Savory Polenta

Alton Brown

Recipe courtesy Alton Brown, 2004

Show: Good EatsEpisode: True Grits

Picture of Savory Polenta Recipe 3 Videos | Photo: Savory Polenta Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 90 Reviews
Total Time:
1 hr 0 min
Prep
10 min
Cook
50 min
Yield:
4 to 6 servings
Level:
Easy
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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.

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Newest Ratings and Reviews

Read all 90 reviews

  • on January 30, 2012

    Flag

    Easy to make, big hit with my family. I did as other reviewers recommended and only used about 1/2 tsp salt if that which I sprinkled on the onion garlic as it was softening. I used a boxed broth and it was not too salty, so it turned out great. It was so easy/good I made it again, only I added some fresh rosemary and goat cheese, a touch of cream and it was still yummy. It's a great basic recipe-I can see all kinds of variations. Love it.

    people found this review Helpful.
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  • on January 14, 2012

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    I really should have read the reviews before making this as it was WAY too salty. We enjoyed the creamy texture but will definitely cut the salt in half next time.

    people found this review Helpful.
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  • on January 10, 2012

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    I love this recipe. I had something in the oven while I cooked this so I did in on the stove top in a small French oven, stiring every 10 minutes. It is soo good!

    people found this review Helpful.
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Next Recipe

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