Savory Polenta
Show: Good EatsEpisode: True Grits
Rate This RecipeRead users' reviews (97)
- Recipe categories: Grains, Cornmeal, Rice, Cheese, Parmesan Cheese, Vegetables, Onion,
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Average Rating:
Total Reviews: 97
Showing 1-10 of 97
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By mdaunno_7696589
Clark, NJ
on May 17, 2012
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Excellent! The chopped red onion was a sweet, delicious addition! It's a keeper!!
By Stephanie in Oz...
Ozark, Mo
on April 18, 2012
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I made this in my bean pot using the microwave & it's delicious!! A little thin though, I will cook it a little longer next time. Very smooth though, I've botched polenta before & it was extremely grainy.
By SaltWater310
Topanga Canyon,...
on March 10, 2012
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I've bee making Polenta in a glass covered caserole in the microwave with chicken stock. 8 minutes on high, stir, another minute or so in the microwave, stir and add final ingredients like Parmesan, etc.
By taylau_12460050
New Castle, CO
on February 19, 2012
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Excellent! I didn't add the salt and it was perfect. I also added some fresh chopped dill and blue cheese at the end and it was amazing.
By poc785
Carol Stream, IL
on February 10, 2012
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Fantastic! This was the first time I had Polenta and I will have it any chance I get from now on. All I had on hand was an aged white cheddar, which was phenomenal, but I'm looking forward to trying this with Parm. Thanks AB.
By traceyleep_11357974
Enterprise, FL
on January 30, 2012
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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.
By awalker3
Colville, WA
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.
By Lettie55
Mine Hill, NJ
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!
By Anaki96
Tennessee
on January 05, 2012
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Fortunately as I was preparing this I read the reviews that said this was way too salty. I pulled the boullion cubes out of the broth I was making and it turned out still salty but good. Plenty of flavor. I only had fine corn meal and that worked out okay. It was really quite yummy. I suggest Alton cut back the salt by a teaspoon though. People who like more can add it at the table.
By tinag516
New Bedford, MA
on November 13, 2011
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I used an unsalted chicken broth and it was still too salty for me. I think that's because I have been on a low salt diet but it still was a bit overwhelming. The flavor reminded me of Rice a Roni chicken flavor without the herbs. Next time I would definitely not add salt even with the unsalted chicken broth. Next time I will add some different flavors but good for a first try.