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Rosemary Polenta
Copyright, 2002, Barefoot Contessa Family Style, All Rights Reserved Show: Barefoot Contessa Episode: 5 Day Make Ahead Dinner Overall User Rating:  This recipe is available for a limited time only. Why? |
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Awful Runny Mess
06/16/2008 at 10:53pm
User: Monica from New York, NY User Rating:
I was so excited to try this recipe for a special Father's Day dinner. I followed it exactly and I was left with a sloppy, runny mess. The polenta never firmed (even after leaving it in the fridge overnight) and I had to throw it all away. What a waste of time and money! Huge disappointment!
Delicious polenta
05/31/2008 at 11:13pm
User: Christy from Ramsey, NJ User Rating:
I followed the exact measurements in the recipe. This was delicious even before cooling and frying! This was very rich and creamy tasting even though I used "Smart Balance" spread instead of butter and used canned evaporated milk instead of half and half. I used regular milk for the milk it called for in the recipe. My husband and teenage son loved this and they never had polenta before! This is a very tasty alternative to potatoes or rice!
WOW
05/01/2008 at 03:38pm
User: Anonymous User Rating:
so good it's unbelievable.
Excellent Polenta !
03/11/2008 at 12:43am
User: Lollie from El Dorado Hills, CA User Rating:
I made this dish to go along with the "chicken with morels" and it turned out great ! The Rosemary Polenta had such a yummy smell as I was cooking it, that I had a little taste, which turned into a larger taste. Yummy ! I had to put the spoon down so I would have enough for dinner. I will make this again and again.
Excellent
01/20/2008 at 10:28pm
User: JENNIFER from Milpitas, CA User Rating:
This was an absolute delicious recipe. Many people in their reviews expressed challenges with the polenta being too watery. *TIP - the proper portion for liquid and polenta mix/cornmeal is 4 to 1. Essentially you should have 4 cups of liquid to 1 cup of polenta. If you use this as a rule of thumb you should be fine. If it gets thicker than you want you can always add more liquid.
Recipe exactly as presented
12/26/2007 at 06:36pm
User: BOOTSIE from SARASOTA, FL User Rating:
In Ina's Barefoot Contessa Family Style cookbook this recipe is word for word including the 2 cups of milk.Nothing in the directions were changed.
Polenta
12/13/2007 at 06:00pm
User: Lynne from Surrey, WA User Rating:
Excellent polenta. On reading the other reviews, I noted that several people mentioned that theirs did not thicken. There is an error in the recipe. The recipe calls for 2 cups of milk as well as 2 cups of 1/2 and 1/2 and chicken stock; however, when I watched her make it on TV, she did not use any milk, so I made mine without the milk and it came out beautifully.
swedishchef-kitchener
12/02/2007 at 02:44pm
User: jennifer from kitchener, AL User Rating:
I made the polenta for a dinner party this weekend. I was a little worried that it wasn't going to turn out, because of all the problems stated in the reviews. I have to say it was very easy, amd it turned out beautifully. I have a habit to try new recipes on company, and one of these times it's going to come back and bite me!! Ina although, has never let me down!! I can't believe how people complained about it being bland! Maybe they forgot to add the chili pepper flakes? Will make it again.... and again!!!!
Make Ahead -
09/18/2007 at 04:46pm
User: Anonymous User Rating:
How can any recipie that says "serve immediately" be called make ahead. And frying when guests are there is not my ahead of an easy dinner party.
Favorite polenta recipe
09/12/2007 at 02:43pm
User: ANN from Carbondale, IL User Rating:
I've made this recipe many times and like it so much I serve my husband's favorite beef ragu (recipe from Lynn Rosetto Casper) over it. The combination of textures and complexity of flavors is awesome. My 2-year-old grandson even loves it. But I've also had the problem of it occasionally being a bit too soft for sauteing and can't figure out why, because I use the same amounts of ingredients every time. My guess is that the cooking time and type of cornmeal used makes a difference.
Wonderful Polenta
08/25/2007 at 09:07pm
User: Debbie from Bremerton, WA User Rating:
This is so good and creamy, wonderful flavor. My husband really loved it also. I am having guest over next weekend so today was a dry run. Thank you for such a great recipe.
Excellent
07/24/2007 at 12:39pm
User: Dana from pittsburgh, PA User Rating:
I made this for our Father's Day dinner and it was a hit even with the pickiest of eaters. I couldn't stop eating it even when it was still in the pot. I'm not sure why some people are having trouble with thickening, but I followed the recipe to a T and used Quaker brand yellow cornmeal. Another time I prepared this with non- fat half and half, thought it was off and then realized it was the half and half. It tasted too weird and I threw out the whole recipe. : ( Thanks, Ina
Fantasitic!
