Excellent recipe. Only change I made was to use a full can of chickpeas (only because I misread the recipe!) which made this great as a meal salad to take to work. I also used halved grape tomatoes as they were what I had and threw the cumin and cayenne in with the quinoa as it simmered. If you like a little heat, some hot sauce added before serving is really excellent.

Reviewed On: Feb. 28, 2009

Followed another reviewers advice to blind bake the "crust" first, and it really helped the texture. If you prefer your polenta crispier, definitely pop it into the oven first. I also added salt while the polenta was cooking, stirred in a tablespoon of olive oil before spreading it thin, and then ground some fresh black pepper on top. Also used roasted red peppers instead of sauteing fresh ones. Will definitely make this again and will play with the toppings!

Reviewed On: Feb. 19, 2009

Wonderful recipe. I didn't have nutmeg, but I didn't miss it. I used it in the Pesto Polenta Lasagna recipe on this site and it worked wonderfully!

Reviewed On: Jan. 31, 2009