Reviewed: Feb. 18, 2012

YUM!!! I used turkey sausage instead of bulk Italian sausage and used a 24 oz jar of spaghetti sauce instead of a 16 oz jar. Also added a small amount of some random spices (oregano, pepper, salt). Delicious! Will definitely be making again.

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Reviewer:

remorgan2

Reviewed: Feb. 10, 2012

EXCELLENT RECIPE...wouldn't change a thing. I wasn't sure if the polenta was supposed to brown (nothing seemed to be happening), so I just let it crust a bit. So good.

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Reviewer:

gosista18

Reviewed: Feb. 7, 2012

Awesome recipe!

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Reviewer:

missmiavega

Cooking Level: Intermediate

Home Town: Palestine, Illinois, USA

Living In: Saint Peters, Missouri, USA

Reviewed: Jan. 25, 2012

Delicious and easy!!!

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Reviewer:

MissyB

Cooking Level: Expert

Reviewed: Jun. 25, 2011

We enjoyed this last night! I used a vegetarian sausage and made the polenta for more flavor. This is a quick recipe that you won't feel guilty about!

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Reviewer:

April

Living In: Huntington, West Virginia, USA

Reviewed: Mar. 20, 2011

Yummy, yummy, yummy. Who needs pasta when you get polenta?!

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Reviewer:

Tummy Tara

Home Town: San Francisco, California, USA

Living In: Washington, D.C., USA

Reviewed: Jan. 12, 2011

Very very tasty veggie, meat and sauce mix. I used spicy turkey italian sausage and egg[plant because it was what I had handy. I made homemade polenta with a a recipe off the back of the stone ground cornmeal bag. The polenta itself is very plain, but absorbs the sauce and is pretty tasty for what it is. I got the "go ahead and make this again" from my family

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Reviewer:

Lorroth1

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Webster, New York, USA

Reviewed: Dec. 6, 2010

This recipe was awesome as it was. I hate it when other people alter it in reviews (not fair if it's a different recipe) but I will say this so no one makes the same mistake I did: make sure your sauce has garlic in it, otherwise it won't be just right. Not sure how I managed to buy the only kind without it but.... If you do this, this recipe rocks as it is and will be made again and again in our house. Thanks so much.

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Reviewer:

mj_sakura

Cooking Level: Intermediate

Home Town: Gunnison, Colorado, USA

Reviewed: Nov. 26, 2010

Love this! I double the recipe to make a large cassarole dish for the holidays. I layer polenta, then parmasan, then sausage sauce, then mozzarella. Then again, parm., sauce, and mozz. and bake at 375F for 30 min

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Reviewer:

Natalie Ercolini

Cooking Level: Expert

Home Town: Redwood City, California, USA

Living In: San Carlos, California, USA

Reviewed: Nov. 17, 2010

Yummy! Even my hubby, who isn't a fan of polenta, raved about it several hours later. I couldn't find tubed polenta, so I used instant from a box, then spread it on a cookie sheet and baked it. After baking, I cut it into rounds and broiled it with havarti on top before adding the veggie mixture. (you need to add your own seasoning to the mix). I'll be making this again. Thanks!

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