Polenta with Spinach, Black Beans, and Goat Cheese

Unique combination of flavors. Interesting and delicious. Comes together in a flash.

This was really good and came together in less than 10 minutes. Next time, I'll add a pinch of chili pepper, as I thought it could have used a little (just a little) kick. I may also try to make it with garbanzo beans.

I loved this dish, as did my mom and her boyfriend (who's going to culinary school). I was nervous that the seasoning would be bland, but we found it to be very tasty. I followed the recipe exactly, didn't change a thing, and I thought it turned out very well. Be aware that once your polenta thickens, it may set pretty quickly. It's still very tasty, though, just not as "soupy." The goat cheese is a must: don't leave it out, it totally makes the dish. I served this with a side of steamed broccoli, because we like a lot of veggies, and it made a great vegetarian entree.

I thought this recipe was great. I followed the recipe exactly except I added 1/3 cup of sun-dried tomatoes and I cooked the spinach for about 3 minutes. I didn't think it would taste good with uncooked spinach. It wasn't so great as leftovers, but polenta never really is. I will definitely make again!

Fabulous considering how quickly this comes together. Followed the recipe but used tubed polenta.

We found this to be fairly bland, even with the mountain of goat cheese on top (plus a hefty toss of red pepper flakes...). It does come together very quickly, which is worth a lot! Just not our taste.