I can't rate this because I changed way too much from the recipe. Like others who've rated the recipe, I find polenta to be very bland. So while cooking it for this recipe, I added to the water-cornmeal mixture: salt, pepper, minced garlic, ground cumin, whole cumin seeds that I'd toasted in a pan, chile powder, and onion powder. In addition to the mushroom topping in this recipe, I also had a pico de gallo-style topping, and a garlic onion tomato sauce topping. I made a pile of lightly-steamed spinach in the center of each plate, placed several polenta slices on the spinach and garnished them only with a little coarse pepper and salt, and some sprigs of cilantro. Then I made small piles of each type of topping in an array around the polenta so that toppings could be added as prefered by the consumer. This went over really well and got rave reviews - the first time we've had polenta and liked it!
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I can't rate this because I changed way too much from the recipe. Like others who've rated...