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Herbed Polenta Recipe

Herbed Polenta

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (58)

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Average Rating:

Total Reviews: 58

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  • on January 05, 2012

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    Made this polenta to serve under vegetarian ratatouille for my family's Christmas dinner this year, and it was FABULOUS! The fresh herbs made the polenta so vibrant, and it came out super creamy (I wound up adding a handful more of cheese, to amp up the salt. We rolled the leftovers into a log to cut into discs to broil and serve with sausages (soy sausage for me the night after Christmas. Excellent all around.

    This recipe is excellent for people who really love herbs like rosemary and thyme, which I happen to be slightly obsessed with. If you don't like the taste of strong herbs, don't make it. Also if the consistency is off, you might be over or under cooking the polenta...instant polenta is less time-consuming, but can be easy to cook incorrectly.

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  • on December 08, 2010

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    I followed the directions exactly and it was the consistency of wallpaper paste. Flavor was off too. Too much rosemary. Threw it away.

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  • on June 19, 2010

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    I made this with the Pancetta Wraped Pork from this episode. This Polenta was great. Only thing I did different from past experience I put the cornmeal in cold water, I have less trouble with lumps when I start the polenta out this way. Will definately do this meal again! Guest gave many compliments, even the ones that had never eaten Polenta!

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  • on March 19, 2010

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    Fist time I made Polenta. I did do something a little different. I sauteed a shallot or two first. Then I added the water bringing it to a boil and continuing with the recipe. It was so great. I can't wait to make different kinds. My husband loved it.

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  • on March 10, 2010

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    I made this with a few changes and it was really good! I used chicken broth instead of water and cut down on the salt. I also used 1% milk and it didn't seem to effect the recipe at all. I made half the recipe and it was still a huge amount for just two of us. I also added some basil as well. Really easy.

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  • on December 30, 2009

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    Do I love creamy polenta. I had no idea how easy it was to make and how incredible it tastes!!! It is extremely rich and filling but we all loved it. I made it with the pancetta wrapped pork for Christmas dinner and it was gorgeous and tasty. I cant wait to make polenta all the time! I dont know why some reviewers said it wasnt flavorful. I added 1/2 chicken broth 1/2 water so that maybe helped. Also, be sure to cut up the herbs really well, I accidentally left some bigger pieces and got a few bites of rosemary oops!

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  • on June 19, 2009

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    I only made a half a batch because it looked like the full recipe would make a lot. It has good texture and flavor, but it's too salty. Next time I'll leave out the salt.

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  • on June 07, 2009

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    I tought was great i will definelly make again.

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  • on May 29, 2009

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    Loved this. Others said it was allot, so we halfed it. Added extra rosemary, used chicken bullion and mascarpone cheese (olive garden tip. Love at first BITE!

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  • on May 19, 2009

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    I was very disappointed in this recipe, especially after reading so many rave reviews. If I made it again, I would definitely use chicken broth or stock in place of the water, I would at least quadruple the salt and double the herbs. Making it according to the recipe make it taste very very bland to me. It does make a TON, but you can use the leftovers to make a baked polenta or see some of Paula Deen's baked polenta appetizer recipes.

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