I used regular style grits and just took a Couple more minutes to thicken up but was very delicious. Will make again.
This was my very first polenta recipe, and I didn't have instant grits. I halved the recipe and added about half a cup of chicken broth to thin it and to further cook the grits for 15 minutes. In the end, it had perfect texture. Also, the cream cheese seemed like a strange addition, so I substituted a tablespoon of butter. I will be making this again :)
This is an excellent autumn side dish. I always mix the polenta with the cold liquids and then cook No lumps. I served with a cider braised pork shoulder with caramelized onions from Epicurious. I will make again.
I used 1 ts dried sage instead of the fresh, but otherwise followed the recipe exactly. I could not taste the pumpkin, and the overwhelming flavor was the Parmesan. That being said, it was very good and creamy. The color is nice and the sage is a good addition. Nice fall side.
WOW!! I just whipped this up with some sweet chicken sausage and roasted bussels sprouts for dinner. So easy and so delicious. The hubby couldn't get enough. I didn't change a thing to this PERFECT recipe except for cutting it in half...it makes a ton. This is definitely a keeper!
Tis proved to be quite delicious and esy to make, different and yummy, I would'vd never though this up on my own!!!! Will make again for Chistmast!!
Num! I made this vegan with rice milk and tofutti cream cheese, which I heaped in since I wasn't using the cheese topping. I also added a touch of nutmeg to bring out the pumpkin flavor. Huge hit at Thanksgiving! So easy to make.