06/25/2007 at 09:11pm
User: SHIRLANA from Fort Gordon, GA User Rating:
This dish has become a friday evening staple in our household! I sometimes use the Mexican Cheese mix and canned chiles instead and it's still wonderful! I also use fat free half and half and 2% milk.
Hit of the Dinner
05/06/2007 at 09:53pm
User: Sherry from Plainfield, IL User Rating:
I made this with lamb chops and it was the hit of the dinner. Easy to make, full of flavor, and made me look like a rock star. Thanks, Ina!
Rosemary Polenta
05/03/2007 at 10:05am
User: Elizabeth from Kingwood, TX User Rating:
Thank you Ina for a wonderful recipe! This was the first time I made polenta and we absolutely loved it. It set up beautifully. I think those that had a problem with it setting up didn't cook it long enough. It makes a huge amount; has anyone tried freezing it with success? I added more salt (2 tsp.) as it was bland when I tasted it and a little extra rosemary. I will make this again, and often!!
Great side dish
04/25/2007 at 10:27pm
User: Anduena from Fort Rucker, AL User Rating:
Very easy dish to prepare. I have had polenta before and was turned off because of the bland taste. This polenta rocks the taste buds.
A new staple
04/23/2007 at 01:25pm
User: Eileen from Higganum, CT User Rating:
Never made polenta before. Followed the recipe exactly and had no trouble with it setting up. Fried it a few hours before the guests arrived. The only trouble I had was that when I turned the pieces, the crispy part wanted to slide right off the polenta. I think the oil/butter mixture was not hot enough. I also put too many pieces in the pan at once. You need room for turning. Put the sauteed pieces on a rack over a baking pan, covered with foil, put the oven on 200 and left them until serving time. They were crunchy outside, creamy inside. The herbs are yummy and the red pepper flakes add just a hint of heat. I will make these over and over.
give it a second chance
04/22/2007 at 07:13am
User: Terri from Epsom, NH User Rating:
I attempted this recipe and it came out really runny as others mentioned - and then tried it again after reading the reviews and let it get very thick and then poured it in the dish and it set up right after i poured it in. it was very tasty and i would definitely make it again.
Delicious!
04/12/2007 at 05:40pm
User: Anonymous User Rating:
I just made this today and had no problem with it setting up. The 7 cups of liquid was not too much. I used the Quaker cornmeal in the round canister and it was fine. Brought the mixture to a full boil, turned it to low and kept it on the burner while stirring in the cornmeal. By the time I finished pouring in the cormeal it was thick already. Could anyone maybe have used long cooking cornmeal? Maybe that makes a difference. I had to have a sneak try before I made it for dinner and it was crispy on the outside and creamy on the inside. YUM! I will definitely be making this time and time again! Thanks Ina.
Great side dish
04/11/2007 at 09:30pm
User: Laura from Citrus Heights, CA User Rating:
I made this tonight and it turned out perfectly. I saw this episode today and thought that this with the Chicken with Morels would be a nice change of pace. I did not have a problem with the polenta setting up. In fact, it starting setting up as soon as it hit the casserole! I did halve this recipe as I was cooking for just the two of us. Same ingredients (including the milk) just exactly half then put into a 9X9 inch casserole. I cooked it over low heat until it was VERY thick. Since Ina didn't add the milk on the program ( I rewound it to make sure) I wanted to make sure it would be thick enough. This was my first time making polenta and won't be my last! Very tasty. Thanks Ina :)
Couscous to rescue
04/07/2007 at 12:31pm
User: Catherine from Covington, LA User Rating:
We followed the recipe but like several other commentators, the end product was so runny that the "triangles" just ran together. Finally gave up, threw the mush away and made couscous for dinner.
Big hit
04/04/2007 at 01:50pm
User: Deborah from Fairfield, CA User Rating:
Many of my clients are vegetarians, this was an excellent crowd pleaser. I served it with a roasted vegetable rague. Thank You, Devora
Excellent!
03/14/2007 at 07:16pm
User: Anonymous User Rating:
Very easy to make and some of the best polenta I have ever tasted. It was a hit at our house. I had no trouble with the polenta setting. I refrigerated it for about 3 hours. Delicious!
