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Reviewed: Aug. 24, 2008

We cut the polenta into smaller pieces because we served it with another side dish and fish and it wouldn't been too much. Tasted great.

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alaskamojo

	Cooking Level: Expert
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Reviewed: May 14, 2008

This was just okay for me. It felt like something was missing and the polenta was very thick.

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bulldoggin28


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Reviewed: Apr. 29, 2008

very tasty make sure you chill it enough also you can cook the polenta in stock to give it even more flavour

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Great recipe to get me to eat my greens. I find the polenta recipe makes 8 servings, so I use the extra triangles for later in the week. The un-fried polenta keeps well in the fridge and can be fried up for a quick meal with the greens. If you don't have fresh tomatoes use a bit of sauce. I top with fresh shredded mozzerella because I cook for a "non funky cheese eater" and goat cheese classifies as a "funky cheese" to him :-p

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mountianbluebird

	Cooking Level: Intermediate
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Reviewed: Mar. 18, 2007

This was my first time making polenta, and the recipe was very easy to follow. I made the mistake of using a smaller pan than recommended, which made the polenta too thick and hard to fry. If I make it again, I will make the polenta the night before..seems to fry better after it has been chilled longer. This makes a great meal, its delicious and looks beautiful.

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Caitlyn


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Reviewed: May 17, 2004

This is a great polenta recipe that develops polenta-lovers of whomever eats it. I graded down a star, though, because this recipe is much better without the greens and goat cheese. It tastes best covered in a chunky tomato sauce or a hearty chili.

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DREWBIEHLE


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Reviewed: Oct. 21, 2003

This recipe was good, but I gave it fewer stars for the amount of trouble it took and the fact that a cup of cornmeal makes WAY more than two servings of polenta! I increased the amount by half and used only half of that for four people. The rest of the proportions are about correct for four people as is. The goat cheese was a nice touch. Be sure to use tasty tomatoes.

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CYCLECAT

	Cooking Level: Expert Home Town: Kodiak, Alaska, USA Living In: Saint Paul, Minnesota, USA
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Reviewed: Jul. 23, 2003

Yum! I didn't have time to make the polenta, so I used store bought polenta and mixed in fresh corn, garlic and basil. Goes great with sweet potatoes.

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JESSIFIVE


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Reviewed: Nov. 12, 2002

I converted this vegetable side dish into a whole meal by adding a nice piece of grilled salmon. A very elegant presentation. The goat cheese really makes it, so don't leave it out!

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ZOSO

	Home Town: Orlando, Florida, USA
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