Food Network
Home> Recipes> Italian>
Savory Polenta Recipe

Savory Polenta

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (115)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 115

Showing 21-30 of 115

Sort by:

Newest

  • on March 10, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 19, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 10, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • 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.
    Was this review helpful to you? Yes | No

  • on January 14, 2012

    Flag

    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.
    Was this review helpful to you? Yes | No

  • on January 10, 2012

    Flag

    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.
    Was this review helpful to you? Yes | No

  • on January 05, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 13, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 07, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 23, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 8 ... 12 Next »
Advertisement
[an error occurred while processing this directive]

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.