Basic Polenta

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I will never buy a tube of polenta again! I was making polenta stuffed peppers but I could not find a tube of polenta anywhere so I turned to the food network for a recipe. Thank goodness I did! This recipe is very simple and very tasty. I did not need to add any sort of cheese, it was delicious as is. I refrigerated mine for several hours to get it to a solid brick for my stuffing and it worked very well.
This recipe makes a lot of polenta. If you don't need 6 huge servings, cut it in half.

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I LOVE this recipe! I used some vegetarian chicken flavored broth and a tablespoon of Parmesan cheese then refrigerated for the evening and cut into circles for a vegetarian ragu of sorts. I also halved the butter. I see myself making much more of this! Thank you Giada!!

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This is the perfect basic Polenta. I just made a batch and it might sound crazy but it was tasty.. here's what I added to make it extra tasty.

1 packet of Lipton Onion Soup Mix
1/4 cup chunky spaghetti sauce
1 tsp. dried oregano
1 tsp dried basil

I left out the butter. Brought the above ingredients to a boil in the 6 cups of water, added the course cornmeal, turned the temp to medium then stirred with a whisk until the mixture was very thick (pulling away from the sides of pan.

I turned the mixture out onto a rimmed cooking sheet and spread it out evenly to set.
Will slice and grill this evening. YUMM!

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This is an old authentic recipe. This is how my family makes it. My dad said he grew up on this in Italy because it is so cheap to make and during the war most people (who lived around the Rome region ate this. It is an acquired taste. My husband never had it before he met me and he didn't like it at first but now he loves it. top it with cheese and spaghetti sauce and it's delicious.

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Those who say it is bland - Add parmesan (or other cheese, replace the water with chicken or vegetable broth (I usually do this. Use it in a recipe like polenta lasagna. There is so much you can do with this basic recipe.

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To those who said it was bland, you should should try adding in some parmesean while its still warm. Also I used salted butter, cause that's all I had. The recipe says basic and it is, but it turned out perfect and creamy. After adjusting to taste with some pepper and parmesean cheese the flavor picks up. We had it as a creamy side last night and tonight the leftovers will get sliced and grilled next to some chicken and zucchini. Can't wait!

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It is like my italian mother-in-law made, so creamy and smooth. I put it in a casserole dish and layer with grilled italian saugage, marinara sauce, banana pepper rings and parmesan cheese and bake . It really took me back.

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Having never tried polenta before but seeing it a bit on this food channel I decided to try it out. After much research I went with this recipe as my first attempt and it turned out perfect. I took the advice of other reviewers here and made it to complement a complex-flavored main dish. This recipe makes quite a bit. For my family of four we had this two nights in a row with still left-overs. I grilled it both times, but gotta say that having it in the fridge for a full 24 hours and then slicing it to grill it made the 2nd day's helpings MUCH tastier and easier to grill.

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This is the same as your basic cornmeal mush. I used salted butter as I didn't have any unsalted. The flavor was just as I remember my grandmother making. I've put it in the refrigerator to thicken and will be using it with the recipe Grilled Polenta with Shrimp & Escarole.

the polenta is very good hot and I'm sure will be excellent with the dish I am preparing. Many years ago (when I was young it was a basic breakfast cereal that we would put any leftovers in a loaf pan (coated with oil for ease of removing and then slice and fry for dinner. Wonderful dish for kids and full of great memories for adults.

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This is an easy, basic polenta. I used 1/2 water and 1/2 skim milk for extra creamy texture. My usual recipe uses 1/2 and 1/2 and alot of parm cheese. THis is much better for my waistline.