3 Reviews

Very good, but I think the polenta itself is slightly bland and needs more spices (more sage, some pepper, and maybe some garlic). I doubled the garlic, and to the mushrooms, I added 1/2 t dried rosemary. I left out the butter and salt entirely, adding 1 T oil olive to the polenta and sautéing everything in 2 T olive oil (BTW, I managed to get all the mushrooms into one big skillet, so I sautéed everything at once). This was my first experience with Fotina cheese. I liked it, but it was expensive ($10/lb here), so next time, I'd substitute something cheaper (probably mozzarella).

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The Pixelated Vegetarian July 08, 2007

I also cut this in half and did one layer (used a 9.9) Upped the herbs a little, doubled the garlic (i always do) added some rosemary and thyme. Fantastic! This was my first time making polenta, and eating it. Fiance's first too and we both loved this! Served with Haricot Vert - French Green Beans With Garlic and Sliced Almonds Very filling meal. Thanks!

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Nikoma January 11, 2011

We loved this recipe. Very nice change of pace as a side for our meal. I did change a few things though. I used chicken both instead of the water, I halved the amounts (only 2 of us) and I only did one layer instead of the two. Delicious! :)

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Lori Mama November 01, 2008
Baked Polenta With Mushrooms