3 Videos | Photo: Savory Polenta Recipe
Ingredients
- 2 tablespoons olive oil, plus extra for grilling or sauteing if desired
- 3/4 cup finely chopped red onion
- 2 cloves garlic, finely minced
- 1 quart chicken stock or broth
- 1 cup coarse ground cornmeal
- 3 tablespoons unsalted butter
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 ounces Parmesan, grated
Directions
Preheat oven to 350 degrees F.
In a large, oven-safe saucepan heat the olive oil over medium heat. Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn.
Turn the heat up to high, add the chicken stock, bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every
10 minutes to prevent lumps. Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper. Once they are incorporated, gradually add the Parmesan.
Serve as is, or pour the polenta into 9 by 13-inch cake pan lined with parchment paper. Place in the refrigerator to cool completely.
Once set, turn the polenta out onto a cutting board and cut into squares, rounds, or triangles. Brush each side with olive oil and saute in a nonstick skillet over medium heat, or grill.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 115 reviews
By omorado_480353
New York, NY
on May 16, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I used half milk for the stock as I wanted a creamier polenta. It was absolutely delicious. I almost want it at every meal... I have stored the leftovers in a flat container and will cut it in rectangles and fry them for something totally different.
By gviolette1
Presque Isle, ME
on May 02, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Just made a double batch of this polenta for appetizers. It is amazing! Love cooking it in the oven, no boiling hot corn meal splashing up and burning me. I added chopped parsley for color. A pinch of salt when sautéing the onions and no more. The chicken broth and parmesan add plenty of salt. Planned on topping it with pesto and sundried tomatoes but the polenta itself is so flavorful I'm skipping these and adding a thin slice of tomato for color and to cut the salty flavor.
By thejuice
on April 14, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Great recipe and super easy to make vegan and yummy! I simply substituted veggie stock for the chicken stock and earth balance for the butter. For the Parmesan I used 1/4 cup of "nooch" - nutritional yeast. I also added a bit more water on the first stirring from the oven (it's possible I had the oven set a bit high, I set it at 350 since there was no temp in the recipe. The result was creamy, savory polenta. It reminded me of some of the great grits I had in Tennessee 25 years ago.
Read all 115 reviews