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 51-60 of 115
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By adrolg
miami, FL
on November 17, 2010
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I cooked last night was easy to make and taste great.
By cafelahti
on November 16, 2010
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We prepared this with braised beef short ribs. What a hit! These grits won two thumbs up around the table. Will use this recipe more often. AWESOME!!! Quick, easy and tasty...
By waldorfw
on November 16, 2010
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It has salt in there twice, once when you're sauteeing the onions and once after you take it out of the oven. That necessitated a do-over which made for some wasted time and ingredients.
By Norma C.
on October 04, 2010
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So easy and versitile. Substituted with Gorgonzola and a shreeded 4 cheese from market. Held back on salt until the end due to salt content in the cheese. Will make again and again
By BigCheeze68
Firestone, CO
on September 16, 2010
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WOW! Not only was this one of the best Polenta's I've ever had, it's an Alton recipe that doesn't require days of prep for.
Because of what I had on hand, I used 1/2 chicken stock, 1/2 vegetable stock and added about 6oz of half and half for a little extra richness.
This is an almost fool proof way to make Polenta in a reasonable time frame. HIGHLY recommended!!!
By patrick.bernard...
Portland, OR
on July 29, 2010
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I'm making this dish for the 3rd time as my family loves it. It's Inexpensive, easy to make and tastes 100 times better than anything you can find in the grocery store. Well worth the time investment.
By Queen of Seven
Ridgewood, NY
on June 01, 2010
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This was ridiculously easy. I was nervous as I've never made polenta before, but this was super easy.
By aubleart_12864497
Corbett, 77
on May 12, 2010
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Never had it before and thought it was very tasty.
By paul-biel_12503256
liberty townshi...
on March 24, 2010
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My family loves this treat. We make a double recipe every time and the kids eat it after school. We make it with two tablespoons of chopped fresh rosemary and a little extra garlic and chopped onion. We even make a Mexican version. We have substituted part of the corn with brown rice and even cooked beans. Grills Great!! Alton hit a home run with this one
By dawn_wilcox_8575883
nassau, NY
on March 05, 2010
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Was looking for an easy polenta recipe to make for my husband and this is a WOW!! Make sure you use KOSHER SALT and unsalted butter and low sodium chicken broth. Also if you use parmesan from a can it will be saltier. TASTE YOU PARMESAN FIRST to make sure its not whats too salty. Also I dont recommend reheating it the next day if you want a creamy texture. However if you do cut it in slices and fry it the next day it is just as good.