Soft Oven Polenta

From: KelseaD

On Oct 28, 2009

This recipe was great, as a base. I loved that I didn't have to stand at the oven and stir, and stir, and stir. It was, however, a bit bland. I added extra cheese to try to make up for it, but that wasn't quite where I needed it to go. Next time, I will add some garlic, pepper, and, depending on the cheese (I used cheddar, as I was serving with pulled pork), some cayenne. I'm sure the leftovers will be great fried up in some olive oil, with some sauce on top.

From: Chef #1157312

On Oct 18, 2009

This is great! I tried a store-made roll of polenta and it was gross. This sounded nice though, and it was. I used vegetable broth and bullion, and fat-free mozzarella that I had on hand. Can't wait to try some different cheeses and add-ins, and find different ways of serving it. So easy and good!

From: dicentra

On May 26, 2006

This is fantastic!!!!! I made mine with Parmesean cheese. YUM. You can really taste the chicken broth, so I think I will use 1/2 water next time. I see a lot of possibilities with this one (different cheeses and/or herbs). I like that it firms up as it sits. Good stuff. Thanks for sharing. 5-26-06 Update. I made this again last night, using bleu cheese and half water, half broth. YUM! Comfort food perfection! While it was still soft, I took some of the polenta and stuffed a couple of beefsteak tomatoes with it. Unbelievable! Soooo good! This recipe is going to be part of my regular rotation from now on!

From: Eric D

On May 18, 2006

Nice recipe. Instead of using stock, I put in about 1/2 a bag of dry, chopped sun dried tomatoes. That gave a very nice flavor to the polenta. Leftover squares fried in a skillet were good for lunch today too!