halt. Autor Paul Imhof hat mehr als 450 Schweizer Produkte und Gerichte untersucht und nach einem gemeinsamen Nenner geforscht. Sein Buch «Das kulinarische Erbe der Schweiz» ist nun erstmals in einer aktualisierten Gesamtausgabe erschienen. Die Kulturgeschichte der Schweizer Küche zeigt, dass es in der Schweizer Kulinarik viel mehr um gemeinsame Technik geht, etwa das Fermentieren und Haltbarmachen von Lebensmitteln, als um einen einheitlichen Geschmack. Was bedeutet Heimat, Sandra Knecht? Für die Schweizer Künstlerin Sandra Knecht bilden Geschmäcker und Gerüche ein Stück Heimat. Eine Heimat, die nicht immer einfach war. «Home is a foreign place» hat Sandra Knecht ihre Ausstellung genannt, in der sie sich aktuell in der Kulturstiftung Basel H. Geiger dem Thema widmet. Während zweier Jahre hat sie daran gearbeitet, ihre Heimat zu erforschen und ihr Gestalt oder besser Gestalten zu geben. Nahrung, Düfte, Klänge, Fotografien, Artefakte – all dieser künstlerischen Ausdrucksformen bedient sie sich dabei. Wie schmeckt die Schweiz, Rebecca Clopath? Wie schmeckt die Schweiz? Klar, manch einer denkt sofort an Rösti, Raclette, Fondue und Aromat. Sie aber kocht typisch schweizerisch und doch ganz anders: Rebecca Clopath. Die Bündnerin mit der markanten Frisur ist nach Erfolgen in der Schweizer Kochnationalmannschaft und in Spitzenrestaurants in ihren Heimatort Lohn zurückgekehrt, um in Einklang mit der Natur zu arbeiten – und um etwas Neues zu kreieren. Bei ihren Esswahrnehmungen bekommen die Gäste nicht nur exquisite Menüs direkt vom Feld auf den Teller serviert, sondern dazu ein kunstvoll gestaltetes, oft philosophisch umrahmtes kulinarisches Erlebnis.

FRANGO COM QUIABO E POLENTA Ingredientes 1 frango inteiro, picado em pedaços 1 dente de alho grande, espremido 1 cebola média, bem picadinha 1 tablete de caldo de galinha Cheiro-verde picado, a gosto Óleo/AZEITE Água Azeite de oliva extravirgem, a gosto Sal, a gosto Quiabo Cerca de 300 g de quiabo, cortado em pedaços médios (sem a cabeça) 1 cebola pequena, cortada em pedaços miudinhos Sal, a gosto Polenta 1 xícara de chá de fubá (dissolvida em um pouco de água fria) 1 colher de sopa de manteiga 600 ml de água Sal, a gosto Modo de preparo Frango: refogue os pedaços de frango com bastante óleo para que fiquem bem coradinhos. Elimine o excesso de óleo e refogue no que sobrou a cebola e o alho. Quando a cebola estiver quase escurecida, ponha água quente até cobrir o frango, o tablete de caldo de galinha e sal. Deixe ferver e prove. Quando estiver cozido e com um molho bem saboroso, desligue. Ponha bastante cheiro-verde picadinho por cima. Quiabo: lave o quiabo e seque-o bem com um pano.  Numa panela, refogue a cebola, o quiabo e o sal. Não mexa, porque cria baba. Ponha um pouquinho de água quente nas beiradas apenas e não mexa, apenas dê uma chacoalhada na panela, segurando pelo cabo. Assim que estiver cozido e verdinho, desligue. Polenta: numa panela, ponha a água com sal e deixe ferver. Então, jogue a xicara de fubá dissolvida em um pouco de água fria. Deixe cozinhar bem, mexendo sempre para nao grudar no fundo da panela. No final, ponha a manteiga. Sirva o frango com quiabo em uma travessa e a polenta em outra. #culináriafaladacomnaluzica #receitadefamília #receitasculinariasparaouvir #FRANGOCOMQUIABOEPOLENTA @Naluzica @naluzinhaniki.56

