parmesan cheese recipes

Spaghetti Squash with Parmesan Cheese

spaghetti squash

Parmesan cheese

butter

Salt and pepper

Six garlic cloves and Parmesan cheese add savory depth to Alton Brown's Creamy Garlic Mashed Potatoes, from Good Eats on Food Network.

Creamy Garlic Mashed Potatoes

russet potatoes

salt

fluid ounces (2 cups) half-and-half

garlic, crushed

Parmesan

Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.

Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.

Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

My husband loves garlic,<span> he thinks</span> the more the better and I'm not a big fan of mashed potatoes - no flavor. These were so delicious,<span> that I'm sure I'll never make plain mash potatoes again.</span> My rule of thumb is one (average baking size) potato per person. I adjusted the other ingredients to match the four potatoes I cooked.   Three heaping teaspoons crushed garlic (yeah I use the jar stuff  from the grocery store), 3/4 cup half and half,  and 3-4 ounces of parm. Yummy!

Instead if half&amp;half, could I use heavy cream?

Delicious!  Just the right amount of garlic flavour.  <span>I adjusted the the recipe to serve 4 ... four potatoes (1 potato per person)  3 crushed garlic, 1/2 c whipping cream (because it was leftover and I wanted to use it up) and 1/4 c half and half and 3-4 ounces of parmesan. </span>

Next time I will probably add less Parmesan, but very yummy! 

I followed this recipe exactly and while it’s good, it’s also extremely garlicky. If you really like garlic, you’ll like this recipe but I was concerned that some of my guests would find it over powering. I added more potatoes/half &amp; half to try to cut back on the potency of the garlic which didn’t really work. I would make this again but with maybe 2-3 cloves.

Anyway I can ensure that they won’t come out lumpy? Any tricks to mashing? 

Do you use half milk and half cream for the 16onces?

https://www.foodnetwork.com/videos/creamy-garlic-mashed-potatoes-0132536

Alton keeps his mashed potatoes simple -- but they're anything but bland.

We went very classic with this garlic bread recipe—lots of butter and lots of garlic loaded onto warm, soft and pillowy French bread. You could make a light meal by rounding it out with a crisp green salad. Or serve it our favorite way—alongside your favorite red-sauce pasta.

The Best Garlic Bread

garlic,

soft Italian or French loaf

1/4 cup grated Parmesan

Kosher salt

tablespoons flat-leaf parsley leaves, finely chopped

Arrange a rack in the center of oven and preheat to 450 degrees F.

Melt the butter in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until the butter is golden and the garlic is very fragrant, about 3 minutes.  

Slice the bread in half lengthwise. Liberally brush the crust with the garlic butter. Turn the bread cut-side up. Slice each loaf crosswise at 2-inch intervals without cutting all the way through, making "pull-apart" garlic bread. Liberally brush the cut sides of the bread with more garlic butter, spreading any remaining garlic evenly over top. You should use all the garlic butter. Carefully transfer the bread to a rimmed baking sheet.  

Sprinkle the loaves with the Parmesan and a pinch of salt and bake until the edges of the bread are a deep golden brown, 10 to 15 minutes. Top with the parsley. Serve warm. 

Made this for my very picky children and they LOVED it! I added a little more garlic and a slice of mozzarella but otherwise it was perfect! So glad I have this recipe now. I am going to make some croutons with the leftovers!

Lovely and super easy! My family loved it. Got very crisp and delicious. 

super easy and very simple instructions! easy to follow, love this.

Best garlic bread to dip I soup! Crunchy outside and soft inside!

I just made this garlic bread, and it turned out great. I did use about 3 teaspoons of already minced garlic that I keep in the refrigerator. A simple, quick recipe. This is a keeper.

Parmesan Chicken

chicken breasts

all-purpose flour

black pepper

eggs

water

bread crumbs

Parmesan,

Unsalted butter

Good olive oil

Salad greens for 6, washed and spun dry

Lemon

lemon juice (2 lemons)

olive oil

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin. 

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly. 

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. 

