Giada De Laurentiis explains how polenta, which is made of cornmeal, is Italy’s version of mashed potatoes. To cook polenta, Giada starts with a pot of boiling water, which she seasons with salt before pouring in the cornmeal. She stirs to avoid lumps and prefers using instant polenta since it cooks in a few minutes. She says to make polenta creamy you can add milk and grated Parmesan cheese. Once it’s cooked, polenta can be served with salad or steak. She suggests drying polenta on a baking sheet, after which it can be baked or fried.
Giada De Laurentiis shares how to make her Frittata with Asparagus, Tomatoes and Fontina. She begins by beating six eggs with two tablespoons of heavy whipping cream, salt and fresh ground black pepper, then sets the bowl aside. Next she adds butter and olive oil to a preheated pan, making sure the pan is evenly coated. She dices up asparagus into quarter- to half-inch pieces and chops up a vine-ripened tomato, then adds everything to the pan. While the veggies cook she dices about three ounces of fontina cheese and sets it aside. She adds the eggs to the pan. Running a spatula around the edge, Giada notes that the egg is firming up and adds the cheese. When she thinks the egg is set more, she puts the pan in the oven to broil for five minutes, after which it will be ready to eat.
In this Everyday Italian video, Giada DeLaurentiis shows how to make this Italian-American fish soup. Start by cooking onions until soft. Season with salt. Chop and add shallots and 4 garlic cloves. Add red pepper flakes for spice. Stir in tomato paste, white wine, canned tomatoes and fish stock. Finally add a bay leaf. Simmer for 30 minutes. Serve.