Step into the enchanting streets of Bergamo, Italy, with Travel Italia! Your ultimate audio guide to one of Italy's most underrated treasures. From the medieval charm of Città Alta to the vibrant energy of Città Bassa, we explore the history, culture, food, and hidden spots that make this city unforgettable. Whether you're planning a trip or just dreaming of la dolce vita, join us for expert tips, and insider recommendations that will bring Bergamo to life. Pack your bags (or just your earbuds) and get ready to fall in love with Bergamo, one episode at a time!Notes: Bergamo Regional Tourist office: https://www.visitbergamo.net/public/it/My top places to visit: Città Alta – Start with the Upper City, accessible via a scenic funicular ride. Stroll through cobblestone streets and visit landmarks like Piazza Vecchia, a picturesque square framed by Renaissance buildings, or take a leisurely stroll down its main street to enjoy the architecture and visit some unique shops and cafes.Basilica di Santa Maria Maggiore – This stunning church is a masterpiece of Romanesque and Baroque architecture, featuring intricate frescoes and a breathtaking interior.Museo delle Storie di Bergamo  - a museum dedicated to the history of Bergamo which also has a 12th-century clock tower you can climb (or take a lift up to) to enjoy one of the best views of the city. From the clock tower, you get a bird's eye view of the city, stunning views of the foothills, and a view of the plain all the way to Milan. Rocca di Bergamo – For panoramic views of the city and surrounding countryside, climb to the top of this historic 14th-century fortress.Accademia Carrara – Art lovers should head to this museum, home to works by Botticelli, Raphael, and Titian.Venetian Walls – Walk along these historic fortifications for incredible views and a dose of history.Archeological museum Local foods to try: Casoncelli alla Bergamasca – A local pasta dish filled with breadcrumbs, cheese, meat, and herbs, served with a buttery sage sauce.Polenta e Osei – Polenta is a staple here, often served as a savory dish with meats or cheese. For a sweet treat, try Polenta e Osei, a dessert shaped like the classic dish but made with marzipan and chocolate.Taleggio Cheese – This creamy, aromatic cheese hails from the nearby Taleggio Valley. Perfect on bread or melted over polenta.Local Wines – Pair your meal with a glass of Valcalepio Rosso or Moscato di Scanzo, a sweet red wine unique to the region.Stracciatella Gelato: Invented in Bergamo, this creamy vanilla-based gelato with chocolate shavings is a must-try!

Der Besenwagen fährt durch das Allgäu. Es geht immer weiter südlich, bis wie die Grenze nach Österreich passieren und vor einem Haus in Lochau halten. Die Namensschilder am Hauseingang sind bekannt und wir klingeln bei Herzog. „Bonjour, qui est là?“ fragt die Gegensprechanlage. „Wir sind's, le voiture-balai!“ und die Tür geht auf. Der Juniorenweltmeister von 2022 geht als Neoprofi in sein zweites Jahr beim Team Red Bull-BORA-hansgrohe und gilt als eines der größten Talente im Radsport. Im hausinternen Duell um den goldenen Kochlöffel hat er bereits die Nase vorn und 2025 darf gerne auch der erste Profisieg auf dem Teller serviert werden.

At Bodymetrix, we like to keep nutrition simple and one of our favorite tools to use is MyPlate - a visual representation of the types and volume of food we should be putting on our plates. In this week's episode, I discuss the pros and cons of using this graphic tool, as well as practical tips to make the most of your plate to reach your health goals. This week's recipe is Tomato Pesto Pork Chops with Polenta and Green Beans. Schedule a visit today at www.bodymetrixhealth.com.

