Reviewed: Mar. 6, 2012

Topped with parm, made homemade sauce. Thanks!

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Reviewer:

CookingInSeattle

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Feb. 22, 2012

The recipe looked delicious, but I always have to put my own twist to it and make it a casserole. I wanted it vegetarian, so instead of chicken stock I used enchilada sauce with more milk to make up the difference. Then instead of spaghetti sauce I used two cans of black bean juice with salsa and lime juice. After it cooks,then mixed in the cans of black beans and some queso cheese. Topped with sharp cheddar. When done add sour cream on top with homemade salsa. Yum! :) Thanks for the beginnings of my great concoction!

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Reviewer:

mdpedone

Cooking Level: Expert

Living In: Vancouver, Washington, USA

Reviewed: Jan. 26, 2012

This has become one of our "go-to" recipes for a quick dinner. We make it with plain rice milk, vegetable stock, and skip the Parmesan cheese to make it dairy free. Served with steamed green beans and a tossed salad on the side, it's the perfect weeknight dinner. My children and husband request this meal often. :-)

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Reviewer:

MelissaLovesCoffee

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Cooking Level: Expert

Living In: Bellevue, Nebraska, USA

Reviewed: Jan. 8, 2012

I've eaten polenta since I was a little girl and it was always just cornmeal cooked in water with maybe a little salt. This recipe intrigued me so I gave it a shot. I used 1 cup cream as I had it on hand and needed to use it up and didn't have milk. I used 3 C. chicken broth and only 1/2 C. shredded Asiago cheese. It was so yummy I wanted to eat it just like that and I don't usually like polenta plain. I didn't bake it because my grandmother who came from Italy (never did learn to speak English) would make polenta, pour it onto a dinner plate and smooth it out, make a little ridge around it like a pizza crush might have, and spread homemade spaghetti sauce in the middle up to the ridge with a sprinkling of Parmesan Cheese and serve it with lots of Italian Sausage cut into 2" lenghts cooked in the sauce. Heaven. This polenta would be great with just about anything over it - I plan to try roasted veggies with it. Thanks - this recipe is a keeper!

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Reviewer:

DinnerDiva

Cooking Level: Expert

Home Town: New Castle, Pennsylvania, USA

Living In: Saint Augustine, Florida, USA

Reviewed: Dec. 10, 2011

Great recipe. I cooked the polenta in some chicken broth, and topped the whole thing with oven roasted veggies (Zucchini, eggplant and peppers) and it was absolutely delicious. Thanks for a great recipe!

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Reviewer:

MARBRU

Reviewed: Nov. 26, 2011

Made this for the first time today (a lot of Polenta for one person) it turned out perfect. Could eat it the way it is, as it was thick enough when it came out of the oven but I will have a lot of it to reheat . I did make a couple of changes because I didn't think it would be too tasty as. I chopped VERY finely 3 garlic cloves,and added about 2 tsp. of a dry seasoning I brought back from Italy called spaghettata.(If you ever see this in your country grab a bag. Oh my did that ever improve the flavour. Can't wait to share it with my Italian neighbour. Didn't use the tomato sauce (I only want that on spaghetti) If anything I'd use a mushroom sauce or Celery sauce? I will use "this" batch of polenta with lamb stew over it. Thanks for sharing.

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Reviewer:

TheMagicOne

Reviewed: Aug. 1, 2011

Well, this is very easy. I never buy polenta (I really haven't ever seen it in a grocery store) so I make my own using grown cornmeal. It works out but it's probably better with polenta. Anyway, I did put this under the broiler when I was almost done baking it. I lost track of time and left it in a couple of minutes too long and singed the cheese. Not the recipes falt, totally my error. Anyway, the taste was still good and it is something that I will probably play around with in the future.

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Reviewer:

Laurie

Reviewed: Jul. 22, 2011

Yummy polenta! I used Bob's RedMill polenta. Chicken stock is real deal in this recipe. Thank you so much for a splendid recipe!

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Reviewer:

hannies

Reviewed: Jun. 6, 2011

Yummm! So easy, soo good. My only changes: I replaced 1/2 of the milk w/ half & half, added some fresh basil to my spaghetti sauce, and sprinkled a little mozzarella cheese on top of the sauce at the end. On the other hand, this was so delicious, it would have still been amazing w/out anything added. You could even use less parmesan cheese and it would still be great. Next time I'll add some sauteed mushrooms and spinach to the sauce. Thanks for a great, easy recipe! :)

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Reviewer:

kchris

Reviewed: May 18, 2011

This was my first time having polenta and I was very impressed. Here are a few modifications I made: added garlic powder & some white pepper to the polenta as it cooked. I also ended up baking it for more like 25mins for a firmer texture. I will be making this again!

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