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Polenta

Explore 72 recipes, 25 videos, and more

Breakfast Polenta with Figs and Mascarpone

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Crispy Polenta Squares

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Mushroom and Polenta Potpie

Ingredients
  • 1 ounce dried porcini mushrooms
  • 1 1/4 cups boiling water
  • 3 tablespoons unsalted butter
  • 1 clove garlic, peeled and minced
  • 1 medium shallot, peeled and minced
  • 10 ounces white-button mushrooms
  • 1 pound assorted wild mushrooms, such as cremini, oyster, chanterelle, and shiitake
  • 3 tablespoons all-purpose flour
  • 1 cup dry red wine
  • 1 tablespoon tomato paste
  • 1/4 cup heavy cream
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh thyme
  • 1 teaspoon salt, plus more to taste
  • Freshly ground black pepper
  • 3 1/2 cups milk
  • 1 1/2 cups instant polenta
  • 1/2 cup freshly grated Parmesan cheese, plus more for sprinkling
  • 3 large eggs, separated
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Polenta Almond Cake

Other Ideas:
Almonds, Cakes, Dessert
Ingredients
  • 1/2 cup sliced almonds
  • 1/2 cup whole blanched almonds
  • 1/2 cup finely ground polenta
  • 1/2 cup all-purpose flour
  • 1 1/2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, plus 2 tablespoons melted, for pan
  • 1 cup sugar, plus 2 tablespoons for pan
  • 3 large eggs
  • 3 tablespoons freshly squeezed orange juice
  • 1/2 teaspoon pure vanilla extract
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Mixed Tomatoes And Arugula Salad With Crispy Polenta

Ingredients
  • 2 cups mixed tomatoes, such as red and yellow cherry, grape, and teardrop, roughly chopped
  • Coarse salt
  • 12 to 15 large fresh green basil leaves
  • 2 cups fresh purple basil leaves
  • 1 small red chile, halved, stemmed, seeded, and thinly sliced crosswise
  • 3 cups baby arugula, washed and dried
  • 3 cups fresh pea shoots
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon balsamic vinegar, plus more for drizzling (optional)
  • 3 cups Crispy Polenta
  • Parmesan cheese, shaved, for serving
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Baked Polenta Squares with Mediterranean Toppings

Other Ideas:
Appetizers, Italian
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Polenta Gratin with Mushroom Bolognese

Ingredients
  • 2 tablespoons vegetable oil
  • 1 onion, peeled and chopped
  • 1 carrot, peeled and chopped
  • 1 rib celery, peeled and chopped
  • Coarse salt and freshly ground black pepper
  • 1 clove garlic, peeled and very finely chopped
  • 1/2 to 3/4 pound mixed wild mushrooms, cleaned, trimmed, and chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tomato, seeded and diced
  • 1 cup store-bought low-sodium chicken stock
  • 1 cup polenta
  • 1/4 cup extra-virgin olive oil
  • 3 to 4 tablespoons freshly grated Parmigiano Reggiano cheese
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Italian Polenta Cookies

Ingredients
  • 1 3/4 cups all-purpose flour
  • 1 cup Italian polenta, or yellow cornmeal
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2/3 cup sugar
  • 1 tablespoon lemon zest, (1 lemon)
  • 1 large egg, plus 1 large egg yolk
  • 1 teaspoon pure vanilla extract
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Creamy Polenta with Parmesan

Other Ideas:
Italian, Side dishes
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Polenta with Marinara and Meatballs

Ingredients
  • 1/2 cup extra-virgin olive oil
  • 2 large onions, chopped
  • 6 cloves garlic, minced
  • Six (28-ounce) cans crushed tomatoes
  • 1 cup dry white wine
  • 1/2 cup (1 stick) unsalted butter
  • Kathleen's Meatballs
  • 4 cups loosely packed fresh parsley leaves, chopped
  • 2 cups loosely packed fresh basil, chopped
  • Coarse salt and freshly ground pepper
  • 8 cups fine yellow cornmeal (preferably Goya brand)
  • 4 cups freshly grated Locatelli cheese
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