I'm always looking for good vegetarian recipes to slide in during the week. This one was a winner. I took the recipe right out of the magazine, so I didn't encounter the mixup that the other reviewers did. Just cut the polenta by 2/3 and enjoy. It has a really nice, nutty roasted flavor, and the polenta reminds me of good old fashioned grits. Delicious.
After making the recipe, I was confused too. I thought I did a review here, but now it's missing. None-the-less, I wrote in to Cooking Light about the polenta issue. Here is what they had to say:Hi there and thanks for reaching out!"That recipe is part of our Weekend Warrior story in our October issue. Thepolenta is used for the remaining two recipes in the story. Sorry for themixup! Thanks for reaching out and for choosing Cooking Light!"
To be used for other meals or recipes. See magazine article.
This recipe was part of a feature in the magazine, and it was followed by recipes for Eggs Florentine over seared polenta and shrimp & grits skewers. They should have mentioned that!
In the Cooking Light magazine version of this this recipe, the feature is called "Cook Once, Eat 3X" -- and you're meant to use the polenta you've placed in the fridge for later in the week for two other meals. The accompanying recipes are Eggs Florentine Over Seared Polenta and Shrimp 'N' Grits Skewers; you can find both on my recipes.com.
I wondered that too. If you look at it in the magazine instead of online one of the picture captions tells you to use the refrigerated polenta in the other two recipes in the article. Eggs Florentine over Seared Polenta and Shrimp 'n Grits Skewers.
There is a second recipe for eggs florentine with crispy polenta and another for shrimp and grits skewers. It's one of those "cook once, eat three times" collections. Giving it a one star review is not really helpful unless you made it and didn't like it.
what do you do with the polenta that you'veplaced in the fridge?