Comments on: A reasonable question

By: Melanie Yarbrough

Melanie Yarbrough — Thu, 10 Apr 2014 23:16:11 +0000

I'm back! I made this tonight and it was so simple and delicious! I sautéed mushrooms and onions with spinach and red wine and balsamic vinegar to go on top. Thanks for sharing, I'm definitely hooked.

By: Melanie Yarbrough

Melanie Yarbrough — Mon, 07 Apr 2014 11:59:54 +0000

I just found this post via your most recent post (about Judy Rodgers' roasted applesauce), and I am so excited to try it. I've had delicious polenta (in restaurants) and always wondered about how it was made. I'm from the land of grits, and wondered how similar it was to that preparation. I've seen the tubes, as you mentioned, but those never seemed very appetizing to me. I can't wait to give this a try!

By: Anonymous

Anonymous — Mon, 24 Jun 2013 18:36:54 +0000

Molly – I don't know whether I love you or hate you for this recipe…I am now obsessed with polenta and want it every day…seriously. Today I couldn't even wait out the 30-minute holding period..I caved after 24 minutes…It's just SO good…

By: Anonymous

Anonymous — Mon, 24 Jun 2013 18:36:54 +0000

By: Anonymous

Anonymous — Thu, 07 Mar 2013 04:55:32 +0000

I start my polenta the usual way. Once it has thickened a bit, I finish the cooking (45-60 min) in the top of a double boiler, over low-medium heat. Once it's done, I add butter and parm. It will keep over low heat for a long time.

By: Anonymous

Anonymous — Thu, 07 Mar 2013 04:55:32 +0000

By: Cassady Walters

Cassady Walters — Wed, 29 Aug 2012 14:07:55 +0000

Finally tried this. So glad I did!

By: Cassady Walters

Cassady Walters — Wed, 29 Aug 2012 14:07:55 +0000

Finally tried this. So glad I did!

By: Roo de Loo

Roo de Loo — Thu, 11 Aug 2011 02:51:17 +0000

I thought only annoying parents refer to things in "months" once they get past 12 - but I find myself saying that 17 months after your original post, I followed your proprietary polenta preparation and it came off without a hitch.

I tripled the recipe (I'm private-chefing for a bunch of yogis at Good Commons in Vermont) and the proportions were great, using a combination of homemade veg stock and water and finishing with some almond milk at the end. A hefty dash of salt, pepper, nutmeg and fresh thyme was added. To transcend from hospital food to vegan nirvana, I topped it off with wild mushroom friccassee. Yum.

By: Roo de Loo

Roo de Loo — Thu, 11 Aug 2011 02:51:17 +0000