welcome back guys today on the recipe of a part we're gonna do some polenta Flint is a great a great grain it's essentially smashed up corn I've got a I've got a package of it here easily available in the stores and very easy to cook so let's get to it hey guys welcome back so we're cooking some polenta here and what I've got in this pot is some chicken stock and water mixed together most recipes will tell you just to use water but I've added some chicken stock just because it has more flavor to it and it'll make the end product just that much tastier but feel free to use water and for the most part you can just follow the directions on the recipe on the on the recipe package you've got I'm making about three cups of polenta so here I've got it and once the water just starts boiling I'm actually gonna add I'm gonna add the butter most of the recipes will call for butter I've got two tablespoons here just give that a quick stir and it will melt very quickly it doesn't have to get all the way melted before you add before you start adding the polenta but here I'm just gonna start slowly kind of reining it in and I'm using a wire whisk here to stir as I go and that'll prevent I'll prevent lumps from forming in the polenta and so we're just gonna rain that in you don't have to be too careful with it the ratio is generally about four cups of liquid in this case chicken stock and water one cup of polenta sometimes you know that may be off a little bit depending on depending on the polenta itself or the humidity and environment you're you're in it's gonna be pre thin to start with but very quickly it's just gonna take a couple minutes for those grades of corn the polenta to start soaking up the soaking up the water and it's going to get very thick very quickly and then go ahead and cook it for the for the time that's outlined on your box we're gonna come back and check in on this in just a couple minutes okay the blintze has just been cooking now for a few minutes and you can see it's gotten very thick that's normal it's gonna take about 20 minutes to cook but then you know follow the directions on the package and because it is so thick it's it's got a chance of burning so you want to turn the heat down essentially as low as it can go and then probably come back and stir it every 2 or 3 minutes you want to cook it covered so that the so that the polenta steams in there and cooks thoroughly through and at the end of the 20 minutes or so we're gonna have a nice soft polenta that's a great starch for a lot of dishes we'll check back then hey guys so welcome back we've been cooking our polenta for about 25 minutes now if if at any time during that or remember you're checking at every couple minutes if at any time it looks like it's just gotten to a solid mass go ahead and add some more water and use the whisk to to break it up and let it continue cooking what you're looking for at the end of 20 25 minutes is for the individual greens to be nice and soft and tender it's never gonna be mush it shouldn't be mush but it should be a nice porridge consistency I like to finish mine with some Parmesan cheese I've got about a 3/4 cup here and this is going to go in right at the last minute and just go ahead and stir that in it'll melt in very quickly and add a little additional flavor to it you can also if you like have a little bit of cream to it again to thicken it up or to give it a richer richer taste really as much or as little as you want this makes a great great starch to go along with say roast chicken or any of the any any kind of braised meats or substitute for mashed potatoes so thanks for tuning in on this polenta and we will see you next time on no recipe required