Polenta Gratin with Mushrooms and Fontina

This is a hard recipe to rate, because my partner and I have completely opposite opinions (so we split the difference). I really want to like polenta, and have tried several recipes, but I think when it comes down to it, I don't like the texture (and that's hard to get around). My partner, however, loved this recipe. If we make it again, we'll have to use pasta.

I've made this recipe at least five times in the past five weeks. It's easy, healthy and very satisfying. It's become a staple in my house.

I agree with all those who say this was delicious and simple! I found it wonderfully creamy - almost melt-in-your mouth - and the perfect antidote to a chilly night. I actually did find that the polenta rounds made an imprecise base, and would make it with homemade polenta patted into a square in the bottom of the baking pan next time!

This was so easy and so delicious. I followed the recipe almost to the letter (a hint extra cheese) and found that it was great for a quicker after-work meal that still tastes special.

Just made this dish and my (extremely picky) husband said it was one of the best things I have ever made- fine dining quality. I used sliced white mushrooms as directed and then added a package of wild mushrooms. We served it as a side dish (smaller portion) with a pork tenderloin and sautéed spinach. Delicious!

This was excellent. Instead of prepared tube of polenta, I just cooked some and put the cooked polenta in the bottom of a pie pan and put the sauce and cheese on top. I really don't like the store-bought stuff and this worked fine.