How to Make Baked Pumpkin Polenta - Food Wishes
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Date: 2024-10-08
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Comments and reviews: 20
SandraLily2
The reason for grating the cheese yourself is because with pre-shredded cheese, there are additives to keep it from from clumping. The cheese does not melt well and is grainy. Especially so for homemade macaroni and cheese. It's a little extra work but makes a huge difference.
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The reason for grating the cheese yourself is because with pre-shredded cheese, there are additives to keep it from from clumping. The cheese does not melt well and is grainy. Especially so for homemade macaroni and cheese. It's a little extra work but makes a huge difference.
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foodwishes
For me. this is a Solar Eclipse of the Shining Sun that is Chef John. i HATE Polenta, and Pumpkin Compounds It.
Waiting for the Cosmos to move, and get everything back in proper orbit. Making his Porchetta, just in case this is the End of Times. its that GREAT!
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For me. this is a Solar Eclipse of the Shining Sun that is Chef John. i HATE Polenta, and Pumpkin Compounds It.
Waiting for the Cosmos to move, and get everything back in proper orbit. Making his Porchetta, just in case this is the End of Times. its that GREAT!
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jvallas
I appreciate your link to the Allrecipes version of the recipe. Your personal website is always informative (& very much in your voice, but this full recipe is really helpful & eliminates the need for me to do a search on the Allrecipes site. Thanks!
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I appreciate your link to the Allrecipes version of the recipe. Your personal website is always informative (& very much in your voice, but this full recipe is really helpful & eliminates the need for me to do a search on the Allrecipes site. Thanks!
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augustoch. 7341
If you make solid polenta like that you can also cut it into narrow rectangles or small cubes and deep fry it. It makes an exquisite french fries alternative. Very crunch on the outside and creamy inside.
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If you make solid polenta like that you can also cut it into narrow rectangles or small cubes and deep fry it. It makes an exquisite french fries alternative. Very crunch on the outside and creamy inside.
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matthewtoohey4103
I always await the you are after all the ____ of your ____ - and you outdid yourself here with you are after all the lord of how to garnish your baked cornmeal with gourd, Chef John. 10/10, no notes.
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I always await the you are after all the ____ of your ____ - and you outdid yourself here with you are after all the lord of how to garnish your baked cornmeal with gourd, Chef John. 10/10, no notes.
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karmagirl314
Is there a difference between what's sold as polenta in the store and finely ground cornmeal Asking because I desperately want to make this and I already have a package of dry/uncooked polenta at home.
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Is there a difference between what's sold as polenta in the store and finely ground cornmeal Asking because I desperately want to make this and I already have a package of dry/uncooked polenta at home.
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foodwishes
Candied sage leaves are one of the most magnificent little gourmet garnishes ever made. I discovered that in a very high level Italian restaurant called pomodoro out in California. Marvelous recipe!
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Candied sage leaves are one of the most magnificent little gourmet garnishes ever made. I discovered that in a very high level Italian restaurant called pomodoro out in California. Marvelous recipe!
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davidcarbone3385
Top 235 likes! : . have to make this recipe as soon as I get the cheese and sage leaves! Yum! Butter cubes. like throiwng dice! You are the magenta of your pumpkin polenta!
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Top 235 likes! : . have to make this recipe as soon as I get the cheese and sage leaves! Yum! Butter cubes. like throiwng dice! You are the magenta of your pumpkin polenta!
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tomsmith01SF
This sounds like it may taste terrible or amazing. But Chef John is my shepherd, I shall not want so. Five stars. Although I continue to ask. Where the heck is my Chef John podcast
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This sounds like it may taste terrible or amazing. But Chef John is my shepherd, I shall not want so. Five stars. Although I continue to ask. Where the heck is my Chef John podcast
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CaptainBeardsome
this sounds delicious!
using cookie cutters to portion out the cooled polenta would be a cute idea!
also, we didn't defile it with pumpkin spice had me laughing!
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this sounds delicious!
using cookie cutters to portion out the cooled polenta would be a cute idea!
also, we didn't defile it with pumpkin spice had me laughing!
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Gigimamapa5
This looks so good. Too bad I am on a low carb healthy lifestyle. I will try it when I’m on maintenance, 2 years from now. Don’t hold your breath.
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This looks so good. Too bad I am on a low carb healthy lifestyle. I will try it when I’m on maintenance, 2 years from now. Don’t hold your breath.
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joeidaho5938
ribbed for your visual pleasure is one of your better lines. lol. Very nice polenta. from the son of people from Friuli. where polenta is king. lol.
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ribbed for your visual pleasure is one of your better lines. lol. Very nice polenta. from the son of people from Friuli. where polenta is king. lol.
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amcconnell6730
I've also seen the polenta cakes placed on an oiled grill to give some lovely grill marks (and a bit of toasted smokiness) across the cakes. :)
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I've also seen the polenta cakes placed on an oiled grill to give some lovely grill marks (and a bit of toasted smokiness) across the cakes. :)
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billdickhaus
I cheered when I realized there was no pumpkin pie spice or even one part of it. I am going to try this one, along with the Short Ribs Pizzaiola
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I cheered when I realized there was no pumpkin pie spice or even one part of it. I am going to try this one, along with the Short Ribs Pizzaiola
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tinygriffy
I somehow feel the urge to insert a chocolate bar into these before baking. maybe ditch the cheese and add some vanilla cream afterwards instead.
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I somehow feel the urge to insert a chocolate bar into these before baking. maybe ditch the cheese and add some vanilla cream afterwards instead.
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Hathathorne
Dam food wishes still going, a rock in my volatile life. When I'm 60. Chef John will still be cookin. I just wonder when you run out of recipes.
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Dam food wishes still going, a rock in my volatile life. When I'm 60. Chef John will still be cookin. I just wonder when you run out of recipes.
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dracofangxxx
love this! i have some canned sweet potato, pumpkin, and squash that i've run out of ideas for. definitely will be giving this a try: o )
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love this! i have some canned sweet potato, pumpkin, and squash that i've run out of ideas for. definitely will be giving this a try: o )
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BadFluffy
For countries where canned pumpkin puree does not exist (so basically anyone outside the US, how much cooked pumpkin would that be please
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For countries where canned pumpkin puree does not exist (so basically anyone outside the US, how much cooked pumpkin would that be please
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SS4Xani
I did manage to get some Parm from Italy (actually shipped from Italy and not just purchased here in the States) just this afternoon. :D
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I did manage to get some Parm from Italy (actually shipped from Italy and not just purchased here in the States) just this afternoon. :D
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parthoroy9141
Ribbed for your visual pleasure a Trojan Horse of a joke, indeed
You are, after all, the Yenta of your Pumpkin Polenta
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Ribbed for your visual pleasure a Trojan Horse of a joke, indeed
You are, after all, the Yenta of your Pumpkin Polenta
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