Savory Polenta

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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.

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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.

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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.

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I really enjoyed the polenta also my mom and dad , we used to cook it just adding water and salt . This's way better .

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I love grits, so I thought this was fantastic.

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I used vegetable broth and it came out perfectly. I could have eaten the entire pan, but somehow I resisted and managed to chill half of it to fry up later and try that technique. Just delicious, this is definitely going into the rotation!

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Believe the hype, people. I was skeptical, how good could this technique really be? Amazing. The texture really is perfect. Heed the warnings of others regarding salt, mine did not need any besides the chicken stock.

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Fantastic dish. I have never tried Polenta before, but if this is what it is supposed to taste like, I'm SOLD!

I added an extra 2-3 cloves of garlic and an extra 2-3 oz of Parmessan cheese. LOVED IT! I look forward to making this for family and friends.

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The best polenta I've ever made. At first, I thought it sacrilege to deviate this much from the traditional method. But one fateful night we tried it and Pow! knocked the Italian-Grandmother-version out of our kitchen and into our backyard! Usually I have to change something just because I always seem to think I know best, but with this recipe just LEAVE IT ALONE! One note for the salt-whiners: MAKE SURE YOU KNOW WHETHER YOU'RE USING TABLE OR KOSHER SALT AND LEARN HOW TO MEASURE EACH ONE PROPERLY!

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Excellent! I made this tonight with regular cornmeal, as I didn't have coarse on hand. The only other thing I did was add a good couple of shakes of pepper flakes at the end of cooking the garllic and onions...that's it. I served it hot and fluffy with a beautiful ribeye steak fried in an iron pan by my husband and Ina Garten's roasted Brussels sprouts...perfection. This recipe makes quite a bit, so I spread the remaining polenta in a square, nonstick baking pan and I'll cut it into bars and grill it tomorrow to enjoy with fried eggs for breakfast.