In dieser Weihnachtsausgabe hat Gastgeber Boris Rogosch den vielseitigen Autor, Kochbuch-Profi und Berufsgenießer Stevan Paul zu Gast. Gemeinsam sprechen sie über die Magie der Weihnachtszeit, kulinarische Highlights und spannende Trends, die das Jahr geprägt haben. Stevan erzählt von den ganz besonderen Momenten der Feiertage: vom gemeinsamen Singen mit der Großfamilie – ein bewegendes Ritual, das Kindern wie Erwachsenen gleichermaßen Gänsehaut beschert – bis hin zu seiner großen Leidenschaft für die Weihnachtsgans. Die Diskussion um die perfekte Zubereitung wird dabei nie langweilig: lieber klassisch süddeutsch mit opulenter Füllung oder norddeutsch puristisch? Für Stevan gehört die Gans zu den Festtagen einfach dazu, ebenso wie das genüssliche Entdecken neuer Rezepte, die das Jahr ausklingen lassen. Auch Boris steuert mit seinem "OmaLiebe Lunchclub" eine herzerwärmende Geschichte bei: Sein Pop-up-Projekt bringt Großmütter aus aller Welt in die Küche – von Senfeiern bis hin zu koreanischen Spezialitäten wie Kimchi. „Die Gäste lieben es, und die Omas auch“, sagt Boris über dieses einzigartige Konzept, das kulinarische Tradition sowie jung und alt auf charmante Weise an einen Tisch bringt. Weitere Genussmomente gibt es mit Stevans Glühwein-Tipp – weißer Glühwein bestehend aus Apfelsaft, Weisswein mit Mandarinen, Ingwer und allerlei Gewürz – bis hin zu seinen überraschenden kulinarischen Highlights des Jahres. Besonders schwärmt er von einem Campingplatz am Gardasee, wo er Süßwasserfisch auf Polenta in Sternequalität genießen konnte. Die beiden werfen außerdem einen Blick auf die Food-Trends des Jahres: von der Fokussierung auf klassische Aromen, hochwertige regionalen Zutaten und reduzierteren Tellern im Fine Dining bis hin zur aufblühenden baltischen Küche, die mit wilder Natur und faszinierenden Aromen begeistert. Ein weiteres Highlight: Die boomenden alkoholfreien Begleitungen in der Spitzengastronomie, die heute mit kreativer Raffinesse überzeugen. Natürlich kommen auch Stevan Pauls neuste Buchprojekte zur Sprache: Sein Kochbuch Green Street feiert die pflanzenbasierte Streetfood-Küche mit viel Umami und Geschmack, während "Die Kichererbsen des Señor Dolores" humorvolle Kurzgeschichten mit kulinarischem Twist bietet. Und für 2025 gibt es schon einen Ausblick: Stevans Sushi-Fibel wird tief in die Welt des japanischen Klassikers eintauchen – von Geschichte und Techniken bis zu spannenden Rezepten. Zum Abschluss verrät Stevan seinen Festtags-Gamechanger: konfierte Enten- oder Gänsekeulen. Sie sind einfach vorzubereiten, saftig und knusprig – perfekt für entspannte Feiertage. Diese Episode steckt voller Inspiration, Genussmomente und weihnachtlichem Zauber. Unbedingt bis zum Ende hören, denn dort wartet noch eine kleine Überraschung. Links zu dieser Episode: https://www.stevanpaul.de/ Die Kichererbsen der Senora Dolores: https://www.mairisch.de/programm/stevan-paul-die-kichererbsen-der-señora-dolores/ Green Street - Kochbuch: https://www.brandstaetterverlag.com/buch/green-street/ Mehr vom Foodtalker: https://www.foodtalker.de https://www.instagram.com/Foodtalker_podcast Werbung - Diese Episode wird unterstützt und präsentiert von: IDM Südtirol: Agrarprodukte Südtirol bedeutet echten Genuss und Nachhaltigkeit: Von Äpfeln über Wein bis zu Milchprodukten – alles wird mit Hingabe und im Einklang mit der Natur hergestellt: Qualität fürs Leben https://www.suedtirol.info/de Der Große Restaurant & Hotel Guide: Ein Guide für Gäste - Inspirationen für Menschen mit Stil und Geschmack: https://www.der-grosse-guide.de

Schmorgerichte sind für größere Weihnachtsessen praktisch, da sie sich gut vorbereiten lassen. Maronen, Rosenkohl und Polenta, die Ulla als Beilagen empfiehlt, können zudem ganz unkompliziert in ein vegetarisches Gericht verwandelt werden. Von Ulla Scholz.

Send us a textThis week we welcome CJ, the creator of A Well Read Tart book and recipe blog, and co-host of the Dark Side of the Word podcast. We talk books, recipe development, learning to cook, AND we make her go-to Paprika Shrimp & Gouda Polenta recipe. Have you ever been inspired to bake or cook while reading a book? CJ shares her creative thinking behind her blog - how she comes up with ideas for recipes that connect in some way to books she reads, and her process for recipe development. We asked CJ to share a recipe with us and she chose a shrimp and cheesy polenta dish. Erin took this one on, because she doesn't have a lot of experience cooking shrimp and she wanted to learn. CJ shares tips for buying and cooking shrimp, if you're also a newbie. And this polenta is cheesy, creamy and fantastic! We absolutely love it. It's a side dish that can be paired with almost anything you're serving.   A Well Read Tart is a blog CJ created to discuss books and the recipes she develops that are inspired by the books she reads. If you're into books and recipes, this is obviously for you! Her co-hosted podcast, Dark Side of the Word is a discussion on writing topics, and horror fiction. Both of these are a lot of fun, so please check them out! All the links are below.  Episode Links~~~~~ Shrimp & Polenta Recipe~ A Well Read Tart Food & Book Blog~ Dark Side of the Word Podcast~ Women Who Podcast Magazine~ Macarons Episode~ Corn Episode~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

We walk through what makes an excellent Eggs Benedict // Dive into creating a delicious Meatloaf // Explore how to bring out the best in Fall greens // Then, craft creamy fall Polenta // After all that cooking, Rachel Belle joins us to share her new book: Open Sesame // The Hot Stove Society Tasting Panel explores the world of Tahini // And of course, we’ll wrap up the show with Rub with Love Food for Thought Tasty Trivia!

Zu Halloween sind Kürbisgerichte gefragt. Besonders dann, wenn das Gemüse als knuspriger kleiner Reibekuchen daherkommt. Ulla vermischt die Kürbisstreifen mit Polenta und geriebenem Halloumi. Wer Kalorien sparen möchte, kann die Küchlein sogar im Backofen braten. Von Ulla Scholz.

