Basic Polenta

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I was surprised how easy this was. I feel like I've made polenta in the past and didn't enjoy it as much, but this was really easy and delicious. I used some chicken broth in place of the water, but I still had to add a lot of salt to flavor the cornmeal. I whisked the mixture every few minutes to make sure it was creamy and didn't clump while it cooked. I used only about 1 tbs of butter, and added 1/3 c. grated Parmesan cheese. This was an easy side dish and went very well with the chicken cacciatore I served it with (it's like a creamy delicious sponge!.

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This was way easier than I expected & quick, too. I don't think I'll ever buy prepared polenta again.

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Great recipe. I added garlic, oregano, and basil. I also used chicken broth instead of water. Good stuff. As good as la Nonna's polenta!

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Great basic recipe. If you use salted butter and parmesan, do not add salt until you taste it. Cooks quickly. Use as is or refrigerate in a 1/2 inch thick layer in a pan and cut and reheat later. Still soft and creamy. Shrimp & Grits is great with this as grits replacement.

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Great basic polenta recipe, and sets up nicely for further/later embellishments, but I needed to cook mine longer, and needed to add more water to get soft, creamy grains that had shed their crunch: about 1/3 C additional water, 15 extra low-slow cooking minutes and 1T extra butter. Some of this may have to do with the moisture content and age of the polenta being used. . .

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Very good, but polenta is just another name that sounds better than corn mush, grits also use this same method of cooking.

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I love how creamy this version comes out. For those that call it bland, it is a BASIC recipe (does no one read??. Add whatever your creativity demands: broth, cheese, onions, garlic, corn kernals, etc..I love it chilled to firm, fry in bacon fat, smother in maple syrup and serve with eggs and the bacon..also the topping ideas are endless..bon appetit!!

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I love polenta but have not found a simple recipe like yours. I just tried your recipe first and then I made a second batch with some modifications after I read suggestions from some of the other cooks. It's great, even my little 3 year daughter loved it and asked for seconds as is.

Since I am not a cheese person, I used the chicken broth instead of water and put half the amount of salt. I added some white pepper, garlic power and I used put them in a muffin trays to set. It's now cooling down and I am sure it will be fine when set. Then, I plan to pan-fry or grill it when they harden.

Thank you.

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Great recipe. The amount of salt is perfect (and I'm pretty salt-sensitive, but if you plan to add cheese, you'd probably want to decrease the salt a bit. It was great as a soft polenta, and set up nicely to saute later. My only difference with this recipe is that my polenta didn't require anywhere near 15 minutes to cook; it was done within 5 minutes.

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Halve the salt for sure. Good for setting up the polenta to be grilled later. If you want softer sort of breakfast, southern style grits then add a bit more water say 1/2 cup.