Soft Polenta
For variations on this recipe, use stock or broth in place of water for a richer dish, or a different cheese for a whole new flavor.
Recipe by Cooking Light March 2002
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03/29/2012
The polenta is wonderfully thick and creamy - almost like mashed potatoes. While good, I think it needs much more flavor - would use broth instead of water next time, and some herbs or spices. Love the idea of another rater to use truffle oil.
12/08/2011
Just made this tonight and it was really fast and easy make and taste great. Will make again!
12/26/2010
This was my first time making polenta and the recipe was easy to follow and delicious! I may consider adding truffle oil next time to make it similar to polenta dishes I've had at high end restaurants.
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