Um papo divertido e às vezes sério com um humorista.  Caju, vulgo Rodrigo Signoretti esteve no podcast TOMEI GOSTO pra falar com Mário Alaska sobre a vida, o que gosta de comer e beber e muitas coisas.  O humorista tem vasta carreira conhecida no estado de Minas Gerais com passagens por Tv Alterosa, Teatro, Rádio 98FM Graffite, a dupla com Totonho e atualmente no programa Barba Cabelo e Bigode da FM O TEMPO.  Pouca gente sabe algumas coisas que foram ditas sobre Caju aqui, por exemplo: ele é apaixonado por lavar roupa. Caju também brincou com tudo que foi possível no podcast, desde o momento do café até todo o resto do papo.  Angu a Baiana x Polenta Caju explicou que há uma diferença entre Angú a Baiana e Polenta. Mário não sabia, será que você sabe explicar isso direitinho?  Apoio Seleta Nosso podcast tem patrocínio da Cachaça Seleta, de Salinas MG pro mundo! Há 40 anos respeitando a tradição, inovando com processo tecnológico e produzindo a autêntica cachaça mineira de alambique.  Use o cupom TOMEIGOSTO para 10% de desconto na lojaseleta.com.br  Siga @cachacaseleta pra ficar por dentro das novidades da cachaça! Produto destinado a maiores de 18 anos.  Mário Alaska veste Camisologia Siga a @camisologia e entre no site camisologia.com.br para conferir looks e o nosso boné. Use o cupom TOMEIGOSTO para desconto em toda loja.  Siga nosso entrevistado no instagram @cajuero

David Leite shares his best recipes for Apple Pie; because everyone loves Pie! We're dishing on how to make the best crusts, to pre-bake or not to pre-bake and everything delicious you can add. Plus, Mixologist Chris Vola has 365 cocktails to “Cheers To Today” and I'm talking warming, rustic Polenta and my new favorite chock-full-of-stuff cookie.

Hon valde Hasse & Tage framför Hollywood och gjorde succé som popsångerska redan som 15-åring - trots att mamma hade sagt åt henne att inte göra sig märkvärdig. Bokaktuella Grynet har stått på scenen i närmare 70 år och kanske är hennes stora drivkraft nyfikenhet. Lyssna på alla avsnitt i Sveriges Radio Play.

It's Hing's 1 year wedding anniversary and there's been a present fiasco. Plus, we chat about the Logies and commercial television for about 25 minutes.

Der Corner war live und direkt am Polenta Jam mit niemandem geringeren als das Rapurgestein Bandit als Gast. Es wurde 2h lang getalked und gesippt. Nicht verpassen, Legendo Folge!!

Desde 2014, minha convidada, Ana Paula, conta relatos em seu canal, o AssombradO, ao lado de seu marido Matheus e veio lá de São José do Rio Preto, para participar deste episódio histórico do LendaCast.

In den USA und Kanada ist Creamed Corn ein Standard-Gericht. Es ist eine Art Polenta aus frischem Mais. Der Mais wird aber nicht in Wasser, sondern in seinem eigenen Saft gekocht. Das Resultat ist ein süssliches, cremiges Püree. SRF-Foodexpertin Esther Kern erzählt, wie man das zubereitet und mit welchen Küchenutensilien man die Körner vom Kolben abraspeln kann. Sie selber hat sich von einer Freundin einen Corn Creamer aus Kanada mitbringen lassen. Man kann sich aber auch mit einer Röstiraffel behelfen.

