Polenta Parmesan

From: Natalie #5

On May 21, 2009

I like polenta, but will not be making this one again.

From: Wobin

On Nov 5, 2008

Very yummy. I didn't have nutmeg but it still tasted great. I served with Chicken Parmesan - Aaron Mccargo, Jr's Masterpiece! and Kittencal's Marinara Pasta Sauce (Vegetarian) . Now the rest we are eating with the marinara sauce and garlic sauce left from the other recipes. So good. I didnt put the parmasan and dot of butter when baking so I think that is why mine did not brown much. Very yummy and filling.

From: Roosie

On Sep 14, 2004

So, BF just said to me, "Polenta is the best thing in THE WORLD" so I guess you could say we liked this! I served it with a prosciutto tomato-cream sauce and Dilled Green Beans (#99432). What a wonderful dinner! TERRIFIC comfort food. This is only my second try at polenta and the last recipe was less than successful (and certainly didn't make BF rave and lick his plate like this one did!). I made the whole recipe and filled a 8" cake pan and a yogurt container (one of the big 1lb ones) which I plan to freeze for later and maybe try my hand at grilled polenta rounds. This was actually fantasticly easy to make- I was a little worried that the directions were a little vague, but I just simmered for 40 minutes and baked til golden and everything worked out perfectly. Crisp delightful crust, light parmesean flavor, rich without being heavy (I did substitue some butter with olive oil) and like Lennie said, a lovely custardy texture. BF loved this so much- he started eating the polenta out of the pan with a spoon and was howling when I told him to stop! I am SURE a certain someone will insist I make this again! Thanks for a great one.

From: Connie Lea

On Feb 12, 2009

I loved this. I never would have thought to add parmesan cheese and nutmeg, but was very good. I served this with Kittencal's Marinara Pasta Sauce. If any of you have trouble with lumps, add the two cups of cornmeal to two cups of cold water, stir and then add to the six cups of boiling water. Thanks for a great recipe Bergy.