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Reviewed: Jun. 15, 2008

First time having and making polenta. Really good recipe, followed the tip to cook corn in a little butter and added 1 Tbs dried sage. I'll be making this again!

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Reviewer:

meg791


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Reviewed: May 28, 2008

This was a great recipe that I tweaked a little. I used canned corn that I sauteed with the sage and a little butter until the corn was slightly browned and grated in a pinch of fresh nutmeg then added it to the polenta. By sauteeing the sage, it softens the flavor This was super good!

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Reviewer:

RACHEL335

	Cooking Level: Expert
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Reviewed: May 13, 2007

Pretty good, but there was a lot of sage. My dad couldn't even finish it because it was so strong. I'd maybe cut the sage in half.

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Reviewer:

Lauryl

	Cooking Level: Intermediate
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Reviewed: Aug. 25, 2006

This was my second attempt at polenta. Though better than the first, something still wasn't right. The flavor was good, but we didn't care for the roasted corn chunks, they were a little too sweet.

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Reviewer:

Navy_Mommy

	Cooking Level: Expert Home Town: Ocean Springs, Mississippi, USA Living In: D'iberville, Mississippi, USA
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Reviewed: Jul. 21, 2005

Not too bad. I used frozen corn instead. This recipe makes a ton. I wish I had cut the recipe down because I don't really like it cold.

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Reviewer:

LynnInHK

	Cooking Level: Expert Home Town: Centreville, Virginia, USA Living In: Hong Kong, Hong Kong Island, Hong Kong
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Reviewed: Apr. 8, 2005

Very good - this reminds me of dinner with relatives in the Piedmont region in Italy. A wonderful side dish... Sliced and grilled the leftovers the next day which was just as delish as the night before! Thanks for this recipe!

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HKCHEF

	Cooking Level: Expert Living In: Hong Kong, Hong Kong Island, Hong Kong
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Reviewed: Aug. 8, 2004

I made this without the corn, and it was delicious. My whole family, including young children, enjoyed it.

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Reviewer:

SONOMALASS


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