Top Rated Polenta Recipes

Smokey Tomato Polenta Bites
Lightly grease a foil-lined baking sheet.Melt butter in a medium saucepan over medium heat. Stir in garlic, then add Breeze and chicken broth and bring to a simmer. Add polenta and cook, stirring frequently, until mixture is thickening and bubbly. Reduce heat to low and cook for 5 minutes more or until mixture is very thick, stirring constantly. Remove from heat and stir in cheeses; season with salt and pepper.Spread about 3/4-inch thick on prepared baking sheet. Let cool slightly, then cover with plastic wrap and chill until firm.Stir together tomatoes, oil and vinegar in a small bowl. Season with salt to taste and let stand for 5 minutes.Cut polenta into 1-inch squares and top with tomatoes. Sprinkle with basil. 
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4.5
Country Cooking of Italy Cover
When I was writing regularly about wine, I used to make an annual pilgrimage to Verona to attend Vinitaly, the massive international wine trade show. I rarely had a complete dinner (I had usually been snacking all day), but one dish I always looked forward to, sitting at a little wooden table out in the front part of the place, was a big slab of slightly charred fried polenta topped generously with just-melting gorgonzola. This is approximately how it was made.
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4
Stewed Tomatoes with Polenta
The beauty of heirloom tomatoes is that they’re so good they can be eaten raw, which is why I only stewed some of the tomatoes in this recipe. Ironically enough, I couldn’t find heirlooms at the store, so I didn’t feel as guilty about it. This is a very elegant dish that’s really easy to make. All it takes is marsala cooking wine. Bright, ripe heirloom cherry tomatoes are added at the end for a burst of freshness and color. Click here to see It's Time for a Cherry Tomato Fiesta — 11 Great Recipes.
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4
Creamy Polenta with Crumbled Sausage
Polenta is ground corn meal with a slightly finer grain than grits. Topped with ground sausage, polenta makes for a filling, quick meal. Recipe courtesy of Chef Alessandro Gargani.
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4
Swiss Chard and Sausage with Polenta
Swiss chard and sausage — it rolls off your tongue just as easy as it slides off the fork. This recipe is simple in nature but the sauce is made with deliberate steps (browning, deglazing with red wine, aromatics) to have a bold depth in flavor. It's the perfect bath for the Swiss chard and sausage to soak in, and the cheesy polenta is just the icing on the cake. Click here to see Swiss Chard: Not Just for Sides.
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4
Torta di Ricotta e Polenta
Rich, sweet, moist and yet completely free from flour and refined sugar, this Italian lemon and almond cake is a great way to end a meal. It is technically a cheesecake, but has very little in common with the heavy American versions. In Italy, most delis have their own version of ricotta. The most delicious one is made from sheep’s’ milk – try it in this recipe, if you can find it. We often prepare the cake a day in advance. It makes it even creamier and enhances the flavors. — Green Kitchen Travels by David Frenkiel and Luise Vindahl Click Here to See More Dessert Recipes  
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4
Braised Adobo Pork with Polenta
You know that Le Creuset Dutch oven you registered for all those years ago? The one that remains spotlessly clean on a high shelf? First of all, no Dutch oven should ever be spotless. Second of all, get to know the pot. In the winter, few things create a happy home vibe as effortlessly as the smell of something braising all day in a Dutch oven. Here’s the world’s best way to get you started. — Jenny Rosenstrach in Dinner: The Playbook Click Here to See More Polenta Recipes  
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4
Chicken with Garlic and Parmesan Polenta
Many dinners that I prepare consist of seeing what is on hand and determining a menu from those ingredients. I don’t like going shopping for one dish. I have a fair amount of pantry space and a large freezer, so I can typically find ingredients to make something. One night, I wanted to use some chicken thighs from the freezer and decided to serve them with polenta and a green vegetable. I hate to admit this but here goes... I’ve been cooking Italian dishes forever, love food from the North, South and in between, but have never made polenta before. Why? Well, I really have no idea; maybe it was from those years in the South when cornmeal was used for grits, something I thought of as a breakfast staple. It was time to take this plunge and it was beyond easy — could easily become a dinner staple. I can imagine so many variations on a theme: Spices, cream, cheeses... heaven! This dish was so simple, I would say less than an hour from start to finish, so it's a great weeknight meal for a busy family... or even me!
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3.5
Chorizo is a magical ingredient, the kind of thing that makes your food taste way more accomplished without asking anything of you beyond just buying it. D’Artagnan sells a good-quality chorizo that is readily available; just make sure you’re buying Spanish chorizo, which is already cooked, and not Mexican chorizo, which is raw. You can expand or contract this dish based on your needs: Feeding a bigger crowd? Double the amounts. Feeding just yourself? Cook as much chorizo and shrimp as you’d like to eat. It’s really that simple. 
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3.2
Polenta
Add corn and parmesan to your polenta for a salty and sweet grilled side.This recipe is courtesy of Epicurious.
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3.2
Pesto Shrimp Parmesan Polenta
A rich and luscious 30-minute meal full of all your favorite Italian flavors!   https://tasteandsee.com/pesto-shrimp-parmesan-polenta/
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3.125
Polenta Pizza
Among the many gluten-free people I meet, almost all say they miss pizza more than any other food. This version is sure to please those who are gluten-free as well as those who are not. The crust can be made hours in advance. Keep it wrapped and refrigerated, and bake it when you make your topping of choice. If you’re short on time, brown-rice tortillas make a great last-minute pizza crust. Adapted from “Clean Start” by Terry Walters. Click here to see Spa-Inspired Dinner Party.
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2.93617