Reviewed: Jan. 20, 2009

We loved this dish. Made my own polenta with parmesean cheese!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

calebbear

Cooking Level: Intermediate

Home Town: Greensburg, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 19, 2009

Absolutely Delish!!!! Brought to a friends house for dinner to go with lasagne. It was a big hit. I also did not fry polenta. Just made homemade and lined bottom of pan with it and sprinkled a little garlic salt and drizzled some olive oil on top of it. I omitted the carrots and added mushrooms. I also added garlic to the vegetable while sauteeing. Very tasty, will become a regular in our house!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Brigette aka Wine Snob

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 30, 2008

I thought this was really good. Instead of using the garlic salt, I used real garlic and sauteed it with the veggies. I also cooked the onions and peppers first so they would be softer. Next time, I will add some chicken breast strips to make it a full meal. I will make this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Celestia L.

Cooking Level: Expert

Home Town: Spanish Fork, Utah, USA

Living In: Olivehurst, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 10, 2008

Not bad, but this recipe is a lot of work with underwhelming results.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

UGAXena

Cooking Level: Beginning

Living In: Atlanta, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 4, 2008

This was great and SUPER EASY! I did make some changes though to make it healthier. I cut the polenta into 18 peices. Then I seasoned with smoked paprika, freshly ground italian seasoning,sea salt and fresh ground pepper. I did that on both sides and then sprayed both sides with pam. I baked at 350 for 25 min. I sauteed 4oz of mushrooms with the veggies. I also seasoned it with the same seasoning. I chopped up a pkg of fresh basil and added it to the veggie mix after adding sauce. I used a 8x8 dish putting 9 peices at the bottom, 1/2 the veggies, the other 9 peices , the rest of the veggies then the cheese, I used reduced fat mozzerella. You MUST use a good sauce. Using a bad sauce will get you a bad dish. I used emeril's roasted garlic. This is something that I will make on a regular basis. My husband and toddler loved it and it was even better the next day. It only lasted 2 meals though dinner and lunch the next day. Next time I will double the recipe and if you have a big family, you should too.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

eternalsunshine

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 24, 2008

the only change i made to the recipe was subbing tomato sauce (with the addition of a healthy dose of basil, oregano and garlic powder) for the spaghetti sauce. what needs to happen next time to make this a 5 star recipe is: 1) the bell pepper needs to be sauteed longer--the crunch was jarring, 2) the polenta needs to be doubled--it was hardly noticeable. i can't wait to make again with a little tweaking. thanks for the recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

tunatwist

Cooking Level: Intermediate

Living In: Austin, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 10, 2008

My family went wild for this dinner! I added ground turkey to make a lovely one-dish meal. I loved all the veggies and I liked it with Romano substituted for the Parmesan. Delicious!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MMMICHELLE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 3, 2008

Very good--The squash is delicious! I didn't have quite enough mozzarella, but used extra parmesan and it crusted over the vegetables very nicely.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Petey

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 15, 2008

This wasn't as flavorful as I had hoped when I first tried it. I will add more spices next time. However, when I reheated the leftovers the next day, it tasted wonderful.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Megan B

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 4, 2008

This is definitely a tasty recipe. I gave it a 5 because it was very good, easy to make, and used up my summer squash. Not to mention that it involved deep-frying, and you can't go wrong with that. Next time I'll definitely make my own polenta on the advice of other reviewers.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sounds of clouds

Cooking Level: Intermediate

Home Town: Oberlin, Ohio, USA

Living In: Medford, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 29, 2008

Great - easy. I made this without the zuccinni simply because I did not have any in the fridge and it was great. Also added a little oregeno and some baisl to the tomato sauce. Fairly toddler friendly - didn't love it right off the bat but ate a good amount, I think after a few more times she will really like it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CindyF

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 24, 2008

I used sundried tomatoe polenta and added eggplant to the vegetable mixture. It was fabulous. Next time I think I will use a teflon pan to brown the polenta instead of oil and see if that is exchangeable. A new main stay at my house!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Shari

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 23, 2008

Really good flavors, very filling, unique and luscious. I added mushrooms and cucumbers for added crunch, but chose not to fry the polenta (afraid that would make it too greasy / heavy, what with the healthy amount of cheese used here as well.) The texture of the polenta still turned out great -just make sure to slice them thick enough to stand up to the hefty amount of ingredients.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

POETKITTY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 23, 2008

Delicious... And you could turn it into a south of the border version.. Use cheddar instead of parmesan, salsa or taco sauce instead of spaghetti sauce, and add some mexican spices to the chicken! I'm going to try it this way today!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Abuela Nany

Cooking Level: Expert

Home Town: Eldorado, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 18, 2008

Excellent. Would make this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

gaiea

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 28, 2008

What I like most about this recipe is the versatility. I definintely think the squash is a good idea, but other vegetables can be varied. Other than that, I pretty much followed the recipe exactly. My baby loved it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

APCOOKING

Cooking Level: Intermediate

Home Town: Marmora, Ontario, Canada

Living In: Ottawa, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 13, 2008

very delicious and VERY EASY! i used a mandolin to slice all the veggies. i baked the polenta for about 25 minutes at 350F, which made it crunchy and not soaked with oil. once i placed the polenta slices in the dish, i realized it was going to be smaller than i initially thought. i ended up using a 9x9 glass dish. also, with it being smaller, i omitted the zucchini, but added in some fresh mushrooms. finally, since everything was cooked and still hot, i broiled the finished dish until the cheese was melted. i will definitely be making this again and again! THANKS!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

trollmother

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2007

Fantastic! To make a one dish meal, I cut baked chicken into strips and laid it on top before adding the cheese and baking. This is also good with the addition of black olives and artichoke hearts.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

PATSY HENNESSEY

Cooking Level: Expert

Home Town: Chillicothe, Ohio, USA

Living In: Tucson, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 6, 2007

I love this recipe, but my husband thinks it is too bland. I love the way the polenta and cheese compliment the fresh taste of the squash. I make the polenta from cornmeal and simply spread the mix on the bottom of a greased casserole dish. I think this makes for lighter fare.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Alissa

Cooking Level: Intermediate

Home Town: Chelmsford, Massachusetts, USA

Living In: Westford, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 10, 2007

Ooooh Nelly! This was great! I agree that I wouldn't fry the polenta next time. I think I will also add mushrooms to the veggies...Mmmm. In Fact, I am making it again tonight! Yes, thats two nights in a row! That good!

Was this review helpful? [ YES ]
1 user found this review helpful