Gardenias and jasmine are in full bloom in Charleston, so a dinner to invite friends to walk my garden is absolutely a must. In the evening, the aroma is totally intoxicating. I am setting up drinks outside; sitting in the garden is still balmy and pleasant. Then, we move inside for dinner. Continuing my all-white table setting theme, I adorn the table with a few gardenias and fern leaves. Jasmine is too fragrant and will interfere with the flavor of the food. But gardenias are delicate, charming, and so beautiful; just a few are all that are needed to create an impact. For the table setting, I've chosen scalloped plates with my initials, sterling silverware, and etched crystal glasses. As a whimsical touch, I've included a set of napkins I had made in Madrid featuring bullfighters. It's all about creating a fun and unique atmosphere, and these napkins never fail to make me smile. The small cups are the bread plates, and, as always, I am using ivory candles to light the table. For the hors d'oeuvres, I've selected a variety of delicious bites: Trout caviar with Fritos (yes, you read that right), sour cream, and baby potatoes (for those who didn't want to sin with Fritos), as well as some spicy nuts and seasoned olives. The main course is my version of shrimp and grits. It is my version because the shrimp has both bacon and Cajun sausage for extra flavor, and the grits are actually Gnocchi a la Romana, made with the same ingredients that grits contain, just served differently, but still totally creamy and cheesy. Polenta is made with yellow corn and grits with white cornmeal, so, in essence, the same thing. I love it! I love to serve a green salad with cheese as the second course, as it elongates the dinner party and gives friends more time to chit-chat. Toasted baguettes, grapes and various jams and marmalades add sweetness to the cheese course. For dessert, roasted plums with maple syrup served with store-bought Portuguese Creme Tartes end the dinner. Here is the proper recipe for Gnocchi a la Romana. But in a pinch, you can always use those prepared polenta logs. I slice them about 1/2 inch thick, arrange them on an oven-to-table dish, drizzle them with 1/4 cup of heavy cream, and sprinkle parmesan cheese on top. Then, bake in a 350-degree oven until golden brown on top, about 30 minutes. Gnocchi a la Romana Serves 6 This is one of my beloved childhood comfort foods. It has a wonderful rib-sticking quality. Work the semolina until it separates from the pan so it is cooked through, then spread it quickly on a cookie sheet. I cut the dough using a 3-inch round cutter but it is also fun to use holiday- themed cutters when the occasion calls for it. If you prefer polenta, by all means substitute it for the semolina. The best part of making this dish? The leftovers (if there are any!) are divine the next day, reheated and served with a mixed green salad.4 cups whole milk4 cups water3 cups quick-cooking semolina flourPinch of saltPinch of nutmegFresh ground black pepper2 cups Parmesan cheese, grated3 egg yolks3 tablespoons butter plus more for the baking dishIn a medium stockpot, combine the milk with 4 cups of water and bring to a gentle boil over high heat. Add the semolina, salt, nutmeg and black pepper and cook for 3 to 4 minutes until the semolina has absorbed the milk and it becomes thick enough for a wooden spoon to stand up in. Reduce the heat to medium-low and stir vigorously using a wooden spoon until the semolina releases easily from the sides of the pot. Add 1 cup of the Parmesan and the egg yolks and stir until well combined. Remove from the heat and, using a spatula, spread on a cold surface such as marble or a cookie sheet to an even thickness of about 1/2 inch. Let cool completely.Preheat the oven to 400 °F. Butter a 4-quart oven-to-table dish. Cut the dough into medallions using a cookie cutter or a glass and place them in the buttered dish, overlapping them slightly like scalloped potatoes. Sprinkle with the remaining grated cheese and dot with butter. Bake for 20 minutes or until the tops become crispy and golden. Let rest a few minutes; serve very hot.From the Archives Thank you for subscribing. Leave a comment or share this episode.

PRE-ORDER MY NEW BOOK SWEET INDULGENCE!!! To get a copy SIGNED by me: https://www.aseatatthetablebooks.org/item/ZoZQdz5_9KnlUqAhQqoR3A You can also get your copies here but I won't be able to sign them: https://www.amazon.com/Chef-AJs-Sweet-Indulgence-Guilt-Free/dp/1570674248 or https://www.barnesandnoble.com/w/book/1144514092?ean=9781570674242 Save Your Receipt! We will be offering bonuses for pre-orders ASAP. GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. "Party, Party Party, Our New Book Is Out!" Get the new book here: https://www.amazon.com/dp/B0CZW2RZTF?linkCode=ssc&tag=onamzchefajsh-20&creativeASIN=B0CZW2RZTF&asc_item-id=amzn1.ideas.1GNPDCAG4A86S&ref_=aip_sf_list_spv_ofs_mixed_d_asin For the Ten Top Secret Bonus Recipes, email your receipt after purchase to: LYHLBonus@yahoo.,com Join Gustavo and his mother Raquel live, to see them make two recipes from the book "Live Your Healthiest Life!" that Shayda Soleymani and Gustavo Tolosa wrote and it is already out on Amazon. Get your copy of the book at https://a.co/d/2mCZ4aI and get your Bonus PDF with "Shayda's & Gustavo's Secret Persian and Arnetine Recipes". Email your proof of purchase by July 1st, 2024 to LYHLbonus@yahoo.com. Gustavo Tolosa, DMA, is a music professor and an international concert pianist, having performed all over the United States, Europe, Asia and South America. His Doctorate of Musical Arts is from the Eastman School of Music, University of Rochester, New York. Besides music, Dr. Tolosa's passion is to teach the health benefits of a whole-food, plant-based diet, SOS-free (salt, oil, sugar free). He is certified in The Starch Solution by the McDougall Health & Medical Center. He has had the pleasure of working with and interviewing most plant-based doctors and chefs in the last 10 years. He is a regular guest on Chef AJ's YouTube channel show and has created his own "7-Day Detox & ReSET Program" which is an online program that meets live 3 times per day for a whole week. Dr. Tolosa's website: https://plantemus.com/en/webinars/live-workshops/ Dr. Tolosa's YouTube channel: https://www.youtube.com/c/DrGustavoTolosa Dr. Tolosa's Facebook page: https://www.facebook.com/doctorstarch Instagram under "Plantemus" Music website: https://gustavotolosa.com/en/home/

durée : 00:54:27 - On va déguster - par : François-Régis Gaudry - Plein feux sur la polenta et autres farines et semoules de maïs. - réalisé par : Lauranne THOMAS

