I love polenta, but all that stirring makes me nuts, and I always burn the bottom of the pan. This is such an easy way to make polenta, and it keeps very well in the fridge, since I'm the only one in the family who likes the stuff. I used some great local Parmesan cheese instead of the gorgonzola, and served it with some super-oregano infused tomato sauce. This makes a great breakfast as well! Thanks Chia, you've posted a winner for me!
Hello there..this is the first recipe that I tried. I actually cooked my polenta mixture for a further 5 mins in the microwave, as my DH loves all of his food 'well cooked'...lol After the mixture was cooked I poured it into a pyrex baking dish and generously layered it with grated cheese. I popped it under the grill just to make it golden brown on top, then sprinkled it with chopped spring onion..yummy :)
Hubby: "I like this. You can make this again for me." Love those words. I used chicken broth instead of water and I used Parmesan cheese because it's what I had. Thank you! Sure beats stirring!
I tried this in a 2.5 liter round Pyrex souffle dish with a plastic microwave cover with the vent completely opened. It made a huge mess, bubbling up around the cover at the 12 minute mark, when it was still very watery. I cleaned the mess, left the lid off, and cautiously cooked it in three more two minute increments (total of 6 more minutes) in order to not have it bubble out of the dish. I didn't use paper towel because it seemed to me that it would have fallen into the dish. I sure liked the idea of this, but it didn't work out for me at all. Once it was finally done, it was great, but I am hoping my review might prevent someone else from having the same technical difficulties.
This turns out great, smooth and creamy. I left out the cheese and added 1 tsp onion powder, 1 tsp garlic powder. I spooned the finished polenta into a bowl and then spooned warmed canned Dennisons beanless chili over it. It's kind of a mock tamale. My family loves this.
This is very delicious (I added a little minced garlic and used Romano because that's all I had) but the quantity of cornmeal is insufficient. A good ratio is 3 to 1 so for 4 cups of water, it should be 1-1/2 cups of cornmeal. At least for the consistency I like; nice and firm and not the least bit runny. I did try it as is and microwaved it for 7 minutes longer but it still didn't set. I put it on the stove and added cornmeal to finish it off to the consistency I wanted.
this came out nicely. i used romano cheese because that's what i had. i broiled it afterwards to make a nice crust.
I forgot to stir after the first 6 minutes, so mine was a bit lumpy but that was my fault. Made with chicken broth and Parm. cheese.
I made this for lunch today. Amazing! Used feta because it was what I had. Tip for boiling over: I broke a wooden skewer and placed it in the dish. It breaks the surface tension. Because I ground my own corn I did have to cook a bit longer, but it was delicious with a poached egg.
This is a real find for me. It turned out perfect for my breakfast. I made half of this recipe while cutting down on the salt I added feta in place of gorgonzola (darn.. didn't have it in the fridge). I also added about a tablespoon of Romano. I served my perfect poached egg #208601 over the creamy, cheesy polenta and had a breakfast for a queen! You must try this. I have a 1,000 watt microwave. It turned out great and now I have a little leftover sitting in a small loaf pan so I can slice and grill.<br/>UPDATE 3/4/2014 Made with Gorgonzola and jalapenos, cilantro, cheddar and Bacon Salt. Delicious.