<p>Cocktail party givers...here's another great one!\</p><p>Entire recipe as written EXCEPT used boneless chicken thigh meat.  </p><p>Cut all chicken into bite-size pieces and followed instructions.</p><p>Kept warm n crisp in 200 degree oven...toothpicks in each.</p><p>Served on warming plate...sauces on side.</p><p>Terrific crunch and flavor...plus a group of happy humans!</p><p>Annie, Fremont, CA</p><p><br /></p>

I want to be Jeffrey.  I love all of Ida's recipes. But this one in particular is adaptable to add-ons.  The greens  are great together.  If you leave off the bread crumbs and add white wine, lemon and capers  you have chicken piccata.  Substitute panko bread crumbs  and serve over creamy mashed potatoes  surrounded by a sea of  fresh  creamed corn. Or make the chicken as is and add a dollop of marinara  on top with full slice of mozzarella before putting in the warming oven. Serve with some buttered pasta and fresh basil  and you have Italian night.  I love when Jeffrey comes home and acts so delighted at everything she  makes.  You got to him Ida just like you got to me.

I added some Panko Bread Crumbs for more Crunch

instead of a salad on top, could you serve it with a lemon sauce and pasta?<br /><br />

<div>I made the chicken exactly as directed and it was awesome; the whole family loved it. I served it with some pasta and marinara sauce on the side instead of the salad, and a big tossed salad separately. I have one leftover piece of chicken and it will make a great sandwich for lunch! Thanks Ina, your recipes are great!</div>

Delicious. Very light and refreshing. <div>I have a few renditions: I've added chopped mini heirloom tomatoes and shallots. I've also increased the amount of parm cheese so it is 50/50 panko and cheese. I've also kicked it up a bit by reducing chicken stock &amp; wine, in a saucepan  and adding butter and shallots, then drizzling over chicken. My guests have raved about it. </div>

Amazing recipe. I've used it for boneless pork chops too.

Delish! The chicken is tender, breadcrumbs add a nice crunch, and using butter and oil keep the chicken moist and flavorful.  Definitely dirtys up a good amount of plates, but worth it! I'd recommend making a batch and then putting the chicken in an oven heated to 300 degrees so it stays warm and may even cook through if sauteeing doesn't fully do the trick. Great weeknight staple!

I’m a retired husband, cooking for my still working wife.  I love this dish!  It’s easy to prepare and satisfying for dinner.  We love Ina and enjoy her recipes.  Thanks for the Food Network app.  It makes cooking easier for me. 

I have followed Food Network recipes for years and have never written a review. After making this chicken I had to write one. I can narrow it to one word - AMAZING!  This recipe will not disappoint. I had two breasts that I sliced to make four thinner breasts. I did pound them out to even them up otherwise I followed the recipe exactly. I would add a little more salt to the flour next time as mentioned in other reviews. This was the best chicken I’ve had in a really long time. 

https://www.foodnetwork.com/videos/inas-parmesan-chicken-0234665

Ina tops her hot, crispy Parmesan Chicken with a fresh green salad.

Ina's Parmesan Chicken

Spaghetti alla Carbonara

pancetta

eggs,

(2 1/2 ounces) Parmigiano-Reggiano cheese

spaghetti

In a large saute pan, heat the oil over medium heat until shimmering. Add the pancetta and cook until it is browned and the fat has rendered, about 5 minutes. Reduce the heat to the lowest setting and keep warm.

In a large bowl, mix together the eggs, cheese, and pepper until uniform. Set aside.

Fill a large pot with water and add enough salt so the water tastes like seawater. Bring the water to a boil. Add the pasta and cook according to the directions on the package until al dente. Reserve 1 cup of the pasta cooking liquid.

Drain the pasta, transfer to the bowl with the egg mixture and add the pancetta, along with all the fat from the pan. Toss the pasta with the egg-cheese mixture and the pancetta until the eggs are cooked and the pasta is coated and creamy, about 1 minute. Serve immediately.

