Savory Polenta

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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.

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I loved this recipe. It was so easy. I did, like another reviewer, and cooked it on the stove. I did change the quantity of the salt by decreasing, because I used salted butter. I also increased the cheese amount as I read most of the reviews where they did just that and I do love cheese. It was very delicious straight off the stove. Looking forward to grilling some of it tomorrow.

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This was my first time making polenta. I was intimidated to make due to watching the many differnt ways, but realized that was the point. You can make it to your liking. I read the reviews and didn't add too much salt, upped the cheese to 3/4 cup. I put in the fridge and fried it in squares. It was fabulous! Next time I'm going to add herbs and maybe make it creamier by adding cream. Can't wait to make it again. Super easy!

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This was absolutly delicious. If you follwo the recipe it is not quite thick enough to sautee well, Next time I will make it a bit thicker so that it stays together better when I sautee it.

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This is a really good, really simple to follow recipe.

I made a couple of alterations. Since I read the reviews before attempting the recipe I was wary of the salt quantity but ended up adding nearly the full amount, most likely because the stock I use is extremely low in sodium. I also increased the cheese volume slightly, used a sweet yellow onion (instead of red because they're in season and I really like them. I have a recipe for polenta stuffed mushrooms which I really like so I decided to add about 10 crimini mushrooms sliced extra thin to the sautéing onions, which added a beautifully woodsy aroma, which was a perfect pairing for the corn flavor, and two nice sprigs of chopped, fresh rosemary, which really brightened the flavor.

It was amazing! I served it under some pan-browned cornmeal crusted tilapia fillets with a lemon/garlic glaze which added an amazing zest and brightness, complementing the polenta, and some pan sautéed broccoli with garlic and red pepper flakes.

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Instead of the chicken stock, I used a can of cream of mushroom soup and water, and left out the salt.
Fantastic recipe!

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Loved it!!! Just ate it right out of the oven. My family absolutely loved it too.

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I only used 3/4 of a teaspoon of salt right off the bat as indicated and then added salt to taste AFTER adding the Parmigiano Reggiano (who the heck uses "parmesan" anyway? at the end. I wound up adding maybe another half teaspoon of salt tops. Great texture and flavor and so easy to make. I was surprised the red onion wasn't overpowering and didn't turn the dish pinkish in color. DELICIOUS!

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love it.. still trying to get the salt right since the first time it was way too salty, but then there isn't enough salt.. but i'll get it right. easy recipe with great results

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Born and raised Italian, this was my first time cooking polenta and I will say Alton has yet to fail me! I love his recipes for trying out a new thing to cook because they are simple yet flavorful and his instructions make it almost impossible to not make it perfectly! I have it in my fridge cooling now and hopefully when I cut it and sautee it, it will be just as good!