polenta recipes

Grilled Salmon and Polenta

grape tomatoes

extra-virgin olive oil,

garlic,

salt and pepper

thyme,

dry white wine

17- to 18-ounce tube polenta, cut into 12 rounds

salmon

chives

Preheat a grill to medium high. Toss the tomatoes with 1 tablespoon olive oil, the garlic, 3/4 teaspoon salt and a few grinds of pepper on a large piece of foil. Add the thyme sprigs and bring up the edges of the foil slightly. Pour in the wine and fold the edges together to form a packet; set aside.

Brush both sides of the polenta rounds with the remaining 1 tablespoon olive oil; season with salt and pepper. Season the salmon with the chopped thyme, salt and pepper.

Oil the grill grates. Grill the foil packet until the tomatoes are soft, 10 to 12 minutes. Meanwhile, grill the polenta and the salmon skin-side down, 3 to 4 minutes; flip and grill until well marked and the salmon is just cooked through, 3 to 4 more minutes.

Divide the salmon and polenta among plates. Spoon the tomatoes and juices over the top. Sprinkle with the chives.

Easy to make and the center cut salmon holds up great on the grill!
Family favorite.

We tried the recipe at home and it was delicious! Wine, tomatoes and garlic was an amazing combination. Will definitely cook again! Thanks

This dish is actually a great one that is quick and easy.  I will definitely make it again. 

Braised Country-Style Pork Ribs

pork ribs

salt and black pepper

vegetable oil

carrot, chopped

celery,

onion, chopped

tomato paste

apple cider vinegar

red pepper flakes

bay leaves

chicken stock

Creamy Polenta, recipe follows

parsley,

Vegetable cooking spray

half-and-half

milk

butter

coarse polenta, or corn grits

Kosher salt

Parmesan

black pepper

Pat the ribs dry and sprinkle with salt and pepper. Heat 2

tablespoons of the oil in a Dutch oven over medium-high heat and brown the ribs

on all sides, working in batches if needed. Remove the ribs and set aside. Add

the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium.

Add the carrots, celery, onions and some salt and pepper and cook until soft,

about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add

the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes.

Deglaze the pan with the vinegar, and then add the red pepper flakes and bay

Add the ribs back to the pan and add enough stock to reach

halfway up the sides of the ribs. Bring the pan to a simmer, cover and place in

the oven. Braise until the meat is tender, about 1 1/2 hours. During the last

half hour, uncover to allow the liquid to reduce and the pork to brown.

Serve the ribs with Creamy Polenta, spooning the sauce on

Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.

In a medium saucepan, add 1 cup of the half-and-half, the milk, 1 tablespoon of the butter and the polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour. 

Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, the remaining 1/3 cup half-and-half and the Parmesan. Salt and pepper conservatively since the polenta will be served with a robustly salted dish.

Oh my goodness! I didn't just like this... I wanted to be alone with it! Where has this recipe been all my life? Only changes I made were to cut the vinegar to 2 tablespoons (not a vinegar fan) and deglaze the pan with soy sauce instead. Also cut the pepper flakes to 1/2 teaspoon. FANTASTIC, Melissa!

OMG!  A new favorite!  I have made this several times and served it to guests recently.  My friend immediately asked for the recipe!  I make it EXACTLY as the recipe is written and it is perfect every time!  Sometimes I can't find the ribs with their bones in them, but it turns out equally well with boneless ones.  (Don't know why they're still called "ribs"...) I serve them with polenta, or mashed potatoes or grits.  You need something "smooshy" to put the gravy on!  The ribs are a BARGAIN at the supermarket, and DELICIOUS!  Thank you, Melissa!!!!!<br />

It was fantastic, I used cauliflower to make the polenta and it was so good! The next morning I added more veggies and an egg, even better! 

I've made this many times and it is a family favorite.  Because the ribs give off a fair amount of grease, I've tweaked it a bit.  I follow the recipe,but at the end I remove the ribs and use an immersion blender to blend the sauce, put the ribs back in and refrigerate over night.  The next day I scrape off the grease that has solidified on top and heat the ribs and sauce on the stove and serve over either polenta or mash potatoes

This is one of the best dishes that I have ever made.  The pork was so tender and the sauce, mmmm!  I used grits and they were amazing.  Thanks for such a great recipe.<br />

Excellent recipe, made multiple times and my family says this dinner is a keeper! If I don't have cider vinegar I use 1/4 cup vinegar and 1/4 cup apple juice to deglaze the pan, then reduce that liquid before adding the meat and chicken broth.

picture does NOT do this justice... pretty fabulous... sauce is rich but does not interfere with the lovely braised ribs... great balance...will make again!

This was an unbelievable dinner. The flavor was just incredible. 

