Savory Polenta

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This was the most amazing thing I have ever made! I love to cook and I cook alot, and I absolutely mean this is the most delicious thing I have ever made, maybe the best thing I have ever eaten! My hubby was blown away too.

I read the reviews first so I just used a pinch of salt over the onions and increased the cheese to 3.5 oz. Thanks Alton, you rock!!!

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First time making polenta and it turned out perfect!! I added more parm and very little salt and it was DELICOUS!! Had some warm for dinner and put the rest in the fridge on a small cookie sheet with parchment to cut out and grill tomorrow!!

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We made this dish to the T. It is probably the easiest polenta to make in that it doesn't require constant stirring. Pop it in the oven and stir every 10 minutes -- TERRIFIC! It was good but not as creamy as we wanted for our dinner side dish. We will make again but will most likely up the cheese to 1/2 a cup and add a tablespoon or two of some herb -- rosemary would be yummy. To achieve a creamier polenta we will add 3/4 cup of heavy cream

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Well, I have Good Eats 2 cookbook and was too lazy to look at it. I wish I did because the on-line recipe says to add the salt. I assumed it was the entire 1 1/2 teaspoons and it is way too salty. Alton's book directions are to add 1/2 teaspoon initially and to salt later on.

Maybe this is how FN punishes people who do not buy their book and maybe it was just an oversight. It sucks at any rate because it is a waste of food.

Bad Food Network - bad, bad, bad - no polenta for you.

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wow! absolutely delicious! i took another reviewers advise & upped the cheese ratio, yum! made ina's bbq chicken & roasted some veggies from the farmers market, wonderful dinner.

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This was an excellent polenta recipe. Followed the recipe exactly with the exception of adding more Parmesan cheese than two ounces. Having read similar recipes from Guy & Bobby Flay, Alton seemed to use the least cheese . . . being cheese lovers, we took a cue from the other guys and used approx 3/4 cup.
We chose to let the polenta set in the refrigerator and use a 3 inch biscuit cutter to cut into rounds prior to sauteing. It is important that you ONLY brush the rounds with olive . . . adding additional olive oil to the saute pan turned out to be a bad idea. However, we only lost 2 rounds using our technique and the other rounds, only brushed with oil, turned out quite well.
Definitely a keep of a recipe . . . looking forward to pairing it with different sauces and entrees.

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I made this for a dinner party and quadrupled the recipe. It turned out fantastically! It was my first time making polenta, and I should have whisked it a little better when I was pouring the cornmeal in because it became lumpy quickly! But in the end it was great and a huge huge hit. Most people hadn't had polenta before, but they all raved about it.

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This is terrific! Have made it numerous times and always turns out great. I make up a batch on Sunday, cut into triangles, store in the fridge during the week (in sealed container, then grill a few in a grill pan whenever we need it. It goes with anything - sauteed shrimp, short ribs, even great for brunch with poached eggs. Try various spices and seasonings - basil, rosemary, cajun seasoning, sun-dried maters - it all works. Thanks Alton. You da best. p.s. make sure you use KOSHER salt

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I really cheated but it came out great. Instead of doing the sauteing of the onions and garlic, I skipped that step and I went right to the next step and added onion and garlic powder to the chicken broth. DELICIOUS.

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This is the best! And super easy. I have to admit that I just cooked it in a heavy pot on the stove instead of putting it in the oven (per an Italian friend's advice. I added the broth to the onions, then poured in the corn meal and used a whisk while it simmered to get rid of any lumps. Other than that, I followed the recipe. I will definitely be cooking this again.