Meals Matter

Commented by: laurlyn

I have found the polenta as a basic base to make either an appetizer or meal. I have a friend who is celiac and cannot have wheat or gluten, therefore polenta is an easy recipe. I have made it, but also buy it and stock in pantry ready made. I use it in round cookie size shape or cut into rectangles as a base. I have made yummy lasagna, subbing the polenta for pasta. for appy, i have topped it with bruschetta of tomatoes, olives etc. with cheeses, usually sharp parmesan and goat mixed, really depends whats avail in my fridge.

Commented by: nanmagrath

Yummy - but salty - I cut the salt, decreased the Parmesan and increased the Mossarella -it was smoother. Also - was good with chopped sun dried tomatos added - the dry ones, not the ones in oil. The tomatos added color, texture, and zing. They replaced the tomatoes on top. This is a great base polenta once the salt issue is taken care of - it will take a number of additions - sundried tomatos, green onions, chilies, roasted sweet peppers.

Commented by: trina

I omitted the salt and instead of water added chicken broth for a more complex flavor.