Reviewed: Nov. 15, 2009

The base of this - the polenta - was great. I cut the cheese by almost half and it was still really cheesy and creamy, but you should really use a homemade sauce for the top. The canned stuff tastes like it came from a can on top of this. At the very least, stir canned sauce into some sauteed onion and add some herbs first. I added some grated parmesan to the top to make it look nicer.

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Kimberly

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2009

Very easy and good. I omited the sauce due to the other food that I was serving and this was still good.

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LovingFoodInNYC

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Reviewed: Oct. 24, 2009

Delicious! Added 1 pat of butter, 3 cloves of garlic, and some pepper. Baked it without the sauce and served it with lamb chops. My husband and I both had second helpings. Wonderful texture, very easy to make, and a nice change from potatoes.

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32826

Cooking Level: Intermediate

Home Town: South New Berlin, New York, USA

Living In: Orlando, Florida, USA

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Reviewed: Oct. 24, 2009

I made the polenta as directed, but I also bake Italian sausage. After the polenta was baked, I put my homemade sauce over it then sliced my meat and put atop. BEAUTIFUL!!!!

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Melanie

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Reviewed: Oct. 18, 2009

it was alright, but could have used some sausage or other meat on top.

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silvraynebow

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Reviewed: Oct. 16, 2009

Pretty darn comforting.

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Lous

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Reviewed: Sep. 5, 2009

This is a fantastic basic polenta recipe. I use vegetable stock to keep it vegetarian, but otherwise do everything else according to the instructions. I use this recipe everytime I make polenta- it's good as is, or jazzed up with mushrooms and extra cheeses. Yummy!!

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Rachel

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Reviewed: Sep. 1, 2009

My polenta has never turned out so well! Thank you for a great recipe. I used home made sauce with eggplant in it, and it was fabulous. I'll definitely be making this recipe again.

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Ruth

Cooking Level: Expert

Living In: Milton, Wisconsin, USA

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Reviewed: Aug. 27, 2009

This was easy to make. I used the Easy Polenta from this site. Put it in the bottom of a 3 qt casserole dish, placed the vegetable mixture, then cheese on the top. I used garlic instead of garlic powder. We all enjoyed it. Will make again.

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JMCOO

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Reviewed: Aug. 12, 2009

I made this with "World's Best Pasta Sauce!" I layered this like lasagna: polenta, mozzarella, sauce, polenta, mozzarella, sauce, and topped it off with a final layer of polenta. I cooked it the next night for about 30 minutes (uncovered) since it had been in the fridge. It was very good!

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Jenny

Cooking Level: Intermediate

Home Town: Langley, Washington, USA

Living In: Everett, Washington, USA

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Reviewed: Jul. 10, 2009

My family didn't like this at all, the taste was very boring in my opinion. Sorry for the bad rating.

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tibbadee

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Jun. 17, 2009

Mine came out perfect.It firmed up a bit more overnight (leftovers). Only thing that could make it better for me would be some cheese in the middle. Will add to regular rotation. Thanks.

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queenbuffet

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Reviewed: Jun. 17, 2009

This was a very easy recipe - I followed it exactly, and it turned out really well! I am new to polenta (I had only used it to make some little pancake things for my daughter), so I wanted to try something easy with it that would be familiar enough for my slightly picky husband to like :o) This seemed to fit the bill, and I really liked it. My husband was so-so as well as my daughter, but I am craving it again! My polenta did turn out really creamy, like some other people said, not very solid. We just mixed everything together and ate "polenta spaghetti sauce soup". The next day, though, I ate leftovers, and the time in the fridge had firmed the remaining polenta a little more. It tasted great that way, too. I would suggest anyone to try it!

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Cosettey

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Reviewed: May 28, 2009

Great recipe. WAY better than the logs. For my version I cooled overnight in the fridge, then cut into squares, placed on an oiled cookie sheet, broiled for about 6-7 minutes on the first side, flipped over and added a dollop of ricotta and a slice of fresh mozz on each, then broiled for another 6-7 minutes until cheese was melty and browned in spots. Topped with a mushroom ragout and shredded asiago. AMAZING!

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BIANKAT

Cooking Level: Expert

Home Town: Redondo Beach, California, USA

Living In: Seattle, Washington, USA

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Reviewed: May 26, 2009

I had never eaten polenta before and I didn't know what to expect so all I know is it was delicious! And easy! I will definitely make this dish again.

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terri bates

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Reviewed: May 16, 2009

Absolutely incredible. The only thing that you can do to improve upon this polenta is serve a poached egg over it. The combination is out of this world.

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JCL

Cooking Level: Intermediate

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Reviewed: May 11, 2009

Very easy and excellent recipe. Followed direction exactly, but may not have cooked it enough. I'll need to experiment but my oven needed another 5 to completely firm the polenta. Really enjoyed it and can see this becoming a staple in our house. My only addition was a little black pepper to the polenta itself.

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beansprite

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Reviewed: May 8, 2009

I am making this recipe tonight for the second time. I made no changes...used freshly grated Parmesan, 2% milk, and lite Ragu tomato/basil sauce. When it came out of the oven, it was almost the consistency of grits...a tad thicker. The flavor was so good, and the texture creamy. It firmed as it cooled, and I ate it for leftovers right from the frig and it was wonderful. I used local organic, stone ground, yellow corn meal. This is going to be a staple from now on!

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ChattTraveler

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Reviewed: Apr. 15, 2009

First time I've made or eaten polenta! So easy...and yummy! Served it the first night topped with ossobuco & the leftover plain polenta was pan-fried & served with chicken breasts & tomato sauce a couple of nights later. Both times the family wolfed it down. Great recipe - thanks!

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SwtDreams1967

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Reviewed: Mar. 5, 2009

OMG! This is one of the most delicious things I have ever eaten,and definitely a easy quick meal to make. The total time was about an hour including making my sauce from scratch. The only change I made(due to being short on parm cheese) was add about a 1/4 of shredded mexican cheese, and about a tsp of garlic powder. Other than that, left everything the same. Thank you for sharing your amazing recipe!

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INFINITELOLA

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Easy Polenta with Tomato Sauce

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