Rump Beef Ragu with Soft Polenta

Today's recipe is How To Make Grits.Here are the links to some of the items I talked about in this episode: #adROTD Weekend EditionOven PolentaHeavy Sauce PanMeasuring CupMeasuring SpoonsDry Measuring CupsCOOKtheSTORY.com/ROTDAll New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo 

Chef AJ demonstrates how to create a savory polenta bake using freshly made marinara sauce, a blend of aromatic herbs, and a unique faux parmesan topping made of oats. By emphasizing the ease of the process and highlighting the value of homemade dishes over restaurant options, she offers a healthful alternative that is both affordable and delectable. Her focus on preparation, practice, and the beauty of batch cooking shines through as she shares her culinary expertise. #PolentaBake #HealthyCooking #ChefAJTips

For a delicious dish that balances the richness of grilled lamb with the bright and fruity sweetness of watermelon molasses, try these grilled lamb chops with watermelon molasses, watermelon sofrito, and polenta. Your guests will love the combination of savory and smoky lamb with sweet and fruity watermelon glaze, spiced watermelon sofrito, and creamy polenta. Chef de Cuisine and Culinary Manager at the Bruschetteria Food Truck for Clif Family Wines in St. Helena, CA, Magnus Young shows us how to make this stunning entree. Get the Grilled Lamb Chops recipe here!  

Chef Jeroen is verliefd. Op Italopop, het nieuwe Italiaanse boek van Vanja van der Leeden. En zoals je verwacht van Vanja trekt ze zich niets aan van de conventies, maar is het toch herkenbaar Italiaans. Andiamo!Het menu van deze weekParmezaanpolenta met cavolo nero, ei en crispy chili oilCalamarata met pittige crème van tonijn en sinaasappelPizza met pittige andijvie en taleggioKookboekItalopopEen productie van Wat Schaft de Podcast. Muziek van Mell & Vintage Future. Adverteren? adverteren@watschaftdepodcast.nlZie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

Chef AJ demonstrates the ease and versatility of preparing a delicious Artichoke Polenta Pizza Bake, emphasizing the benefits of using homemade marinara sauce and roasted garlic basil pesto. She showcases techniques for roasting garlic efficiently and highlights the significance of maximizing vegetable intake in our meals. The session delves into the innovative use of cauliflower to achieve a creamy texture in recipes and offers tips on selecting suitable toppings. Chef AJ's approach stresses simplicity, health benefits, and the joys of creating tasty, vegetable-rich dishes. #HealthyEating #VegetableFirst #SimplifiedCooking

Een pannetje polenta wordt gauw een aangekoekte smurrie met klonten. In haar spreekbeurt legt Yvette uit hoe je die bubbelende lava smeuïg houdt. Wanneer roer je de kruiden en boter door je maïspap? En wat maak je van de liters polenta die je altijd overhoudt? Je hoort het in Etenstijd!Onze sponsor:De chocolatemakers: Ga naar de chocolatemakers.nl en krijg 10% korting met de code 'ETENSTIJD10'Tips:Polenta citroencake van YvetteVanille polenta met gegrilde groenten van YvetteGriesmeel met tuinbonen, venkel en Hollandse garnalen van Yvette❤️ Insta: Etenstijd!Wil je adverteren in deze podcast? Stuur een mailtje naar: Adverteerders (direct): adverteren@meervandit.nl(Media)bureaus: pien@meervandit.nlProductie: Meer van dit Hosted on Acast. See acast.com/privacy for more information.

O podcast Nossa Economia desta semana recebe Paulo Geremia, fundador da Di Paolo. O convidado fala sobre o projeto de expansão da rede de galeterias por todo o Brasil e os diferentes modelos de restaurantes oferecidos pela marca, além da ampliação da fabricação de produtos frescos e congelados. Ouça para saber mais sobre o assunto.

