By WI Cheesehead on February 19, 2007
Photo by Satyne
Photo by Satyne
"From Outpost Natural Foods, in their Diabetes Fighting Foods flyer."
Serving Size: 1 (203 g)
Servings Per Recipe: 4
"This was yummy. I omitted the spinach and sherry wine vinegar. I used a 1/4 c of white wine, frozen butter beans and shredded romano cheese instead of the monterey jack. It was luscious and quite satisfying."
"This was great! It was so easy and quick to make and very filling. I didn't read the recipe right so I didn't have any bell peppers on hand, so used 2 tomatoes and 2 birds eye chillies, turned out great. I also mistakenly thought that montary jack cheese is like mozzarella, whoops! But still delicious. I still have half a package of Polenta left, so I might make again this weekend with the correct ingredients. Definitely a keeper this one."
"A fellow Wisconsinite AND Outpost frequenter?! Wow what a small world :) In honor of its origins, I went to the Outpost in Bayview to get the ingredients for this lovely meal. I love the technique for the polenta as I've never been able to get the texture right before. I did find that I don't like lima beans, so next time I'll use cannelini and I'll probably reduce the stock to 1/2 cup for personal pref. My house still smells great, thanks for the keeper!"
"Wow,one of the best meals I made in the long time. Flavors are oustanding and it is also very healthy. I increased amount of garlic to 3 cloves,used cheddar +1/2 tsp of pepper flakes instead of Monterey Jack cheese,cannelini beans and red wine vinegar. We did not have leftovers and I will be making it again very soon. Thank you."
"I love this recipe! It's become a go-to for me. I've tried a lot of the polenta recipes on this site and this is the best so far. The posted photo looks rather unappetizing, but click through for a better idea of what this dish looks like. I have also made this recipe by making my own polenta on the stove (not difficult at all) or microwaving the pre-made polenta rather than sauteing to cut back on the calories. My boyfriend likes it a bit crispy though so we usually saute it or at least grill it. Yum! Thanks so much for this recipe."
"This was really tasty. I used canned butter beans and an orange bell pepper. Very easy and creative dish!"
"This was REALLY good! I used fresh butter beans and frozen and boiled them both for 10-12 min before adding them to the recipe as directed. The fresh were soooo creamy and wonderful. If you can get your hands on fresh butter beans, DO! I sliced my polenta and browned it and I used sharp cheddar instead of the jack cheese. I couldn't find the ever illusive sherry wine vinegar so I used red wine vinegar. We fight over these left overs! You must make this! Thanks WI Cheesehead:)"
"Yum Yum Yum! I made a few changes, but I'm sure it didn't change much. I couldn't find butter beans, so I used navy beans. I didn't have baby spinach, so I used regular spinach, and like the last reviewer I couldn't find Sherry wine vinegar, so I used 1 teaspoon of white wine vinegar and about 2 teaspoons of Sherry cooking wine. All in all, this meal was outstanding! Everyone loved it. I just had the leftovers for lunch and they were even better!"
"We all loved this. I couldn't find Sherry wine vinegar, so I added 1/2 wine vinegar and 1/2 sherry, next time I'll add more sherry,(can't get too much of that!)This was wonderful and fresh, Thanks."
"This was WAY better than I expected. I cannot wait to eat the leftovers for lunch today! Terrific and easy, and a very complete vegetarian meal. Colorful and lovely. Thanks for sharing this recipe!"