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
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.
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.
Just made this tonight and it was really fast and easy make and taste great. Will make again!
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.