Erin is cooking with corn on Three Kitchens Podcast this week! She grew a pretty decent little crop of corn in her backyard garden and wanted to explore different ways to cook with it. If you love corn flavour like we do, you'll love these recipes. First up, we've got fried corn polenta. Polenta is a northern Italian dish made of yellow cornmeal. It's soft and creamy when it's freshly cooked, with a texture similar to porridge. When it cools, it becomes firm enough to be easily sliced with a knife. When you've sliced up these beautiful little polenta cakes, you can fry them so they're crispy on the outside and soft on the inside. But don't stop there! Do like Erin says and mix up a quick red pepper relish to serve with your fried polenta. You won't be sorry. In fact, you'll want to eat this delicious condiment on everything. Second, she made us a mochi cake. Mochi is a Japanese dessert made of sweet glutinous rice flour. Mochi can be flavoured and coloured in a million different ways. Obviously, Erin made corn mochi. It was sweet and chewy and we couldn't stop eating it. This is absolutely corn flavour at it's best and freshest. If you love corn, you'll love this.The fun doesn't end here! Chatting about these corn recipes brought to mind all sorts of other things we've made for past episodes - check out the links below! Episode Links~~~~~ Fried Corn Polenta Recipe~ Red Pepper Relish Recipe~ Corn Mochi Cake Recipe~ Chinese New Year Cake Episode~ Three Kitchens featured on a Mess Hall Podcast~ Handmade Mayonnaise Episode~ Macarons Episode~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Or join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastDrop us a comment or give us a like - we'd love to hear from you!

¿Quién se chamuyó a Flor en la Polenta?, hablamos de las cosas que nos deprimen como la navidad. Hablamos con una periodista desde Israel y terminamos con una columna de Dislexia.

Na 23ª edição da quinta temporada do podcast Na Ponta dos Dedos, Rafael Lopes e Luciano Burti recebem Rafael Suzuki, piloto da Pole Motorsport, um dos maiores pontuadores da etapa de Goiânia da Stock Car, e Joselmo Barcik, o Polenta, chefe da equipe Pole Motorsport, dobradinha na corrida 600 da categoria com Átila Abreu e Suzuki, para falar sobre a etapa no anel externo de Goiânia. Além disso, tudo sobre os GPs da Holanda e da Itália de Fórmula 1.

Bastano pochi ingredienti e olio di gomito per preparare una fragrante focaccia di polenta.

GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instapot-download ------------------------------------------------------------------------------------ MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S ----------------------------------------------------------------------------------- Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. Local Spicery will be introducing their latest creation – Bacon Seasoning! A subtly-blended mixture consisting of Porcini Mushroom, tomato, Carrots, Onion, Garlic and seasonings that provides the smoky, meaty, pleasurable flavor of bacon. Nick Davoren will share his recipe for Mushroom Bourguignon on Polenta, but this time with Lardons made from tofu and Bacon seasoning to deliver the full, authentic flavor from the French countryside. Recipes can be found here: https://www.localspicery.com/blog/ Use Chef AJ's portal to our website www.localspicery.com/chefaj or mention her under order comments to qualify for two free small samples of SOS-free spice blends.

This comforting porridge can be many things: soft or firm, simple or dressy, corn-based or otherwise. Anney and Lauren dig into the science and history of polenta.See omnystudio.com/listener for privacy information.

GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instapot-download ------------------------------------------------------------------------------------ MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S ----------------------------------------------------------------------------------- Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. We're here with Dillon and Reebs of Well Your World. They are making three delicious plant based and SOS-free MARINARA MADNESS recipes include: Baked Mostaccioli, Creamy Spaghetti & Starchballs, and Polenta Surprise! Recipes: Baked Mostaccioli Creamy Spaghetti & Starch Balls Polenta Surprise Click here to get the recipes! https://bit.ly/WYWandChefAJ4 Dillon and Reebs have a YouTube Channel where they create easy, healthy, plant-based recipes without any salt, oil, or sugar, and their products follow suit! They offer a robust lineup of healthy products such as sauces, salad dressings, dry mixes, spices, and even a banana pancake mix that will help you get in and out of the kitchen without sacrificing flavor or health. Created from all whole food plant-based ingredients without any added preservatives, chemicals, or other garbage, Well Your World products are among the healthiest on the entire planet! And now they have cookbooks for sale too! Purchase Well Your World Products: https://wellyourworld.com/?aff=8 Subscribe to the Well Your World channel! https://www.youtube.com/@WellYourWorld Reebs and Dillon also host a live cooking show membership called WELL YOUR WEEKEND. They go live twice a month on Fridays. Click this link to join now! https://wellyourworld.com/cookingshow Our next two LIVE COOKING SHOWS: Caribbean Flavors - Friday April, 28 12PM PDT Pasta Palooza - Friday May 12, 12PM PDT As a member of WELL YOUR WEEKEND, you get: -2 LIVE episodes per month with the whole community! -Brand new plant-based, oil-free recipes every show -Access to 115+ replay videos and 400+ recipe downloads -10% discount on all WYW products in our store (including cookbooks) Join Dillon and Reebs in the Well Your World Community Facebook group: https://www.facebook.com/groups/wellyourworld

New York City most beloved bartender shares his 7th published cocktail prose piece and it is something to celebrate. Cheers To Today has 365 cocktail recipes because every day is a holiday…and Chris Vola sits down to dish all about it. Also, our resident guru of deliciousness David Leite of Leites Culinaria is dishing on Brilliant Braises. Braising make a culinary hero out of every cook and he has insightful inspiration. Plus I am sharing a Polenta tutorial and a totally addictive Peanut Butter Banana Oatmeal Cookie.

