I am making this recipe tonight for the second time. I made no changes...used freshly grated Parmesan, 2% milk, and lite Ragu tomato/basil sauce. When it came out of the oven, it was almost the consistency of grits...a tad thicker. The flavor was so good, and the texture creamy. It firmed as it cooled, and I ate it for leftovers right from the frig and it was wonderful. I used local organic, stone ground, yellow corn meal. This is going to be a staple from now on!

Reviewed On: May 8, 2009

I have made these 3 times according to the recipe given, and each time they were wonderful. I gave one batch away and got rave reviews. It helps that it is such a healthy recipe. I did use parchment paper in lieu of greasing the pan, but that was just my preference.

Reviewed On: May 8, 2009

I made this exactly as instructed. I have a high-end oven, calibrated to exact temps. I did not test the pastry exactly in the center, but slightly off-center. After sitting on the counter for 10 minutes, I cut a piece out, and the dough was not cooked through. The sides were, but the pastry is so thick, that it was like a biscuit. There was not much juice left, as it was soaked into the pastry. I will not be making this again.

Reviewed On: Jan. 20, 2009