Great idea to serve polenta with veggies in tomato sauce like that especially with italian sausage. I have made some modifications however: instead of spaghetti sauce i used a 24 oz can of crushed tomatoes, i have added 3 crushed cloves of garlic and about a teaspoon of crushed red pepper flakes. I also made the polenta instead of buying it and didn't do the broiling part which actually sounds really good. (To make the polenta just bring water to a simmer and slowly add corn meal mixing constantly; let cook for about 5 mins)

Reviewed On: May 14, 2009

Yummy and I'm not even a big pumpkin fan. The glaze came out great as well. For the initial amount of liquid one cup of confectioner's sugar would have been enough. I ended up with a lot of glaze which I froze for later use. If the cookies come out too dry just put them in an airtight container for a day and they soften nicely.

Reviewed On: Nov. 26, 2008

Tasty but I would suggest about 5 minutes less in the oven for the crust and an extra 5 minutes (over the 20) for the meringue. Following the recipe rendered my crust crumbly and the meringue watery about 30 minutes after taking it out of the oven.

Reviewed On: Nov. 26, 2008