So I got inspired when I watched Mark Murphy whip up this dish in the middle of a GGG episode.  I was like if it’s as good as advertised and he can whip it up in like 10 minutes I need to try this. Well I finally got around to doing it and it was awesome. I sautéd some fresh minced garlic for 6 seconds in with the Pancetta just before tossing the Pancetta in the the spaghetti...because...I can! Seriously...put fresh diced garlic in but DONT BURN IT!

I also added a touch of the pasta water to make the sauce silky and sprinkled parsley over the top… Boom!  Amazing dish! 

It was just the two of us so I did half pound of spaghetti and two eggs plus an egg yolk but I did all the Pancetta...because...I can 

Made this Pasta Carbonara last night. It was amazing. So flavorful. My husband told me not to make it anymore because it was too good. SUPERB. Saw Mark Murphy make it on The Kitchen. It is delicious.

Made this for supper after watching The Kitchen today. Easy to make and oh my goodness it was so good! Will probably add more bacon next time, but we are bacon fanatics. 

Excellent and easy!  Watched him make this on Guy’s Grocery Games in less than 15 min!   My wife and boys love this dish. 

I made a half recipe, just now (we eat our big meal at lunchtime), with bacon and angel hair...husband said ,"how did we live 65 years not knowing this food."

Made this tonight!  watched a video of you makin it outside of this FNK app. 
In it .. you put the noodles directly into the pancetta/bacon first .. then into the egg 
and cheese mixture. It was so good!  Gonna make a carbonara frittata with the leftovers.
thank you Marc Murphy!  for inspiring me to finally make spaghetti alla carbonara! 

My son always requests this dish! Delish!!

I remember seeing you making this on Guy's Grocery Games! I look forward to trying this someday!

https://www.foodnetwork.com/videos/spaghetti-alla-carbonara-7819468

Marc Murphy stops by The Kitchen to make a comfort food favorite.

I'd be willing to wager you've never had a salad like this one, and neither have your guests. It's sort of a whimsical play on Caesar salad that defies expectations. Whatever you think of it, this is guaranteed to be a conversation piece.

Frozen Lettuce

iceberg lettuce

garlic

vegetable oil

mayonnaise

rice vinegar

lemon juice

Worcestershire sauce

white miso

onion

anchovy paste

yellow mustard

lemon, zested

Salt and black pepper

goat cheese

Annatto seeds, for garnish, optional

croutons,

Quarter the lettuce and wrap the pieces in plastic or seal in a covered container and freeze for 1 to 2 hours.

In a small saucepan of boiling water, cook the garlic cloves for 5 minutes; drain. Mince the garlic.

In a small bowl, whisk the oil into the egg yolk. Whisk in the garlic, mayonnaise, vinegar, lemon juice, Worcestershire sauce, miso, grated onion, Parmesan, anchovy paste, mustard, and lemon zest. Season the dressing with salt and pepper, to taste. Fold in the crumbled goat cheese.

Place the frozen lettuce on 4 chilled plates. Spoon the dressing over the lettuce and garnish with a sprinkling of annatto seeds and croutons. Serve immediately.

This was nasty. Lettuce should not be frozen!!

Bacon-Parmesan Stuffing

unsalted butter,

bacon,

onions,

scallions, thinly sliced (white and green parts separated)

rosemary

chicken broth

parsley

Preheat the oven to 375 degrees F. Butter a shallow 3-quart baking dish. Cook the bacon in a large nonstick skillet over medium-high heat, stirring, until crisp, about 5 minutes. Add 6 tablespoons butter, the onions, scallion whites and a pinch of salt. Cook, stirring, until softened, about 5 minutes. Stir in the rosemary. Add the chicken broth and 1 teaspoon salt; bring to a simmer, then remove from the heat.

Whisk the eggs in a large bowl. Whisk in the Parmesan, parsley and 1 tablespoon pepper. Stir in all but 2 tablespoons scallion greens. Stir in the bread cubes and bacon mixture. 

Transfer the stuffing to the prepared dish. Dot with the remaining 2 tablespoons butter. Cover with foil and bake 30 minutes. Uncover and bake until browned, 20 to 30 more minutes. Top with the reserved scallion greens.

