00:00Polenta sounds sophisticated, complicated, but it's not.
00:04It's a really easy, rustic Italian dish that you can make any night of the week, and I'm
00:08going to show you my favorite way to do it.
00:10So I've got three cups of chicken broth that have just come to a simmer.
00:14I'm going to take one whole garlic clove and put it in, and now I'm going to have one cup
00:23of polenta.
00:25I'm going to slowly stir it in.
00:29This step is important because you don't want any lumps.
00:37You want to just keep stirring this occasionally on low heat, and in about 20 minutes it's really
00:42going to thicken and soften.
00:44So this is perfect.
00:46It's been cooking a while, but it's still movable.
00:48It still has like a porridge consistency.
00:51And now here's where it gets fun.
00:54We're going to make it really smoky.
00:55I'm going to add a little bit of smoked paprika, sharp cheddar, smoked mozzarella, and smoked
01:03gouda.
01:06I'm just going to add some herbs.
01:08You could do fresh rosemary or parsley.
01:12I'm doing a little bit of thyme.
01:14And that's it.
01:15You're ready to plate.
01:16Wow.
01:17I don't have to share this with anybody, do I?
01:20I hope not.
01:21I'm Roni Proder.
01:22I hope that you give this dish a try, and I will see you guys later.
01:26We'll see you guys later.
01:27Bye.
01:27Bye.
01:29Bye.
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