Paula's Polenta with Mushroom Topping Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jan. 12, 2004
So great. My polenta hating husband even loved it, plus it was easy and fast!! I did make some minor changes...I used green onions instead of white ones, sprinkled each polenta blob with balsamic vinegar and parmesan cheese and broiled for 6 minutes...but thats all. Really devine, wished I had made more. Will add to rotation.
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Cooking Level: Expert

Home Town: Temple Hills, Maryland, USA
Living In: Rochester, New York, USA

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Reviewed: Jun. 13, 2003
Now I remember why I hate making polenta. And this polenta was very boring. The mushrooms were okay, perhaps a little dry for serving over polenta. I will NOT make this again.
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Cooking Level: Expert

Living In: Wilbraham, Massachusetts, USA

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Reviewed: Apr. 17, 2003
This was ok. I would not make it again, but my mom enjoyed it, so that is why I gave it three stars.
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Reviewed: Mar. 11, 2003
had trouble getting out the lumps in the polenta...added a little bit of soy butter for a creamier mushroom sauce. delicious!
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Reviewed: Sep. 7, 2002
this is quick and easy. the mushroom sauce ing adds just the right touch.
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Reviewed: Jan. 13, 2002
This recipe worked great when I doubled it to make 8 servings. I also used some Shittake mushrooms which brought a rich flavor to the sauce. Another tip, it was difficult to transfer the cut polenta from the wax paper since I accidentally cut through the wax paper when I was slicing the squares. The waxpaper stuck to the polenta. So I just lifted it with teh wax paper and flipped it over when I put it on the baking sheet and then peeled off the wax paper. This worked well for me. This is a savory recipe.
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Reviewed: Jun. 10, 2001
I liked the simplicity of this meal. The polenta may be used as appetizers. Broiling the polenta until browned gave it an oily flavor which was similar to fried tortilla chips. Baking lightly gave a great flavor.
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