My Family loved it!!! I'm already getting request for Christmas Dinner. 

Super good! Although pretty sure 16 cups of bread cubes is a typo. I only needed about 6 cups!<br />

I’m glad I tried this because it was really great. Honestly, I can’t remember the last time I made stuffing that didn’t come from a box.  Very moist and flavorful, and I thought it was quite easy to prepare. 

I often stick to boxed stuffing to make it easy on myself for Thanksgiving.  But when I saw this recipe, it sounded so good that I had to try it.  I made it on Thanksgiving but will try the directions next year for making it a day or two ahead of time to make Thanksgiving Day cleanup easier.<br /><br />It takes some prep with chopping herbs and vegetables, but it's worth it.  This was the best stuffing I think I've ever had and will become a regular part of our Thanksgiving menu.  The bacon drippings and butter made for such a flavorful, rich stuffing, and the scallions added a nice taste, along with the onion and garlic.<br /><br />Make sure you use low-sodium broth and unsalted butter as directed, or it will be way too salty.  The balance was just right with those items.

This was super easy to make and everyone loved it! Super good!

My husband made it for a party and it was probably one of the best bread-based stuffings I’ve had (I usually favor rice-based stuffings).

So I made this recipe for this year’s Friendsgiving with five of my closest friends and it was not so scrumptious. It was so bad that my 29 week old golden retriever pup turned his snout at it. The liberal amount of parmesean gave my fiancée horrible gas for days. My recommendation: stick to Stove Top. 

Easy Parmesan "Risotto"

Arborio rice

chicken

dry white wine

unsalted butter, diced

peas

Easy Parmesan Risotto

EASY PARMESAN âRISOTTOâIna GartenBarefoot Contessa/Dare To Be DifferentFood NetworkArborio Rice, Chicken Stock, Parmesan Cheese, Dry White Wine, Unsalted Butter, Kosher Salt,Pepper, Frozen Peas

Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

This is a hit EVERY TIME!  I get very annoyed at recipe reviews where people give it 5 stars but change half the ingredients. The only variable that affects this recipe is the quality of the parmesan cheese.  I used a very good parmesan cheese from costo and grated it myself. The cheese is very important in this recipe as it is the star of the dish.  If you DO get really good cheese, wait to add any salt. When I get the good cheese, I add more fresh ground black pepper and only a 1/2 teaspoon of salt until I taste it. The parm I use has so much flavor, it would be too salty if I added the full 2 teaspoons.  Roasted or grilled shrimp is an excellent protein topper for this as is good ol' italian seasonsed chicken breasts. I cut them up in pieces at throw them on top of the risotto.  This is a go-to winner in my book.

I cook quit a bit trying various recipes- I've stayed away from risotto because it is just to labor intensive for a quick weeknight dinner or a larger dinner party; BUT THIS IS EASY! I love this method! I did not make this exact risotto recipe- I made a lemon spinach risotto to pair with blackened sea scallops. I sautéd a small onion in olive oil on the stove in the cast iron dutch oven, using a pinch + of salt to bring out the onion juices, I ADDED THE WINE AT THIS POINT and cooked off the alcohol (important for those who found the wine overpowering. I added the chicken broth, juice of one half lemon and ground pepper, then the rice and brought to a boil then transferred to the oven. After 40 minutes I removed it, added the butter and fluffed with a fork. I added a bag of fresh washed baby spinach put the lid back on. It sat for 30 minutes while I made the scallops. The spinach cooked in the steam. I fluffed again. Salt is used sparingly. It was a bomb!!! I will never bake stove top risotto after this!!! Brilliant!!

So so good!! I add pancetta and artichokes 

Totally easy but I would recommend cooking only 30 minutes as mine was a over aldente at 45 minutes.  And my oven doesn't typically cook fast.

Tried this today .  Usually like Ina's recipes.  This however was mushy and did not like the flavor.  Will not be a repeat.

