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Polenta recipes - 10 recipes

Discover delectable polenta recipes. Be inspired by our selection of polenta appetizers and entrees!

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Top rated Polenta recipes

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Polenta: 1. Add water and kosher salt to a medium pot and stir in the polenta

  • Polenta:
  • 7 cups cold water
  • 1 Tbsp. kosher salt
  • 1 2/3 cups coarse polenta (yellow or white cornmeal)
  • 1 Tbsp. olive oil
  • Salt & freshly ground black pepper
  • Carmelized Onions:
  • 1/4 cup olive oil
  • 1/8 cup unsalted butter
  • 5 large yellow onions
  • 1 tsp. kosher salt
  • 1 tsp. sugar
  • Mushrooms:
  • 1/8 cup olive oil
  • 1 Tbsp. unsalted butter
  • 1 clove chopped garlic
  • 3 cups mushrooms (Baby Bella, Shiitake, Oyster, etc...whatever is to your liking)
  • Salt & freshly ground pepper for taste
4.4/5 (58 Votes)

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Let me begin by saying this is one of my all-time favorite slow cooker recipes that I've ever made

  • DEGLAZE:
  • 2 ounces salt pork, chopped coarse
  • 1/2 cup water
  • 2 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 1 pork loin roast (3 to 4-pound), seasoned with salt and black pepper
  • 1 tablespoon fresh garlic, minced
  • Olive oil (for searing)
  • 1/2 cup dry white wine
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1 ounce dried porcini mushrooms, chopped
  • 1/4 teaspoon baking soda
  • 1 teaspoon anchovy paste
  • 1/4 teaspoon red pepper flakes (decrease by half if you are sensitive to spice)
  • Zest of 1 lemon, minced
  • 2 sprigs each fresh rosemary and sage, tied with kitchen string
  • POLENTA:
  • 2 cups low-sodium chicken broth
  • 2 cups buttermilk
  • 1 cup yellow cornmeal
  • 1/4 cup Parmesan, grated
  • 2 tablespoons unsalted butter
  • 1 tablespoon lemon zest, minced
  • Heavy cream (just a splash, a scant 1/4 cup)
  • Salt and black pepper, to taste
4.8/5 (9 Votes)

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The three cheeses in this baked polenta make it rich and decadent

  • 1 cup coarse grain polenta
  • salt
  • 2 tablespoon unsalted butter
  • 2 tablespoon olive oil
  • 2 clove garlic, thinly sliced
  • 1 (14 1/2 oz) can of diced tomatoes
  • 1 tablespoon oregano leaves
  • 5 ounce Gorgonzola cheese
  • 5 ounce Taleggio cheese
  • 1/2 cup Parmesan cheese, grated
4.5/5 (11 Votes)

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A hearty classic Italian dish, perfect for the coming of fall

  • 1 ⁄4 cup olive oil
  • 1 pound Italian sausages, casings removed
  • 1 red onion, minced
  • 4 cloves garlic, minced
  • 1 (28-ounce) can whole peeled tomatoes, crushed by hand
  • 1 1⁄2 tablespoons balsamic vinegar
  • 1 ⁄4 cup basil leaves, finely chopped
  • Kosher salt, to taste
  • Black pepper, freshly ground, to taste
  • 1 teaspoon fine sea salt
  • 1 1⁄4 cups polenta (not quick-cooking) or yellow cornmeal
  • 1 ⁄2 cup Parmesan, freshly grated, plus more for garnish
4.5/5 (6 Votes)

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Try this delicious Italian Pork Chili with Polenta recipe for dinner

  • 1 large red bell pepper
  • 2 tablespoons EVOO
  • 8 ounces bulk hot Italian sausage or 5 ounces coarsely grated Calabrese salami
  • 4 ounces pancetta, finely diced
  • 1 pound ground pork
  • 2 tablespoons chopped fresh thyme
  • 1 teaspoon fennel seeds
  • 3 to 4 cloves garlic, finely chopped
  • 1 mild or 2 hot fresh red chile peppers, seeded and very finely chopped
  • 1 medium onion, finely chopped
  • 1 sprig fresh oregano, finely chopped
  • 1/4 cup tomato paste
  • 1/2 cup dry red wine
  • 4 to 5 cups chicken stock
  • 1 cup whole milk
  • 1 cup quick-cooking polenta
  • 2 tablespoons butter
  • 1 cup grated pecorino, plus more for serving
  • Salt and freshly ground black pepper
  • Chopped fresh flat-leaf parsley, for garnish
4.5/5 (6 Votes)

