Basic Polenta

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This is great. I fry some of it for fried mush. Alittle butter and pancake syrup and it is great. Then I eat some plain with my dinner.

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This is the basic recipe I learned from an Italian cook in the 1970's. I was taught to lightly stir in cheese when finished cooking, such as a mixture of Monterey Jack and Parmessan. You then top it with a red sauce. It is a wonderful base recipe and a compliment to chicken and pork.

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Very bland

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I've been working with a recipe from the producer (Bob's Red Mill, which results in a very stiff porridge that lends itself well to frying. This recipe is wonderfully creamy and smooth and also took a lot less time. Bravo.

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perfect to a T! 1/2'ed recipe based on others' reviews that it makes a lot--and spread in 9x13 brownie pan to cool. but, prob could have kept recipe as is w/o 1/2ing---taste perfect! served as a bottom layer for chili on a windy winter night--yum!

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Really good and very easy. Much cheaper than buying ready made. This recipe makes a lot of polenta. I ended up with leftovers the size of a polenta roll I would buy in the store.

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I have been eating polenta since I was a child. We make a beef and wine mixture and pour this over the polenta...another one is chicken sauteed in butter with rosemary and spoon over the polenta...and the traditional sauce...with chicken sometimes and veggies...all are delicious. The next day we fry it with either eggs (scrambled are our favorite or with honey or maple syrup...great for breakfast....my kids (now grown love polenta!!

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I needed a roll of polenta for a recipe I was making but couldnt find it anywhere. I found a bag of polenta in the baking aisle and thought I would try it. I put off making the recipe because the directions on the back of the bag were very time consuming. I remembered seeing a show where Giada made polenta and rolled it. When I got online to find the recipe, I ran across this one. The directions were simple and easy to follow. My polenta turned out perfectly. It was my first time making it and it couldnt have been easier. My husband loved it so I am sure to be making it again and again.

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Here's a new twist on polenta - make this recipe, then chill in a loaf shape. In the morning, slice and grill or fry...then serve with maple syrup for breakfast. My gluten--free daughter loves corn pancakes, but I was feeling lazy one morning and decided to play with the polenta - worked like a charm!

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I have never had or made polenta and thought I would it a try and I am really glad that I did. It was wonderful.....this is a dish that I will make over and over again.