If this sounds like something you'd like even a little, do yourself a favor and make it tonight. Seriously. It's one of those recipes that has the ability to change the way you cook, because risotto - which most people think of as too much trouble for anything but a special occasion (and even then, don't you usually have too many balls in the air to stir a pot of risotto constantly?) - suddenly enters the consideration set for an easy weeknight dinner. Plus, it's delicious. A few caveats: depending on the salt content of your stock, consider tasting before adding the 2 teaspoons of salt at the end. My end result didn't need it and was a tad too salty as a result. Also, next time, I'll let it sit in the Dutch oven for 20 minutes or more, with the lid on. A Dutch oven with the lid on keeps it plenty hot, and it's actually better when it's not piping hot but just a few degrees above lukewarm. I think the flavors marry better at that point as well. <br />

I have made this risotto many times and it turns out perfect every time plus you can switch up with other veggies. I added a bit of Meyers lemon olive oil in place of butter. 

I love this recipe, however it depends on what type of cook wear you’re using.  When I use my Staub, this only takes 25 minutes and the rice is perfect!  Best and easiest recipe ever!

Solid recipe...it was a tad rich for my taste, so I will cut back on the cheese next time.  I did sauté diced onion and mushrooms and added them with the peas.  Scrumptious!

Love this method! My risotto came out fantastic and limited amount of stirring required. Threw in some herbs, tomatoes, sautéed onion, and topped with browned sausage. The perfect base you can customize to your taste

https://www.foodnetwork.com/videos/easy-oven-parmesan-risotto-0225489

Ina's Easy Oven Parmesan 'Risotto' saves time without compromising taste.

Easy Oven Parmesan 'Risotto'

For a quick dinner, whip up Tyler Florence's authentic Spaghetti alla Carbonara recipe, a rich tangle of pasta, pancetta and egg, from Food Network.

Spaghetti Alla Carbonara

dry spaghetti

garlic cloves, finely chopped

Parmigiano-Reggiano,

flat-leaf parsley, chopped

Food Network 
Tyler Florence Spaghetti Alla Carbonara
Winter Weeknight Dinners in 60

Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.

Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.

Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

​My wife and I live in a little town just north of Rome where they take food very seriously, in particular the Cucina Romana. One thing we've noticed is food is subjective, it's nothing more than nostalgia and availability. Guanciale/Pancetta/bacon/Pecorino/Parmigiano it doesn't matter, just use what best that's available to you.<div>We wrote a piece about the origins of Carbonara if you don't mind: </div><div><br /></div><div>http://viamedina.kitchen/blog/2015/6/19/a-concise-history-of-carbonara</div>

I ate some of the best carbonara in my life in this tiny place in Italy, I’ve been eat in many places after that, and tried many recipes too! This by far is the best one and so closed to the one I tried in Italy. Hands down the best recipe here! amazing :) 

Super simple to make and really tasty! I only made 1/2 pound of pasta and I used 2 eggs with the cheese since I wanted a creamier silky sauce. If you want a creamier sauce maybe used 4 eggs with the cheese mixture with a pound of pasta. I think in the video of the recipe he used 4 eggs but the written one only used 2 eggs. So to each his own 

One of the easiest and best recipes for carbonara I’ve found! Thank you!

I have to say that the recipe on line varies completely from the video. For that reason I gave it 4 Stars.  I followed the video and added the 4 large organic eggs, 3 ounces of extra thin sliced pancetta which was my choice to a very large frying pan along with 2 extra diced garlic cloves as we love garlic, drizzled the olive oil into the cooked pasta mixture after mixing the eggs with my organic whole wheat 365 pasta from Whole Foods, which was all combined in a large pasta bowl, not in the frying pan and extra cheese which ended up with a very creamy smooth consistency. Yum!
Watch the video!

Make sure to pay attention to the directions surrounding the eggs, but beyond that, this is a super easy, quick, and delicious staple for dinner

The video calls for 4 eggs and the written recipe indicates 2 eggs. I went with the 4 eggs and followed the procedure in the video which was different in the written recipe.  Also, thought the added salt in the video made it too salty. Other than that, we enjoyed the dish. 

