| Level: | Easy |
| Total: | 1 hr |
| Prep: | 10 min |
| Cook: | 50 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons olive oil, plus extra for grilling or sauteing if desired
- 3/4 cup finely chopped red onion
- 2 cloves garlic, finely minced
- 1 quart chicken stock or broth
- 1 cup coarse ground cornmeal
- 3 tablespoons unsalted butter
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 ounces Parmesan, grated
Instructions
- Preheat oven to 350 degrees F.
- In a large, oven-safe saucepan heat the olive oil over medium heat. Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn.
- Turn the heat up to high, add the chicken stock, bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every
- 10 minutes to prevent lumps. Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper. Once they are incorporated, gradually add the Parmesan.
- Serve as is, or pour the polenta into 9 by 13-inch cake pan lined with parchment paper. Place in the refrigerator to cool completely.
- Once set, turn the polenta out onto a cutting board and cut into squares, rounds, or triangles. Brush each side with olive oil and saute in a nonstick skillet over medium heat, or grill.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 292 |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 10 g |
| Cholesterol | 26 mg |
| Sodium | 531 mg |
Reviews
Where is Alton’s recipe for Grits from the old show?
If you remember to use unsalted butter per his directions and use homemade or low sodium broth it is absolutely the best polenta I have ever eaten. Easy perfection!! Make sure you use a good quality cornmeal – I used Bob’s Red Mill polenta and it was truly exceptional.
It tasted good, but the red onion colored it in a way that was not to my liking. I will use a sweet white onion next time.
Excellent.
This was my first time making polenta. I followed the recipe exactly and this was absolutely awesome. I love Alton’s recipes. I’ve tried many and none have disappointed.
Perfect
Delicious!!! Added a dash of cayenne for a little heat!!
Alton, you’re the best! Loved this…used good old yellow onion, and didn’t add any additional salt because the broth was salted. So easy and YUM! My husband loved it!
I made this camping in a dutch oven and it turned out great!
I love this recipe!! We prefer a thinner polenta so I cut the cornmeal in half. This is a go to for my family. Having it tonight with braised short rib. Delicious!