Reviewed: May 11, 2012

This was so good. I didn't have everything on hand so I made a few substitutions. I used quick cooking polenta for this recipe. I used 1/2 skim milk and 1/2 chick broth instead of whole milk. I also used goat cheese instead of cheddar.

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Reviewer:

tltaggart

Reviewed: May 7, 2012

Instead of 2 cups whole milk and 2 cups water, I just used 4 cups of skim milk. I use less salt than what is called for, adding it to taste when the polenta is creamy. Also, I like to serve it with grated parmesan instead of cheddar, especially if your dinner features Italian flavors. This recipe was great and the instructions were very good. Enjoyed by all--thank you!!

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Reviewer:

MMMICHELLE

Reviewed: Apr. 20, 2012

I made this twice as instructed with water; it tasted great. Then I made it a third time following a suggestion here on the site, and added broth (I used low sodium vegetable instead of chicken). I wasn't crazy about the taste at first, as it tasted like more like broth than polenta, but after I added the cheese (I used grated parmesan instead of mozzarella) and pepper, it was excellent. The broth makes it much yellower in color. I also followed another suggestion and whisked in the polenta with cold liquids instead of hot, then brought it to a boil. I did that all 3 times and I had no clumping. Lastly, I cooked this on an electric stove. Be aware when you're letting it simmer after bringing it to a boil. Electric stoves take much longer to cool down, so even if you bring the heat down to low immediately after it hits the BP, it will continue to boil. I would suggest turning another burner on low, and moving it to that one to simmer.

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Reviewer:

vmyselfandi

Cooking Level: Beginning

Home Town: Brooklyn, New York, USA

Reviewed: Feb. 12, 2012

I only gave this 4 stars because I followed the other reviewers' advice and used 2 cups of chicken broth instead of water. Otherwise, the recipe is amazing.

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Reviewer:

Krystal907

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Cooking Level: Beginning

Home Town: Anchorage, Alaska, USA

Living In: Pullman, Washington, USA

Reviewed: Jan. 28, 2012

Great taste and side dish with BBQ. I cooked it a second time with these changes...I added sauteed onions and garlic, used chicken stock instead of milk and water, and substituted the 2 ounces of grated Parmesan instead of cheddar...great creamy or crispy polenta side with any Italian dish!

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Reviewer:

mjsa1967

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

Reviewed: Jan. 23, 2012

This was tasty. I used chicken stock and parm cheese as suggested by others. The 1st night, we had it warm as is. I put the leftovers in the fridge overnight and planned to have it fried the 2nd night. I sliced it from the loaf pan and tried to fry it but it seemed to melt down and fall apart. I was never able to flip it. So I ended up scooping most of it out of the oil and we still had some crispy bits which were tasty but I think the basic polenta needs to be thicker in order to be able to fry it. I will try again next time by adding some more corn meal to the pot so it firms up more. Thanks for the recipe!

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Reviewer:

Shari Woodhouse

Cooking Level: Intermediate

Home Town: Bradford, Pennsylvania, USA

Reviewed: Jan. 22, 2012

I really liked this. Next time, I would like to refrigerate it and then fry it to see how it tastes. Served with Rosemary Braised Lamb Shanks, Sugar Snap Peas, garlic mashed potatoes, and broccoli with lemon, butter, pine nuts.

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Reviewer:

JOSEPHINE ♥ ALLRECIPES

Living In: Fort Worth, Texas, USA

Reviewed: Jan. 3, 2012

My first time making polenta, so I didn't know what to expect. This was fantastic! I used nonfat milk, 2 Tbs butter, and parmesan cheese. My husband and I loved it. Thank you! :)

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Reviewer:

smithamanda11

Cooking Level: Intermediate

Reviewed: Dec. 31, 2011

love this recipe. it is absolutely delicious. when having other flavors with it, i find the cheddar cheese is nicer and milder than parm cheese. You will love it. i never liked polenta until i made this recipe. lovely dish.

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Reviewer:

MISSNILSA

Cooking Level: Expert

Home Town: New York, New York, USA

Reviewed: Dec. 18, 2011

This was easy to make and tasted wonderful! I've had polenta before and thought it was bland but this had great flavor and was the perfect pairing to spicy pork.

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