Reviewed: Jul. 18, 2008

Used veg broth. This was just ok, sorry.

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Jennifer B.

Cooking Level: Expert

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jul. 8, 2008

This was fantastic. I switched out the Parmesan for Pepper Jack cheese, and covered the polenta with a black bean salsa to bake. I served it with Cuban pork, and we LOVED it!!

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Valinwichita

Cooking Level: Expert

Home Town: Windsor, Missouri, USA

Living In: Wichita, Kansas, USA

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Reviewed: Jun. 20, 2008

I made the polenta according to the recipe but I used my own homemade tomato garlic meat sauce. My husband loved it so much that he said that I can make this dish many times. The traditional polenta is made with water, but the milk gives it nice creamy texture. I also added a tablespoon of butter to the polenta when I was stiring it. This is great reheated the next day in the microwave or in the oven.

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rosabela

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

Living In: Regensburg, Bayern, Germany

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Reviewed: May 11, 2008

This was good. I was expecting the polenta to be a bit firmer, but the taste was still excellent. I mixed a can of diced tomatoes with green chillies in with the pasta sauce, so it had a little kick. Had to boil the polenta longer than 5 minutes...more like 15.

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JDEDIT2001

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Reviewed: May 4, 2008

Good recipe, easy to follow. I added minced garlic during the boiling stage. Used real grated parm. I baked in a loaf pan without the sauce and served with a baked chicken breast that had tomato sauce which we used over the polenta at serving time. Will try again, might try grilling or frying the slices next time. This had more of a bread texture, but it was good!

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dd

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Mar. 31, 2008

This recipe was great! Very tasty. The only thing I did differently is substitute some of the Parmesan cheese with sharp cheddar. Thanks for a great and easy recipe!

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YIDENEH

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Reviewed: Jan. 28, 2008

Absolutely delicious. I did have to stir the polenta longer than 5 minutes to thicken, but the flavor is outstanding.

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Nana Nancy

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Reviewed: Jan. 27, 2008

This was a pretty good recipe for baked polenta, but mine needed about 20 minutes in the oven before it was done.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 9, 2007

I never tried polenta before so I can't really compare it to anything. That being said, I thought it was quite good. I used this recipe for the polenta but omitted the parmesan and put the polenta in the fridge to set. I then used the polenta for the recipe "Polenta with Roasted Vegetables." Worked quite well!

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lobsteriffic

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Nov. 4, 2007

Thanks for submitting a great recipe! I've been gently introducing my family to vegetarian cuisine and this dish was perfect.

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Miriouma

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Spokane, Washington, USA

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Reviewed: Sep. 23, 2007

Just great! Easy and quick. Used my own sauce. Great with chciken.

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Bodicea

Cooking Level: Expert

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Reviewed: Sep. 21, 2007

recipe went as stated. the results were fantastic. Was a great hit. there was only a clean plate left. gets my vote!!!

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Michael

Cooking Level: Expert

Living In: Fresno, California, USA

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Reviewed: Sep. 3, 2007

I love this recipe! I have made it over and over again. My roommates can't wait for it to get out of the oven every time I make it. It's even better the next day when the polent has a chance to firm up. Just YUM!

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sphinxwinks

Cooking Level: Intermediate

Home Town: Fort Hood, Texas, USA

Living In: San Francisco, California, USA

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Reviewed: Aug. 13, 2007

This was quite good! It makes some really creamy polenta, and I used meat spagetti sauce on top. Very yummy! It makes quite a lot too.

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HAWESA

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Jul. 10, 2007

This tasted great! I had my first try of polenta at school and loved it! This was a good recipe, I'll agree it's a bit runny... but I didn't mind it much. Taste great with grilled zucchini, squash and bell peppers on the side!

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Newbie

Cooking Level: Intermediate

Living In: Bloomington, Indiana, USA

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Reviewed: Jun. 29, 2007

the polenta came out very nice, however the tomato sauce seemed a bit acidic to the delicate flavor of the polenta. I think next time I will omit the sauce and serve plain.

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MARIE20

Cooking Level: Intermediate

Living In: Amery, Wisconsin, USA

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Reviewed: Jun. 25, 2007

Used prepared polenta out of the tube and added some mozarella cheese to the top. Simple and easy! Thanks!

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Dragngirle

Cooking Level: Intermediate

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Reviewed: Apr. 28, 2007

THis is wonderful and easy. My picky 9 year old even loved it!

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CHRISTA12

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

Living In: Cedar Rapids, Iowa, USA

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Reviewed: Apr. 25, 2007

This was SO good. I used vegetable broth instead of chicken broth and for the Parmesan cheese I grated the good stuff myself and I think it made a difference. The sauce you use on top really impacts the flavor, so choose or make a good one. I will definitely be making this again!

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MANDI810

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Reviewed: Apr. 20, 2007

I didn't make the entire recipe; I only used the polenta recipe itself. It's a great recipe. I think next time I'll cut down on the parmesan cheese because it was pretty strong. I served this with pollo guisado instead of rice and it was a big hit.

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