Works perfectly. Love the cider and red pepper flakes. which add some nice interest to the dish. I prefer braising pork more slowly - so I did 300 deg for almost 2 hours<br />

Made this tonight and it's really yummy!  Could only find boneless pork ribs, doubled the veggies and didn't use the red pepper because of sensitivities but otherwise the same. The meat was so tender and I love the creamy polenta.  I did have to reduce the heat on the crockpot to low after about an hour to keep it from burning (and added some chicken stock as well).  My husband and I both were very happy diners.  Will make again for sure!

https://www.foodnetwork.com/videos/country-style-pork-ribs-0239172

Melissa braises pork ribs with a flavorful crust to serve with polenta.

Country-Style Pork Ribs

A simple recipe for chicken and polenta with garlic, a typical Romanian polenta dish, full of comfort and flavor.

Polenta Chicken

Garlic chicken:

chicken legs/ chicken quarters (See note)

paprika

parsley

garlic cloves

fine sea salt and pepper

For the polenta:

polenta

1120 ml/ 2.4 pints

4 2/3 cups water

fine sea salt

butter, optional

Remove the skin from the chicken legs and...

Remove the skin from the chicken legs and divide them at the joint. Sprinkle them generously with salt and pepper.

Heat the oil in a large, heavy-bottom pan,...

Heat the oil in a large, heavy-bottom pan, a pan large enough to hold the chicken pieces in one layer. Place the chicken parts in the pan and brown all over. Sprinkle the paprika on top and stir well to coat the chicken parts with it. Add the chicken stock, it should cover the meat almost entirely, but the chicken should not be swimming in liquid.

Chop the parsley and add half of it...

Chop the parsley and add half of it to the pan. Add some pepper, bring to a boil, lower the heat and cover the pan leaving a crack open. Cook for about 30 minutes (turning the chicken once in between) or until the meat is cooked through.

Start making the polenta about now if you...

Start making the polenta about now if you want to serve this immediately.

By the end of the cooking time, the...

By the end of the cooking time, the sauce should have reduced by half. If you want a thicker sauce, remove the lid from the pot during the last 5 minutes of the cooking time. I don't find it necessary, I like to have a runnier sauce to soak the polenta.

Grate the garlic cloves and add them to...

Grate the garlic cloves and add them to the pan together with the rest of the chopped parsley. Cook for 1 minute, remove from heat and season.

To make the polenta, heat the water in...

To make the polenta, heat the water in a large pan but do not let it come to a boil. Add the salt, stir to dissolve. Add the polenta in a slow stream while stirring all the time.

Bring to a boil, lower the heat, cover...

Bring to a boil, lower the heat, cover with a crack and cook, stirring often, according to the packet's instructions. Mine takes about 20 minutes, but that can differ greatly depending on the polenta you bought.

Once the polenta is ready, stir in the...

Once the polenta is ready, stir in the butter.

Serve as soon as the polenta is ready.

https://mediavine-res.cloudinary.com/video/upload/ba6i2i28c4trtrewxfzq.mp4

Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.

Welcome to Where Is My Spoon! It's all about home cooking

Our favorite mushroom polenta casserole topped with lots of cheese. Served with a garlic yogurt sauce.

Mushroom Polenta Casserole 

Polenta mushroom casserole:

200 g/ 7 oz/ 1 1/3 cup polenta

800 ml/ 27 fl.oz/ 3 1/3 cups water

butter + 1 teaspoon extra

400 g/ 14 oz mushrooms

sage leaves sage

150 g/ 5.3 oz sheep cheese (or feta, gouda, Cheddar, Gorgonzola)

yogurt sauce:

garlic

mustard

250 g/ 9 oz/ 1 cup Greek yogurt

Line a shallow rectangular casserole dish of approximately...

Line a shallow rectangular casserole dish of approximately 21x32 cm/ 8x13 inch with baking paper.

Bring the water to a soft simmer, add...

Bring the water to a soft simmer, add the salt, stir well to dissolve it, and then slowly add the polenta while stirring or whisking continuously. Cover and let cook on very low heat, stirring with a wooden spoon from time to time, according to the packet's instructions.

My polenta usually needs about 20 to 30...

My polenta usually needs about 20 to 30 minutes, but there are quick-cooking sorts that only need 10 minutes and other sorts that need between 40 and 50 minutes. So make sure you follow the packet's instructions.

When the polenta is ready pour into the...

When the polenta is ready pour into the prepared dish. Level nicely and leave it to cool.

When the polenta is cool preheat the oven...

When the polenta is cool preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.

Clean and slice the mushrooms. Halve the sage...

Clean and slice the mushrooms. Halve the sage leaves and cut them into thin strips.

Melt the butter in a large pan and...

Melt the butter in a large pan and fry the mushrooms and the sage for about 3-4 minutes, until golden. Season well with salt and pepper.

Pour the contents of the pan, juices included,...

Pour the contents of the pan, juices included, over the cold polenta. Spread evenly and top with the grated cheese. Dot with the extra teaspoon butter and bake for about 20 minutes or until the cheese is melted and golden.

Grate the garlic cloves into a small bowl,...

Grate the garlic cloves into a small bowl, add the mustard and some salt and stir well.

Slowly add the vegetable oil while stirring until...