By

I consider myself to be a "Flexitarian"

  • RAGU:
  • 2 medium-sized zucchini, sliced about 1/4- thick
  • 2 medium-sized yellow squash, sliced about 1/4- thick
  • 1 carrot, sliced about 1/4- thick
  • 1 red or yellow onion, sliced about 1/4-inch thick
  • 1 garlic clove, finely minced
  • 1 can diced tomatoes, low-salt preferred)
  • 1 can tomato sauce (low-salt preferrred)
  • 2 tablespoons tomato pasta
  • 1/4 cup red wine (optional, but my preference)
  • 1 tablespoon Italian seasoning
  • 1 tablespoon sugar
  • Olive oil (for sauteeing the vegetables)
  • Salt & pepper, to taste
  • Note: Use whatever vegetables you prefer, as this recipe is very versatile
  • POLENTA:
  • 1 cup water
  • 1 cup whole milk
  • 1/2 cup corn meal
  • 1 tablespoon unsalted butter
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 cup mascarpone (you can substitute cream cheese, or leave it out completely)
  • Chicken stock (optional)
4.4/5 (9 Votes)

By

Yes, this recipe is a mouthful

  • MUSHROOOMS:
  • 1 pound Chanterelle mushrooms (you can substitute cremini mushrooms)
  • Olive oil
  • 1 pat unsalted butter
  • 1 garlic clove, finely minced
  • 1 tablespoons fresh sage (or fresh parsley)
  • 1/3 cup white wine (I used sauvignon blanc)
  • Salt
  • Pepper (optional)
  • POLENTA:
  • 1 cup water
  • 1 cup whole milk
  • 1/4 cup corn meal
  • 1/4 cup Parmesan cheese, grated
  • 1 teaspoon salt
  • Chicken stock (optional)
  • PORK TENDERLOIN:
  • 1 pork tenderloin, room temperature (to cook more evenly)
  • Olive oil
  • Salt & pepper
  • 1 cup chicken stock
  • 3 tablespoons boiled apple cider syrup (I buy online at King Arthur flour) or 1/2 cup Unsweetened apple cider
  • Splash white wine
  • 1 pat unsalted butter
4.1/5 (18 Votes)

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Soak the baccala for 3 days in cool water, changing water daily

  • 1 baccala or staccafisso boned, skin removed
  • 4 tablespoons extra-virgin olive oil
  • 1/2 medium red onion chopped 1/4" dice
  • 3 garlic cloves thinly sliced
  • 1 cup dry white wine
  • 2 cups Basic Tomato Sauce (see recipe)
  • 2 tablespoons fennel seeds
  • 2 tablespoons hot chili flakes
  • 2 cups polenta, quick cook-style
4/5 (1 Votes)

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In a medium, heavy-bottomed saucepan, bring salt and 4 cups water to a boil

  • 2 tsp. kosher salt
  • 1 c. polenta or yellow cornmeal
  • 2 tbsp. butter
  • 1/3 c. freshly grated Parmesan
  • 1/3 c. freshly grated Asiago
  • 3 scallions, thinly sliced, whites and greens separated
  • 2 tbsp. extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp. crushed red pepper flakes, plus more for garnish
  • 1 pt. grape tomatoes, halved
  • 1 lb. medium shrimp, peeled and deveined (tails left on, if desired)
  • 2 tsp. fresh thyme leaves
  • 1/2 c. dry white wine
  • 1/2 c. chicken stock
  • 2 tbsp. heavy cream
0/5 (0 Votes)

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In a saucepan, heat 1/4 cup of the olive oil

  • 3/4 cup olive oil
  • 2 garlic cloves chopped
  • 3 cups diced peeled fresh tomatoes (abt 6 medium tomatoes)
  • 2 tablespoons dry red wine
  • 4 tablespoons chopped fresh basil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 recipe Polenta (see recipe), chilled
0/5 (0 Votes)

Any burning questions? Our chefs answer!

Polenta With Tomato Sauce - {Polenta Con Salsa Di Pomodoro} Fried Polenta with Carmelized Onion and Mushrooms