Reviewer:

Reviewed: Jan. 9, 2012

This is fabulous, the only thing that I changed was I swapped basil for the rosemary just because we don't like rosemary. The first night this was creamy, soft and delicious. I was originally looking for a firmer, sliceable polenta and after having this in the fridge overnight that is exactly what it was. Today for lunch I was able to slice it into wedges. Wonderful both ways! I will make this regularly!

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Reviewer:

Joy

Reviewed: Jan. 5, 2012

This recipe is great with the garlic, I nix'd the rosemary, added cumin and a touch of smoked paprika while on the stovetop, then tucked shallots into the casserole polenta while baking in the oven. I also drizzled a rich olive oil beneath and over the polenta in the casserole dish. I'm shooting for a spoonable polenta, so baking for 30 minutes wasn't exactly what I was looking for. I'm still learning!!! I subbed milk for coconut milk too. Less dairy = better for me.

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Reviewer:

SeattleGFFoodie

Reviewed: Oct. 13, 2011

This is a good side. I had cornmeal mix, so I left out the salt and it was perfect. I always forget I have to bake polenta, but it definitely needed it. I served it with the Braised Pork Ragu and enjoyed it.

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Reviewer:

Carol

Cooking Level: Intermediate

Living In: Madison, Mississippi, USA

Reviewed: Aug. 28, 2011

I subbed regular chicken broth and half-n-half instead of milk. Had it for dinner and then leftovers for breakfast the next day. I love grits and the only thing that will prevent me from making this again is I love to try new grit/polenta recipes.

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Reviewer:

Karoda

Reviewed: Feb. 13, 2011

One of my favorite recipes to make. I usually triple the recipe and make one for me, mom and sis.. No wheat for them so this recipe is perfect.. I make exactly as given except I leave it in the oven about 30 minutes more.. then I can cut slices like a cake when it cools.

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Reviewer:

sedakim

Reviewed: Nov. 19, 2010

I really liked this. My husband did too! I added some butter and just a bit of cream and olive oil. Otherwise, directions followed. I liked the rosemary, and used just a bit more than was called for, but I like that flavor. It was fantastic with our dinner. I'll make this again.

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Reviewer:

misslizz83

Cooking Level: Intermediate

Reviewed: Sep. 20, 2010

Made recipe exactly as listed - half of my family loved it - half did not. But it was a texture issue more than anything.

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Reviewer:

jenmark

Reviewed: Sep. 13, 2010

I didn't have any chicken stock on hand but had a chicken and tomato bullion cube on hand that I decided to try instead. The polenta tasted so good that I actually decided not to add the parm and it didn't need any additional salt or pepper either!

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Reviewer:

linehlen

Reviewed: Jul. 28, 2010

Pretty good I guess. I halved the rosemary, which flavor makes it good with a meat side dish (I had it with the balsamic pork recipe from this site). I can see this good with lots of other side dishes if you just switch the seasoning accordingly.

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