Slowly add the vegetable oil while stirring until the mixture emulsifies slightly.

Add the Greek yogurt and stir well. Adjust...

Add the Greek yogurt and stir well. Adjust the taste with salt and pepper.

Serve the polenta casserole immediately with the yogurt...

Serve the polenta casserole immediately with the yogurt sauce and a green salad.

https://mediavine-res.cloudinary.com/video/upload/ql4w003headxqdjdqjaq.mp4

Aromatic mushroom stew in a delicious sauce with lots of herbs, the best mushroom main dish there is. Serve over polenta or mashed potatoes.

Easy Mushroom Stew Recipe (Mushroom Main Dish)

Creamy Parmesan Polenta

chicken stock,

garlic (2 cloves)

yellow cornmeal,

salt

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

No more being chained to the stove, stirring incessantly, on polenta night. Now you can combine it all, and it's done in no time.

Instant Pot Polenta

polenta (not quick-cooking)

Food Network Kitchen’s Instant Pot Polenta

Whisk the polenta, 6 cups water and 2 1/2 teaspoons salt together in the insert of a 6-quart Instant Pot® until combined. Turn the pot to the saute setting (see Cook's Note) and bring to a boil. Whisk well, then follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high setting for 10 minutes.

After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Whisk the polenta until smooth.

Whisk in the Parmesan, then the butter. Cover with the lid and set on warm setting until ready to serve. 

Well the recipe was perfect and a lot easier than standing at my stove for 30+ minutes.  I do believe it needed to be cooked longer as it was pretty runny. The flavor was good, but I would cook it longer next time definitely a keeper

Follow the directions to T and got a Burn Notice from my IP. Didnt work for me

Good recipe that saved a ton of stirring. Used the bulk polenta corn meal from Whole Foods. It was a touch under done when pressure cooking was done but after I stirred in the cheese and butter and let sit warm for 5-6 min it was done perfectly. 

I've tried this twice, and each time I got a BURN message.  I dont know how you all got this to work, but it DID NOT work in my IP.  DISAPPOINTED!!

I tried this 4 times and got a burn notice 3 of them. 

Very good! Served with sauteed mushrooms and a side of vegetarian collard greens (Sunny Anderson's recipe). A nice meatless dinner.

Worked great! Doubled the recipe in my 6-quart Instant Pot Duo and increased the cook time to 14 minutes. I probably could have set the time for 15 or 16 minutes, since there was still a bit of water left on top.

Brighten up your family dinners with this new-season recipe of a rustic polenta tart.

Antipasto polenta tart

1L (4 cups) vegetable or chicken stock

(225 grams) polenta

(90 grams) grated parmesan

thyme leaves

red onion, thinly sliced (using a mandoline)

zucchini,

cherry bocconcini, torn

Extra virgin olive oil, to drizzle

(40 grams) pitted kalamata olives

Basil leaves, to serve

These polenta, olive and sesame cubes make great little snacks or canapés. If you&#8217;re entertaining, you can prepare them well ahead of time.

Top 32 polenta recipes recipes from across the web

The most viewed polenta recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Grilled Salmon and Polenta

Braised Country-Style Pork Ribs

Polenta Chicken

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Creamy Parmesan Polenta

Instant Pot Polenta

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Short Rib Chili

Polenta with Wild Mushrooms, Garlic...

One-Skillet Sausage and Polenta Par...

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Soft Polenta

Crispy Polenta Fries

Rosemary Polenta

Creamy Polenta

Basic Polenta

Roasted Italian Meatballs

30 Ways to Use Polenta That Are Sin...

Fried Polenta

Fried Polenta

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Savory Polenta

Creamy polenta & mushroom ragout

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Grilled Polenta

Shrimp-Stuffed Calamari with Polent...

Polenta Recipe

Top 32 polenta recipes recipes from across the web

The most viewed polenta recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grilled Salmon and Polenta

Braised Country-Style Pork Ribs

Polenta Chicken

Mushroom Polenta Casserole

Creamy Parmesan Polenta

Instant Pot Polenta

Antipasto polenta tart

Polenta, olive and sesame cubes wit...

Short Rib Chili

Polenta with Wild Mushrooms, Garlic...

One-Skillet Sausage and Polenta Par...

Lemon polenta biscuits

Citrus lamb cutlets with low-fat po...

Soft Polenta

Crispy Polenta Fries

Rosemary Polenta

Creamy Polenta

Basic Polenta

Roasted Italian Meatballs

30 Ways to Use Polenta That Are Sin...

Fried Polenta

Fried Polenta

Spicy Braised Short Ribs with Polen...

Easy Spinach Polenta Pie

Polenta Lasagna with Smoky Red Pepp...

Pumpkin Polenta with Vegetables

Savory Polenta

Creamy polenta & mushroom ragout

Chorizo and Polenta Lasagna

Grilled Polenta

Shrimp-Stuffed Calamari with Polent...

Polenta Recipe

The most viewed polenta recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine