Reviewed: Nov. 22, 2009

I decided to make it instead of buying simply because it's cheaper and so easy. Turned out great. I used it in Ratatouille Polenta Bake from this site as well. It was so yummy and all my co-workers were inquiring about the delicious smell.

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Mattie Hyde

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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Reviewed: Nov. 10, 2009

Very easy. I used it for the pesto polenta dish and, the next morning, slice the leftover into bricks and pan fried in a little butter until nicely browned on each side. Served with bacon and a little maple syrup. Good.

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tmce

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Reviewed: Oct. 29, 2009

Perfect polenta recipe! I made it without the cheese and used the recipe in a sort of Polenta Parmesan. Also, I found that I only had to refrigerate it until it was cold throughout (so, about an hour on a sheet pan, spread thin).

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Cory P

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Denver, Colorado, USA

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Reviewed: Aug. 30, 2009

Very tasty and makes the house smell WAY good when fried. Good with a little warm spaghetti sauce or pizza sauce on it.

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jedgington

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Reviewed: Aug. 23, 2009

They tasted very good and were easy to make.

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Andrea

Cooking Level: Intermediate

Home Town: Hagerstown, Maryland, USA

Living In: Frederick, Maryland, USA

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Reviewed: Aug. 2, 2009

Very easy to make and we all liked it! Never have ahd polenta before so might try it with a different cheese next time..

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JEM

Cooking Level: Intermediate

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Reviewed: Jul. 27, 2009

This was a first for us and it was a hit! I made it as written and will make again.

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livingrn

Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA

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Reviewed: Jun. 16, 2009

Delicious!! My first time making polenta, and my family and I thought this was very, very good. It's so quick and easy to make. I chilled it in a 9x13 pyrex, and used a glass to cut circles. I fried them, and was eating them straight out of the pan, before they even got a chance to be used in my recipe! My only recommendation, to make this 5 stars: Leave out the salt!! With the parmesan cheese added, this polenta is plenty salty enough already.

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Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Jun. 9, 2009

this was just how my grandma made it but without the cheese.

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rizzo1267

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Reviewed: Apr. 8, 2009

added diced jalapeno to it! awesome!!!

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alance

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Reviewed: Nov. 24, 2008

Yum! After chilling, I sliced the polenta loaf into finger-sized pieces and pan-fried them. Delicious!

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DrGaellon

Cooking Level: Expert

Home Town: Whitestone, New York, USA

Living In: Yonkers, New York, USA

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Reviewed: Oct. 27, 2008

Delicious! I have only had polenta one at my American friends place, the creamy kind. I just tasted this straight off the stove top and it is delicious. It is now cooling and I can't wait to try it fried in some olive oil like everyone else seems to be suggesting! Thanks for the delicious recipe.

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WENDOPIA

Cooking Level: Intermediate

Home Town: Quebec, Quebec, Canada

Living In: Budapest, Pest, Hungary

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Reviewed: Sep. 23, 2008

I liked this best straight from the stove. I did let it sit up and then sliced it and tried to fry it in some olive oil, but it did not get crispy like I thought it might. I ended up wishing I had just served it directly from the pot. Add a little garlic powder too. Very easy recipe and fairly quick too.

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SweetTooth

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Reviewed: Sep. 20, 2008

I added in roasted red bell peppers, about a 1/4 cup.....yummy......makes a great start for anything calling for polenta.

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WENDY

Cooking Level: Professional

Living In: Rochester, New York, USA

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Reviewed: Aug. 27, 2008

After I started making this recipe, I realized I didn't have any cheese...so I made it without it. It still turned out very tasty! I stirred in about 1/4 up fresh corn kernels and poured into a cake pan so that it would have a shape. After it had set, I cut it into pieces and fried in evoo, topped with homemade tomato sauce - DELISH!

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Terra

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Aug. 16, 2008

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.

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Pamplemousse

Cooking Level: Intermediate

Home Town: La Fayette, New York, USA

Living In: Heidelberg, Baden-Württemberg, Germany

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Reviewed: Jun. 23, 2008

Cut the recipe in half using 3/4 c. water and the rest half/half with fine white cornmeal. Mixed well using cold ingredients and constant whisking; added the cheese, butter, and a small package of cream cheese at the end. Used a small amount of salt initially and later some garlic powder. The mixture went into an 8" metal loaf pan for 4-5 hours. Jelled well - sliced into 'fingers' and fried in olive oil. Everyone enjoyed this as an alternative to potatoes. Served with a pork loin, cabbage slaw, and an assortment of seedless grapes.

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judi0044

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Reviewed: Jun. 15, 2008

This is the first time I have made polenta. Normally my husband makes it and I thought I would surprise him by making it for him for Father's day dinner. Thank you for such an easy recipe.

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Aleisha

Cooking Level: Intermediate

Home Town: Arima, Arima Borough, Trinidad And Tobago

Living In: Palm Bay, Florida, USA

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Reviewed: Dec. 26, 2007

My husband and I love this recipe! It's a quick side dish. Try adding sun dried tomatoes ...yum!

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Teresa

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Reviewed: Dec. 2, 2007

I make this every Sunday. I bake it and let it cool. Then I cut into small rectangle cubes and package 4 to a little disposable lidded bowl. Nuke on high for 2-3 minutes with 1/2 cup spag sauce or alone. Heavenly lunch!

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