Creamy Parmesan polenta from Cooking for Jeffrey: A Barefoot Contessa Cookbook (page 140) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roasted Italian meatballs

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dbuhler on August 19, 2023

    This is my first time every making and tasting polenta, so I'm not sure if I got the texture right, but either way, this was delicious! Like anya_sf I also served with with the roasted meatballs from the same cookbook and it made a delicious dinner that I am still thinking about!! I halved the recipe. Since I used Better Than Bullion Chicken Base for my brother I reduced the salt called for. I also subbed sour cream for the cream fraiche. I can't wait to make this again!

  • anya_sf on May 20, 2017

    This is the same recipe as in How Easy is That? except 50% more to serve 6 people (larger serving sizes). I made 2/3 recipe, so perhaps this note belongs on the other recipe. I stupidly used the amount of salt called for in the recipe (1 Tbsp Kosher salt for 2/3 recipe) and it was too salty. Still, we ate it, and it was very good with the meatballs and marinara sauce from the same cookbook. But next time only use half the salt Ina calls for unless your stock is unsalted. Sometimes her recipes are spot on with the salt, but other times they are too salty, and this is one of those times. Still, it's very flavorful for polenta, with a nice creamy consistency. It's fairly rich, with butter, creme fraiche, and Parmesan cheese, but that's what makes it good.

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