SIMPLE TASTY AND EASY
03/11/2007 at 06:51pm
User: michael from w. sayville, NY User Rating:
Watched her cook this today and made it after the show and left it in the fridge and ate it tonight. Very easy and tasty. I had a stone ground cornmeal and and i did not use the 1/2 & 1/2 but i did use 3 cups of fat free milk. Was not runny at all and was firm enough to flour and cook. Perfect
Perfect
02/18/2007 at 12:15am
User: Carey from Blairsville, GA User Rating:
This recipe is perfect! This is my first time ever making polenta and I found the recipe to be quite simple to follow. I LOVE it and this will become a regular in my house!
Question before making...
12/01/2006 at 12:14pm
User: Deanne from Englewood, CO User Rating:
I just watched the show, but haven't made this yet. I plan to make it tonight... sorry for posting before making it, but I didn't know how to get this note in and I have a question. Anyhow, just watched the show and I noticed she didn't mention the 2 cups of milk that's listed in the recipe. She poured in the 2 cups of half & half, but not the milk. Could this be the "runny" problem? Have the people that have prepared this recipe used BOTH the half & half AND the milk? Just curious if the extra 2 cups of milk is a typo in the recipe.
Rosemary Polenta
11/19/2006 at 12:02pm
User: Kathy from Inver Grove Heights, MN User Rating:
A wonderful meld of flavors with much more depth then basic fried 'corn meal mush.' On the show the corn meal used looked very fine, much more then is usual with what is available in my area so I used mesa harina for part of the corn mealand it worked fine.
The best polenta recipe ever
11/18/2006 at 02:53pm
User: Meg from Kennesaw, GA User Rating:
No doubt the best recipe for polenta I've ever tried. The garlic, rosemary and red pepper flakes made a fantastic combination of flavors. I intentionally used an extra 1/4-1/3 cup of finely ground cornmeal, since i've had issues with runny polenta in the past. I cooked it until it was firm and thick, then poured it in the pan and let it sit uncovered on the counter until it quit steaming. Then I covered and refrigerated it. Perfect!
Tried a lower fat version...
11/12/2006 at 02:17pm
User: Anonymous User Rating:
Although I kept the butter, I used fat free evaporated milk instead of the half & half. (I was afraid to use fat free half & half for fear the corn meal wouldn't thicken.) The polenta came out great. This is a keeper for times when you want something a little different than potatoes.
So simple, so tasty!
10/13/2006 at 03:47pm
User: Anonymous User Rating:
This has got to be the richest, most gourmet recipe I have done with polenta and hands-down #1. The recipe is very versatile, interchange the stock flavour, play around with herbs and you have a solid classic to work with here.
I Love It!
07/15/2006 at 11:31am
User: Jeannine from Gardner, MA User Rating:
I tried this rosemary polenta recipe on friends at informal gathering and they all loved it. They thought I spent hours preparing it and that it was difficult, and I graciously thank them for the raves, but it was really easy and quick. Thanks.
Rosemary Polenta Rules
03/29/2006 at 10:42am
User: Michael from Saint Petersburg, FL User Rating:
Fantastic, easy to make,great flavor
Delicious!!!
03/28/2006 at 06:22pm
User: Janet from Wallingford, CT User Rating:
I was so glad to see this recipe again. I had first seen it a year ago at least, and wrote it down, actually scribbled it on a piece of paper. I actually wrote it down correctly. It did come out wonderful. I do not remember what kind of polenta or cornmeal I used, most likely the fast cooking kind and probably just regular corn meal. I had no problem with it setting up. It reminded me of a dish I had growing up. Cornmeal mush (not a very appetizing name), cooked plain, put in a loaf pan, then when set, sliced and browned in butter, yum.
Divine and Easy
01/10/2006 at 10:24pm
User: Gail from Lees Summit, MO User Rating:
Ina Garten you wonderful Contessa you, this recipe is DA BOMB. I was fortunate enough to have some of my own homemade chicken stock available for this recipe. I followed it exactly and the mixture performed just as described in the recipe. I had no trouble getting it to set up. The combined flavors are just wonderful, delicate and so satisfying. I would serve it in its creamy stage also, it was that tasty. Other polenta recipes that I have tried (not Ina's) produced an unpleasantly rubbery texture, this was smooth and just loverly!! Also, if anybody reads this far, try Ina's Curried Couscous, easy and to do die for.
Absolutely Wonderful!
