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Showing 1-5 of 5
on April 07, 2013
on October 18, 2010
By Chef #317367
on June 11, 2010
WOW! This is sooo good! I used light cream, and only one cup of monterey jack cheese, and 1 can of chopped green chilies. I used the cornmeal (what I had on hand). By vote of my vegetarian husband, this replaces my previous stuffed pepper recipe. Thanks!!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Kim Petro
on March 27, 2010
OH MY!! These were so good! I've never had Polenta before, so I wasn't sure if I would like it. Guess what! I do! I have to agree wit Annacia the flavor is amazing. Great recipe Sharon, I will be making this again. Made for Veggie Swap 20, March 2010.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 22, 2009
I thought this would be good but I was wrong, it's fabulous! What amazing flavor from such simple ingredients. I used fat free coffee creamer for the cream and fat reduced Mozzarella to trim back on the sat fats. It sure didn't hurt the taste any. My single problem was that the very thick and beautifully rounded polenta top loosened up and slid off while baking. While it wasn't all pretty for it pic it still pleased the palate very well. This is a keeper!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (257 g)
Servings Per Recipe: 6