Creamy Polenta

A few reviewers have likened polenta with grits. It's sort of true. The difference is grits are nixtamalized, cornmeal for polenta isn't.

• sblessley

• Tuscon, AZ

• 3/3/2018

Nice. Very easy. Plain, but tasty and just the right thing to eat with the Ratatouille I made for dinner.

• barbarad1

• Austria

• 2/15/2016

for those who don't eat the polenta after it becomes firm, consider pouring the leftover polenta into a buttered 9by9 cooking dish. Chill in fridge. Cut into bars for serving (think sheet-cake serving size.) Put Parmesan on top and broil until golden. Sauce it and eat. Do not fear firm polenta. For those who think polenta is a lot like grits, praise the maize. Grits are everywhere, and southern girls just know it's true.

• katehyoung

• Florida

• 7/28/2015

Yum! So easy, so good. Served with short ribs cooked with chiles. One of the choir on this one. Do serve immediately - it doesn't sit well.

• ehauber

• Taos NM

• 3/1/2014

This was the first polenta I've made and it was delicious. Served with braised short ribs and it was so creamy and rich. Very, very easy--much less work than mashed potatoes and so much more depth.

• kbaynes

• Albany, NY

• 7/27/2013

I made this on Christmas paired with Brasato Barolo and roasted cauliflower. Everyone loved it. I will definitely make this again, it was so easy! I found the polenta cooked faster than the recommended 18 minutes. I also added a little bit more milk, 1 tablespoon butter, 1/3 cup parmesan, and a little bit of white truffle oil. I then topped with sauteed mushrooms. It was delicious.

• claudineww

• New York, NY

• 12/26/2012

Delicious and so easy. Cooks in less time than sn stated. I cubed up some provolone and tossed in at the last moment. Wonderful

• Anonymous

• Long Island, NY

• 5/11/2012

Easy, tasty and comes with an arm work out! I'll definitely be making this again.

• eca234

• New London, CT

• 1/16/2012

Delish! I made this to accompany the ancho chile and coffee beef short ribs found on this site. It was slap ya mama good!! lol

• larovelo

• South Louisiana

• 8/18/2011

This was so easy. It does cook up faster than it says, about 5-10 mins. I added a tsp of black truffle oil, 1 tbsp butter, and some sauteed shitake mushrooms. It was divine. Will definitely make again!

• tracypie5

• San Francisco

• 4/14/2011

Remember those old "Stove Top Stuffing instead of potatoes" ads? Well, my new mantra is the same, only I am replacing the potatoes with creamy polenta. This is so incredibly delicious that I will make this recipe again and again. One thing that the recipe does not say that I think is important is, "Serve at once." It will harden up if you let it sit.

• lekaty

• 4/11/2011

Holy cow -- that's delicious! It tasted all buttery and creamy -- without butter! -- and I don't even like polenta that much. My partner said the same thing.

• jewlo72

• Brooklyn, NY

• 11/30/2010

So tasty! At the end we added butter, Parmigiano-Reggiano and roasted garlic. It was like heaven.

• decurtis

• San Francisco

• 2/6/2010

Very simple and tasty. I added a bit more kosher salt to mine. It cooked faster than expected.

• Anonymous

• Bermuda

• 1/5/2010

Good, fast, easy. Not sure why 'polenta' is characterized as 'American' though!

• isabelle94

• London

• 10/23/2009