Reviewed: Apr. 27, 2012

Added basil & garlic powder otherwise made as written. We did also eat it right away. Thought I would save some for later to saute, but there isn't much left. Surprisingly tasty recipe. Thanks!

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Reviewer:

CAIRA01

Reviewed: Apr. 23, 2012

This is a great starter. Makes a perfect polenta every time. I used less parm, but that is just my taste. Really need to stir the polenta, the more stirring, the creamier it will be.

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Reviewer:

jenjen

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Cooking Level: Expert

Reviewed: Apr. 13, 2012

Very good and easy. I added Classico Sun Dried Tomatoes & sauteed garlic to mine. I read reviews AFTER I made mine, but will next time cut back on the water to 2/3 cup because I also like mine more firm. It was delicious though! And the best part is: each serving has only 4 Weight Watchers points! I've been craving polenta, so I'm thankful it fits!

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Reviewer:

Carole

Reviewed: Mar. 11, 2012

This wasn't my favorite. We tried it both fried and baked. The baked was better in our opinion. The flavor reminds my son of cheesy tator tots. I can't say we'll make this again.

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Reviewer:

Susan Quinn

Cooking Level: Intermediate

Home Town: Emporia, Kansas, USA

Living In: Topeka, Kansas, USA

Reviewed: Feb. 10, 2012

I thought this was great. I only had to simmer this for about 10 minutes. It thickened up really fast. This would be good creamy or pan-fried. Will definitely make again...I might try with brown sugar and cinnamon instead of parmesan cheese!

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Reviewer:

gosista18

Reviewed: Feb. 10, 2012

I added dried rosemary, and substitued half of the Parmesan with Asiago which cut down on the "too salty" dilema others were talking about. I did fry mine in olive oil, but may try the baking method next time to cut calories. I also am going to cut down on some of the water so it holds together better for frying or baking

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Reviewer:

dyer22

Reviewed: Dec. 10, 2011

This was the first time I tried anything with polenta and probably shouldn't have tried making it from scatch. Fortunately it turned out great, however I didn't use the parm. I used cheddar cheese instead and I love it. Thank you.

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Reviewer:

grayghost

Cooking Level: Intermediate

Reviewed: Oct. 31, 2011

This was so good and super easy. I ate a whole slice cold waiting for the others to fry. Left out the salt completely and used white cornmeal. Definitely a keeper.

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Reviewer:

LAURASWAY

Reviewed: Sep. 2, 2011

Just YUM! Added to 2 cups boiling water, not 3 as I like mine firm. Easy and fabulous! Thanks!

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Reviewer:

teasnob

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

Reviewed: Aug. 17, 2011

This is a great basic recipe. I added the following: some Bob Evans pre-cooked sausage, some sauteed mushrooms, and some dried basil. I cooked it in a good non stick deep sided skillet, about 25 minutes. Turned it into a greased loaf pan and chilled. Later, I sliced it and pan fried the slices in oil til crispy on the outside. Make sure to get crispy. Delicioso!!

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