Savory Polenta
Show: Good Eats
Episode: True Grits
Rate This RecipeRead users' reviews (115)
- Recipe categories: Cornmeal, Rice, Grains, Parmesan Cheese, Cheese, Onion,
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Average Rating:
Total Reviews: 115
Showing 111-115 of 115
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By mac.frazier_1899828
Abington, PA
on January 17, 2005
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Where has polenta been all my life? I suppose I was blinded by my love of pasta, my liking for risotto...and my fear of grits!
Yes, you can use instant polenta, but this slower, more authentic method is stone cold easy, and the result is wonderful. So give it a try, even if you've already been using instant.
If you've never done polenta at all, you must give it a try. It has the sweetness of cornbread, with wonderful butter and cheese flavors mixed in. From this recipe, you can launch off into numerous other dishes. My favorite approach so far is to stir in cooked sweet italian sausage just before serving.
The recipe is straightforward and easy to follow. It performs as promised, just so long as you really whisk in the cornmeal completely before going into the oven.
By ms_cheryl_jones...
Orlando, FL
on January 16, 2005
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Being from the south, there's nothing like Grits so I tried the Polenta. More butter,more cheese (gotta live once in a while....yum yum!
By capt_mhz_1717664
Los Angeles, CA
on December 22, 2004
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Excellent - as usual. Definitely needs low salt chicken broth and unsalted butter.
Try it without the butter or cheese, it's still Good Eats.
By tcangelosi_1068453
Baton Rouge, LA
on November 24, 2004
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Delicious polenta recipe, served warm before cooling and reheating in squares. It will never make it to the 'fridge!
By rbonjour_1374987
fairbanks, AK
on November 06, 2004
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Great change of pace side dish for a meat loat. I made my chicken stock from scratch...learned from a previous "Good Eats."