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Rosemary Polenta Recipe

Rosemary Polenta

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (88)

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Average Rating:

Total Reviews: 88

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  • on May 01, 2013

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    I have made this recipe several times and if followed, the recipe is wonderful. Taste is amazing and there was just the right amount of crustiness to it for a great texture.

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  • on March 10, 2013

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    Made this for dinner last night and was very good. I had with grilled steak and asparagus and was delicious! But I didn't read the recipe very well beforehand so I did not have time cool it or even attempt to fry it afterwards. Still tasted great though!

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  • on February 19, 2013

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    The taste was amazing, but by following the recipie, the polenta was too liquidy to cut in triangles and fry. Instead, as some others have said, it was just mush. But --- it was a very tasty mush so I will definitely be playing with the measurements to get it right. I used this to mimic a dish from one of our favorite restaurants by topping it with mushrooms sauteed with rosemary, thyme, sherry, and a drop of cream. An amazing topper!!

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  • on February 10, 2013

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    I was disappointed with this recipe - when attempting to turn over the triangles in the fry pan, they stuck and fell apart. This was frustrating and I regretted making this.
    The resulting mess tasted fine, but looked terrible.
    Needless to say, I will not keep this recipe....

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  • on January 05, 2013

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    This is a great recipe, however, I made the big mistake of not adding the cornmeal slowly which resulted in lumps that I could not get out. Looking forward to trying it again and correcting this, it had wonderful flavor. Keep in mind this recipe make an enormous amount. Also, I used all of the liquid and the consistency was perfect.

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  • on October 29, 2012

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    Made this again to serve with venison stew. Out standing recipe. In the past, made the recipe, it freezes well.
    Can't give it enough stars

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  • on September 07, 2012

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    Made this the other night and thought it was delicious. Had it soft the first night with Anne Burell's Chicken Scarpiello and it was great. Poured the rest in an 8x8 inch pan and refrigerated overnight. The next day we cut it into triangles and fried it up as described. While I've done similar things with polenta before this came out the best of any I have made. Like others have mentioned unless you are using instant polenta - which I don't care for as it has an odd taste to me - you really need to cook polenta for a long time to get a good tender consistancy and so that it thickens enough to get firm in the fridge. And when you cook it a long time this amount of liquid isn't too much. In fact I even added more chicken stock as my polenta got too thick before the grains of polenta were tender enough for my taste.

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  • on August 16, 2012

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    Hands down, the best polenta recipe I've ever tried. So buttery and rich! Sometimes I omit the rosemary, red pepper and parm, and use it as a base for tamale pie. Goes perfectly with the spicy tex-mex filling.

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  • on April 28, 2012

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    I have made this recipe several times now and all my family and friends really enjoy it. I now coat the polenta in Panko breadcrumbs for a change and they work really well. It is also good to freeze.

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  • on April 12, 2012

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    I just made this recipe and it's in the fridge chillin'. I tasted it and I am thrilled. Can't wait to fry the triangles for dinner to go with Homemade Bean & Ham soup. I cut the recipe in half because there are just two of us. Next time I think a full recipe will work! Thanks Ina. I love your show. Just wish there weren't so many re-runs.

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