New Year Duck with Lentils and Polenta

Im vergangenen Jahr musste es leider ausfallen. Dieses Jahr gibt es römischen Caesar-Salat, italienische Kürbissuppe, Lammschulter mit Polenta und zum Abschluss Darjeeling-Mousse mit Orangen und Nougat. Unser Genussexperte nennt es "Italienischen Winter". Von Helmut Gote ;Carolin Courts.

In this episode, I cook pot roast and polenta. Recently, I've been spending a lot of time in the kitchen, laying low and taking care of my self.

Josh and Dad do big red wines.  Dad does the 2018 Arrowood Sonoma Estates Cabernet Sauvignon.  For his pairings he brings Eggplant Parmesan, meat balls and beef pot pie.  Josh brings the 2018 Pagani Ranch Zinfandel.  For his pairings he brings Asian dumplings, Brazed Short ribs on top of Polenta and, a taco soup.Help! Josh's cocktail from last week needs a name!  It's up to you, the listeners to name this cocktail.  Cheers!

In this episode, the guys take on the ever-wonderful beef short ribs. This dish exceeded our expectations for sure and combined with Bacons creamy polenta it was a smash. Give it a listen as we dive into the beef supreme dish.

The PATHPod Gals head to Pittsburgh, PA on their latest journey to meet up with Laura Ali, Registered Dietitian and author of the Mind Diet For Two. They jump right into the MIND diet, or the Mediterranean-DASH Intervention for Neurodegenerative Delay diet. Although it is a mouthful, Laura was able to break it down very easily and concisely, explaining how following this type of eating plan even just moderately can result in a 35% reduction in Alzheimers disease risk. They swooned over the recipes, honing in on the Grilled Pork Chops with Blueberry Barbeque Sauce, Shakshuka and Poached Cod with Tomatoes and Beans over Polenta. Laura shared her greatest wishes for the consumers she works with when it comes to cooking – to make it low stakes and to decrease fear. Her perspective is driven home after hearing her personal Positive Approach To Health! Give this a listen and share far and wide because this way of eating can impact EVERYONE – whether you are 25 or 65! Check out Laura's website for her blog and recipes. Follow her on Instagram @lauraali_rd for kitchen tip and inspo!

Guido da Montefeltro is trapped in a tongue of fire in the eighth of the malebolge (evil pouches) that make up the eighth circle of hell, the landscape of fraud. But rather than bemoan his fate, he wants to know the fate of his beloved Romagna, where he was a mercenary for years. Join me, Mark Scarbrough, as we look over this elliptical and opaque passage, which is the pilgrim's response to Guido's question of whether his home is at war or peace these days. Here are the segments of this episode of WALKING WITH DANTE: [02:57] My English translation of the passage: Inferno, Canto XXVII, lines 31 - 57. If you''d like to read along or drop a comment, please do so on my website, markscarbrough.com. [05:16] The pilgrim's eager desire is still intact toward the figures in the eighth evil pouch of fraud. [06:32] Two nice details in the opening tercet (or three-line stanza). [09:08] The big word for this passage: "tyrants." [11:03] Rationales for the opaque and elliptical complications in Dante the pilgrim's response. [14:34] The fate of seven cities in Romagna. The peace in 1) Ravenna and 2) Cervia, thanks to the Polenta family. [17:06] The bloodbath at 3) Forlí (and the victory for Guido da Montefeltro) in the late 1200s. [18:48] The defeat of the Ghibellines in 4) Rimini in the late 1200s. [21:58] The fates of 5) Faenza and 6) Imola in 1300. [24:23] The uneasy freedom in 7) Cesena in 1300. [25:46] Something intriguing: Dante is careful to give this history lesson as of 1300, the date of the action (but not the writing) of the poem. [28:08] After all this bloody political history, Dante appeals to Guido's personal vanity. [30:11] Reading the passage once again, all the way back to the start of Canto XXVII.

Nigella Lawson does not believe in guilty pleasures–instead, she believes in pleasure without guilt. This week, she reveals her food philosophy and shares the sublime art of eating chocolate in bed. Plus, we get a barbecue lesson from whole hog pitmaster Rodney Scott, Dan Pashman orders takeout through the mail, and we whip up Venetian polenta with shrimp and tomatoes. (Originally aired May 28, 2021.)Get the recipe for Polenta with Shrimp and Tomatoes.Listen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify See acast.com/privacy for privacy and opt-out information.

We go to the north of Italy for the 4th and last episode in our series on the cusine of the regions of Italy! Learn about the history (and preparation) of some famous Italian dishes in the north, and find out how to eat bread like an Italian! Support this podcast today at Patreon.com/ColleenPatrickGoudreau