Savory Polenta

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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.

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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.

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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.

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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.

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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.

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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!

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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.

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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.

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I made this in a small electric skillet at work. I cut the recipe in half, used chicken broth, adding no salt. Did add 2 tablespoons chopped sun dried tomato, stirred in a little half and half at the end to make it look and taste creamy.
Out of butter and cheese. Didn't miss it. Very attractive on the plate and tasted great with my roasted chicken.

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I doubled the recipe for a dinner party. I sauteed the onions/garlic in advance, added the chicken stock and pre-measured the remaining ingredients so all I had to do was add, bake & stir. I used Bob's Red Mill coarsely ground polenta so that may have something to do with the results, but I was amazed at how glue-like and clumpy it had become at the very first 10 min. stir. After that I stirred it every 8 or 9 minutes and everything was fine. It turned out terrific and made things SO easy! I might stir in a bit of additional stock or cream when taking it out of the oven so it doesn't tighten up quite so much after sitting for a bit, which would give folks an opportunity to come back for seconds. The doubled recipe served a dinner party for 10.