I’ve been looking at this recipe on and off for years. Passing over thinking it’s too pedestrian for my cooking chops. Well, I’m the idiot in this scenario! My son asked me to make it tonight and I thought ok, let’s see. This  is one of the best tasting, easy and satisfying dishes I’ve ever made. The only change I made was to cook half the amount of pasta for the same amount of sauce. Creamy and yummy! Thank you Tyler! This recipe will be forever be in my recipe repertoire.

https://www.foodnetwork.com/videos/911-spaghetti-alla-carbonara-0169339

It's Tyler to the rescue as he helps a fan make spaghetti alla carbonara.

911 Spaghetti Alla Carbonara

Creamy Parmesan Polenta

chicken stock,

garlic (2 cloves)

yellow cornmeal,

Parmesan cheese,

creme fraiche

unsalted butter

Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.

KOSHER SALT!  Yes, it's in caps because I'm yelling.  Ina's recipes are always perfect.  She never disappoints and this includes this recipe.  Wonderful polenta BUT you have to read her recipes.  She ALWAYS calls for kosher salt.  Don't throw in a T of regular salt and then give her recipes 1 star.  

Please don't use the amount of salt in the recipe. Way, way too much, and I used water instead of chicken broth. The salt ruined what is otherwise a good dish.

I never really liked the polenta they served at Italian restaurants and thought it was a less special version of mashed potatoes. But I saw Ina make this on TV and decided to try it at home for myself. I read the reviews and only used a teaspoon of kosher salt and it came out perfect! A great, rich and special side dish and something different than your everyday starchy sides.

WAYYYYYY too salty.  It pretty much ruined the meal.  I hope Food Network will amend this page to say 1 tsp of salt.  And I wish I had read down farther on the page to read the comments and reviews from other folks who also said the same thing - would have save me a lot of polenta in the trash!

There is a flaw in this recipe!!! Even when I adjusted for what I thought was a typo (Tsp of salt versus TBSP) it was super salty! I had to add another 1/2 recipe of plain polenta, and it was still pretty salty! I wish Food Network would fix this, as it could totally ruin someone's dinner! I am giving it 3 stars, because it would be good if you just salt to taste.<br />

I LOVE Ina, but she uses too much salt for my taste so I always scale it down.  Always , especially knowing that the parmesan is also salty.  I usually put in just 1/2 the amt of salt she calls for and then taste later to see if more is needed.

This is wonderful.  I've made it several times and my family raves.  I used marscapone  instead of creme fraiche and did not use any salt because I think the Parmesan is salty enough.  Thanks Ina!

I reduced the salt and skipped the garlic, and it cane out perfect. Paired well with fresh tomato sauce and meatballs. 

Nicely creamy BUT awful, so salty as to be completely inedible! Followed recipe exactly (yes, I used Kosher salt, 1 tablespoon as directed) except I used water instead of broth.<div>Thank goodness I didn’t add the Parmesan before tasting. I almost threw it out right then. But dinner was almost ready so I decided to try to save it. Added the unsalted butter, no change, added 4oz cream cheese, a bit better, added 4oz more and a bit more water made it just ok. Leftovers were thrown out.</div><div>I will never again make a recipe from here with out reading reviews First !</div>

Ina's polenta recipe has way too much salt and pepper. Very disappointed. We threw it out and made scalloped potatos instead. I usually use my own taste buds before adding salt and pepper, but my husband was helping and I forgot to warn him. We tried adding sour cream and sugar. We gave up after the sugar because it didn't taste good at all.

https://www.foodnetwork.com/videos/inas-creamy-parmesan-polenta-0192925

Ina's Creamy Parmesan Polenta is a tasty alternative to rice or potatoes.

Ina's Creamy Parmesan Polenta

Looking for a new way to eat broccoli? Try Ina Garten's Parmesan-Roasted Broccoli, with lemon, Parmesan and pine nuts, from Barefoot Contessa on Food Network.

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