This is a great basic polenta recipe..my favorite thing about it is the idea of mixing the polenta in the cold water first then adding to the boiling water. This saves having to 'sprinkle' the polenta into the boiling water (like every other polenta recipe I've seen) and worry about lumping! For that alone I'd like to thank the person who submitted this recipe.

Reviewed On: Aug. 16, 2008

This was great because it was so different and the tastes went really well together. I squeezed some lemon over the cakes before serving.

Reviewed On: Feb. 29, 2008

So good and so easy! I made these without cream of tartar because its not available where I'm living and they were still nice and fluffy. Sometimes I add grated cheese to the dough & brush with garlic butter for the 'red lobster biscuit' taste.

Reviewed On: Dec. 16, 2007