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Creamy Polenta with Raisins and Pine Nuts Recipe

Creamy Polenta with Raisins and Pine Nuts

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Average Rating:

Total Reviews: 13

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  • on June 11, 2013

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    oh wow is this good. so good that I made it twice in one week even though I had leftovers from the first time. I doubled the recipe as there were 5 of us and it made a ton. the 4 servings are generous. read other reviews and decided to cut back on the butter for sautéing the nuts and raisins and also lowered the temp to 350 so the raisins wouldn't burn. had no idea before this what heavy cream does to polenta. melt in your mouth. also needs a generous dose of salt/pepper. the 2nd time I omitted the pine nuts and raisins and regretted it as they really make it something special. served with grilled lamb which is complemented so well and also grilled pork.

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  • on September 12, 2011

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    Outstanding and tasty. Made it for friends and they raved about it also and I left out the salt as my wife can't have it. I like salt in things, but.......So, no salt and still delicious!

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  • on April 28, 2011

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    Really delicious and easy to prepare. I look forward to making this again and again. I followed the recipe exactly, next time I would add more raisins. This was a really flavorful side dish.

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  • on February 16, 2011

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    What an amazing recipe! How simple and tasty. I did not add the raisins and pine nuts (1. Husband does not like raisins 2.Pine nuts are waaaaay over priced so instead I added about 1/2 cup of freshly grated Parmesan to the polenta right before I added to the pan to bake, and sprinkled 1/4 cup on top. It was FANTASTIC! Coming from a picky husband who only likes meat and potatoes it was a total hit!

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  • on March 24, 2008

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    the polenta lacked flavor and probably would be better if it were not baked. I'd try it again adding a little more raisins and pine nuts at the end of the stovetop cooking

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  • on April 18, 2007

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    I amde this as a side dish at Easter. Everyone loved it and asked for the recipe.
    Tyler, you have a winner here!!

    Thanks Again,
    Glenn

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  • on November 18, 2006

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    This recipe is the ultimate in comfort food. I make it frequently as an acocmpaniment to Veal Saltimbocca or lamb chops.Instead of adding the cornmeal in a stream into hot boiling stock, I put it in cold water and bring it to a boil, stirring all the while. It still turns out creamy.

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  • on August 10, 2006

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    Made this several times now and it is awesome. But, do NOT use Pecorino Romano... that experiment didn't go so well (too salty. Use a nice parmesan as the recipe calls for. If you're not a fan of the pine nuts/raisins the basic polenta is really creamy and nice. (the kids picked off the good stuff and just ate the polenta!

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  • on August 06, 2006

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    I loved this recipe--however, I think next time I make it, I will add the raisins separately, maybe during the last 5 minutes. 25 minutes in my oven was too long--the raisins were black and burnt.

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  • on November 23, 2004

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    mmmmm good stuff and not that difficult to make :

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