I can't help but think that the 1-1/4 cups of butter must be a typo. I used 3/4 cup (1-1/2 sticks), and it was plenty. I made a trip to Aldi to pick up some Gruyere cheese, just to make this recipe, but they were all out (seasonal item). I pulled up Google on my phone and found that any Swiss cheese is a suitable substitution for Gruyere, so I purchased a block of baby Swiss and used that. I ended up with more polenta than would fit level in the 8" cake pan. It was slightly mounded up in the pan, and I ended up shaving some of the top off once it was set, so that it made for a flat surface when I turned it out onto the cutting board for slicing. Next time I will use a 9" or 10" springform pan. Both my husband and I agreed that the flavors are similar to the shrimp and grits that we make, so we intend to use the left overs with some sauteed shrimp another night this week.
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I can't help but think that the 1-1/4 cups of butter must be a typo. I used 3/4 cup (1-1/2...