Reviewed: Jan. 29, 2012

Took WAY too long to cook and ended up with a flavorless mess. The only redeeming quality is the recipe is inexpensive.

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Reviewed: Jan. 22, 2012

Loved it! For those too lazy to follow these long winded directions, you can buy dried polenta and it cooks in about 10 mins not 30. Resting in the fridge over-night might also be a useful thing to do in advance just to save time.

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SIRSETHALOT

Reviewed: Jan. 16, 2012

Cooked almost exactly as listed save for used minced leeks instead of garlic, used Trader Joe's Herb butter reduction instead of regular butter, and added 2 tbs of It. blend cheese with the parm for more cheesy flavor. Turned out very delicious! The hubby and I were both going back for seconds! :-)

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Ereshkigal

Cooking Level: Intermediate

Home Town: Elkhart, Indiana, USA

Living In: Brookline, Massachusetts, USA

Reviewed: Nov. 10, 2011

oh lala! this was yummy! i did make a few changes...i had the 'tube' of polenta, i just sliced that up and cooked it in the olive oil with some dried basil, dried rosemary, and garlic. i did not have fresh tomato's, so i used a can of tomato's and a can of corn. placed both on top of polenta and smothered it with the goat cheese. of course, i put over the bed of kale that i sauteed up. i did not use any water, just a little oil. the whole family loved this dish~

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serena shultz

Cooking Level: Intermediate

Home Town: Mankato, Minnesota, USA

Living In: Fortuna, California, USA

Reviewed: Jan. 22, 2011

This was way too much polenta for two servings, in fact, I made it into 8. However, my polenta turned out a little gel-like and stuck to my frying pan. Turned into a gloppy mess, not a nice golden brown cake. Disappointed but will try again.

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chwabe

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Reviewed: Sep. 26, 2010

I made only one change to the recipe, and that's that I substituted mozarella for goat cheese (I don't like goat cheese). I loved the texture and flavor mix of this dish, but it still tasted a little bland. I'm going to make it again and add some green hot sauce to it. I think it'll be even better then!

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WHIRLEDPEAS

Cooking Level: Intermediate

Home Town: Chicago Ridge, Illinois, USA

Living In: Lakewood, Colorado, USA

Reviewed: Jun. 2, 2010

I made this as a side dish but I can't imagine this serving only 2 people as a main dish. This makes a lot of polenta! I don't like tomatoes, so didn't add them, but the polenta with goat cheese and kale tasted great together. Served with halibut. I just wished the polenta was thicker and creamier.

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NewToThis

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: New York, New York, USA

Reviewed: May 13, 2010

Great recipe. I modified it slightly to just cook all listed ingredients in a large skillet. Once blended (about 15 minutes), I left it on the stove on Medium High (cover off) and let the bottom get brown and crispy.

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MAREN2000

Cooking Level: Expert

Home Town: Washington, D.C., USA

Living In: San Francisco, California, USA

Reviewed: May 6, 2010

I used a store bought polenta. And didn't bother with the corn. I also topped with a chunky homemade ragu, since tomatoes are not really that great right now. Love the combination of flavors. Absolutely have to have the goat cheese. That's what makes it.

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CRAZY4SUSHI

Cooking Level: Intermediate

Reviewed: Jan. 25, 2010

Although very expensive time-wise, the ingredients were pretty cheap ('cept the goat cheese) so I thought I would give this a try and I'm glad I did. I made the polenta last night while watching TV, so I didn't actually lose much time over it. Yes, the polenta mixture made a lot, but it is perfect for saving for later. The goat cheese is a little on the creamy/rich side, so don't be greedy like me and crumble sooo much on top. I'm not a cheese connoisseur but I would describe it as kind of sour? I actually made this sans kale because my grocery store was out (yeah, weird, I know), but I think the kale would have been the perfect contrast to the cheese (I've had kale before). I broiled for about 5 minutes, which is about a minute after the cheese started browning. I wish I had for a little less because the tomatoes were squishier than I would have liked them (I've never actually broiled anything before). Next time I eat this I will try broiling without the tomatoes!

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