Comments on: Easy Polenta Recipe

By: Dairy + Egg Free Corn Chowder | food allergies + a toddler

Dairy + Egg Free Corn Chowder | food allergies + a toddler — Sat, 12 Nov 2011 14:18:28 +0000

[...] with this recipe but was confused when it said polenta so I made an unnecessarily huge batch of polenta and added that until I got the right thickness in my soup. If I had to do it over again I would do [...]

By: Chloe

Chloe — Wed, 09 Nov 2011 04:18:57 +0000

Just to clarify, there is no gluten in polenta and the thickening of the cornmeal is caused by the gelatinization of starch.

By: Edward Springs

Edward Springs — Tue, 20 Sep 2011 22:12:50 +0000

This polenta dish is the gift that keeps on giving. Posted way back in ’08, I just saw it and made the polenta today, in 2011. So delicious! I can’t believe that much flavor was hiding in just humble corn meal. But baking with Parmesan made it even better. I can’t wait to try the left overs as a fried breakfast dish! Thanks for posting!

By: Sara

Sara — Sat, 03 Sep 2011 13:23:37 +0000

This is great! I’ve been living in Russia for years, and just recently started seeing cornmeal for sale – it’ll be a real taste of home.

By: tonja

tonja — Thu, 11 Aug 2011 14:20:54 +0000

We get our cornmeal from Spring Mill State Park in Indiana, they have a real working grist mill from 1817 that grinds corn (you can watch) and then they sell it in all sizes of bags. It is so fresh as it is ground daily, we love to add the herb rosemary to it for a nice kick.

By: Eileen

Eileen — Mon, 08 Aug 2011 02:10:02 +0000

Made this for my family today. BIG HIT!!!

By: Danika @ Your Organic Life

Danika @ Your Organic Life — Thu, 14 Jul 2011 00:22:35 +0000

I love polenta too. But don’t buy anything that isn’t certified organic or non-GMO. Corn is one of the most genetically modified crops in this country and GMOs have been proven to cause liver damage.

By: nativnissa

nativnissa — Sun, 10 Jul 2011 00:31:25 +0000

Too funny!!

By: Will Owen

Will Owen — Mon, 25 Apr 2011 21:00:19 +0000

I apparently didn’t write down the recipe, I’m assuming because I didn’t really receive one; the guy who told me about it cooks freehand pretty much as I do! However, what I did was cook a pound or so of canellini (follow just about any good dry-bean recipe, if you need one), and when they were soft enough to eat I stripped a good bunch of kale off its stems, chopped the leaves very coarsely and stirred them in to cook (the best stuff is cavolo nero, or “dragon kale”, but any greens you enjoy can be used). Cook polenta as above, and when it’s done stir in a cup or so of shredded fontina cheese. To serve, put a good dollop of polenta into each bowl (warming them is a good idea), then ladle in the beans and greens. A non-Italian but very good touch is some hot sauce added to taste.

By the way, my last batch of polenta was some coarse, whole-grain Red Mule grits. Very good and very corny!