Creamy Parmesan Polenta

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Sooooooo good. My husband forgot to get my creme fraiche so I just amped up the cheese a bit which I probably didn't even need to do. It was still some of the best polenta I've ever tasted. I am almost afraid to use the creme fraiche, I don't want to change a thing it is so good. Good job Ina!!

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Delish, my mom used to do this when I was a kid. Served on a wood board with sauce. Hated it then, but this is something very different. A simple cup of corn meal...unbelievable!

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Wow, wonderful! Used greek yogurt instead of creme fraiche, boxed stock as well. Great base for her chicken with wild mushroom dish.

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I used store bought chicken stock and sour cream instead of creme fraiche and it was still the best polenta I ever had. I served this with the sausage and grapes recipe, both were outstanding. Thanks Ina!

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I love this recipe. The flavor is good, it's easy to make and it goes with almost anything savory.

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I've made this about six times since I found the recipe this fall. It's a fast, easy and delicious side dish. I don't really care if the polenta is a bit lumpy, so I'm less vigilant about constantly stirring. Usually takes less than 10 minutes to thicken up and always comes out great. I use boxed chicken stock and sour cream instead of creme fraiche. Grating fresh Parmesan by hand is a pain but totally makes the dish. Go easy on the salt -- you may not need as much as the recipe calls for.

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I forgot the garlic and substituted sour cream for creme fraiche and this was delicious still!

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The taste was great and the recipe is easy to follow. The problem was the salt. I followed the directions closely, including using kosher salt, but it still came out too salty for our tastes. Perhaps because I used store bought chicken stock (and I can't control that salt content? Or perhaps my parmesean cheese was salty to begin with? In any case I suggest adding the salt at the end to taste. That's how I will make it next time. Otherwise it's a wonderful dish.

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Incredible and easy! This dish will work for breakfast, lunch or dinner. Use it as a side dish to compliment salmon, chicken, or steak. Jazz it up by adding red bell peppers, basil, oregano, etc. for color and flavor. This dish is so versatile you will never run out of ideas. I added just a small amount of sea salt. I use only sea salt or kosher salt. Never table salt!

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Absolutely delicious! I think it's important to use quality parmesan and next time I would omit the salt and add to taste. I added basil puree and that put it out of the park! Adding rosemary would change it up nicely for a fall/winter meal. Had with the fish from the episode and roasted cherry tomatoes from the garden. It's a perfect, easy, and tasty weeknight meal.