Polenta Potatoes

Total Time:
1 hr 50 min
5 min
30 min
1 hr 15 min

12 servings

  • 2 sticks (1 cup) unsalted butter, cut into pieces
  • 6 large Yukon Gold potatoes
  • Kosher salt
  • 1 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1 cup organic yellow polenta
  • 2 teaspoon white pepper
  • Butter a 9-by-14-inch broiler-proof baking dish.

  • Cut out the blemishes or imperfections from the potatoes. Quarter the potatoes, add them to large pot with salted water to cover and boil until soft, 25 to 30 minutes.

  • Mash the potatoes, transfer them to a large bowl and cool in the refrigerator for 30 minutes.

  • Meanwhile, heat the cream, milk and 1 stick of the butter in a stock pot until warm. Add the polenta and 1 teaspoon of salt and cook over medium heat, stirring continuously to prevent clumping, until smooth and creamy, 50 to 60 minutes.

  • Stir the pepper and remaining stick of butter into the polenta. Add the polenta to the mashed potatoes and stir until thoroughly combined.

  • Transfer the polenta mixture to the prepared baking dish and spread it into an even layer.

  • Preheat the broiler. Broil the polenta mixture until the top of the dish has browned, 12 to 15 minutes. Serve immediately.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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