01/01/2006 at 11:07pm
User: Anonymous User Rating:
This is one of our favorite recipes. It's quick to make, but does require some chilling (best if overnight). It can be a little bit spicy, but is wonderful paired with soup on a cold night.
Needs more flavor
01/01/2006 at 06:55pm
User: VINCENT from Elmont, NY User Rating:
This was simple to prepare. I served it on the plate with salad dressed with lemon vinaigrette. I think it could use more cheese and rosemary.I will make this again with a few changes such as these........
runny polenta
12/29/2005 at 04:12pm
User: Anonymous User Rating:
I had the same problem with the runny polenta...How long would you have cooked the mixture? I cooked it until it was very thick...and the recipe didn't mention the type of corn meal and I missed the show, so I did not use the coarse meal. No matter how I cooked the polenta, it would not stay firm. I kept it in the fridge for 24 hours and it still was too soft. It melted everytime it got hot. Could it be that there was too much oil... I'm thinking that their is an error with the recipe, because I followed it exactly and it didn't work out for me. THE flavor was delicious....will try it again after I hear your responses about cooking time. THANKS!!! cchavez
So Good
04/03/2005 at 02:33pm
User: Anonymous User Rating:
easy and very tasty
Best Polenta Ever
02/03/2005 at 09:33am
User: Anonymous User Rating:
The people whose polenta was runny didn't let it cook long enough before pouring it into the dish. I made this a couple nights ago and the combination of flavors is outstanding. I made it the day before I was going to have it for dinner. It turned out perfectly. I served it with chicken from the same show.
Deliciosa
01/30/2005 at 06:14pm
User: JAVIER from Waco, TX User Rating:
Deliciosa
scrumptuous
01/29/2005 at 06:02pm
User: JO from Southaven, NY User Rating:
For those who had trouble with this setting up--Did you use medium stone ground cornmeal as Ina suggested? Just check that and all your measurements again and be sure to let it simmer and thicken enough in the pot before pouring into SHALLOW roasting pan to set. It worked wonderfully and quickly for me and am looking for an opportunity to make this again! Delicious.
Good taste, but soupy
01/27/2005 at 07:42am
User: KAREN from Reston, VA User Rating:
I enjoyed the taste of this dish very much but like another reviewer, the polenta did not set up and was runny. As always, I follow the recipe exactly and it just did not work. I wonder what I did wrong?
Never set up
01/25/2005 at 02:38am
User: Anonymous User Rating:
The flavor of this polenta was wonderful, but it was in the fridge three days and never set up. I ended up heating it in the oven and serving it "runny". Don't know what I did wrong. Could the condensation from covering a warm dish have ruined the polenta?? Is it that "touchy"?
Absolutely Fabulous
01/24/2005 at 07:39am
User: DEBORAH from Dallas, TX User Rating:
This is very easy and QUITE good! A great fix ahead side dish that will impress. The dish makes a very generous amount (could serve 6-8). I recommend making the triangles a bit smaller than mentioned so that they are easier to handle; also use a heavy (rather than non-stick) skillet to fry.
Definitely a Keeper!!!
01/23/2005 at 03:54pm
User: DENECE from Seattle, WA User Rating:
I made the polenta as a side dish with stuffed chicken breasts, as I didn't want to do heavy potatoes... Hubby, niece, daughter and daughter's fiance were over... the only one who didn't LOVE this was my daughter (but she's VERY VERY funny about "food textures"- cottage cheese gags her)... she actually said that she loved the "flavor" but hated the "texture"... Everyone else, including me, thought it was wonderful! It was even good "cold" from the fridge later that night as a snack. I will definitely make this again when I want to impress. Oh, and it was sooooo easy!!!
Delicious!
01/17/2005 at 09:51am
User: TARA from Milford, CT User Rating:
I love rosemary polenta. It is light and fluffy and will take the place of a heavy starch. The bright yellow color looks beautiful next to a meat and a vegetable. This side dish is delicious!
I'm a believer
01/16/2005 at 06:14pm
User: JOANNE from Shirley, NY User Rating:
I have conquered my fear of polenta! This was so easy to make and flavorful and creamy. I halved the recipe, and this was plenty for four people as a side dish. I can see this as a unique appetizer cut smaller.
Fabulous
01/16/2005 at 02:04pm
User: RICK from Camby, IN User Rating:
This was so yummy. My boyfriend and friends loved it. Thanks Ina!
Delicious
01/14/2005 at 01:52pm
User: CINDY from oklahoma city, OK User Rating:
I followed the recipe exactly for a dinner party and everyone loved it!