Average Customer Rating:
5 out of 5
5
 out of 
5
(3 Reviews) 3
3 of 3(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Polenta with Wild Mushrooms
Review 1 for Polenta with Wild Mushrooms
5 out of 5
5 out of 5
HilaryRain
,Seattle
,WA
March 30, 2014
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Once a week
Would You Recommend? Yes
0points
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Easy and Delicious!
March 30, 2014
Wonderful recipe -- filling and reasonable calories! Delicious.
Pros: Easy, Healthy, Will Make Again
Review 2 for Polenta with Wild Mushrooms
5 out of 5
5 out of 5
DaveinDestin
,Destin
,Fl
Destin, Fl
August 16, 2013
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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EZ and rich/healthy
August 16, 2013
This is really delicious. I use store-bought polenta, slice it into biscuit size pieces and fry it until slightly crisp in butter, then put the sauce around it. Cuts prep time to 30 minutes total. Rich and wonderful. The one modification I made is I use dry sherry instead of Madeira because I like the slightly more acid taste to cut through the richness. And my home made broth is a tad red-peppery. I use this quantity for two people.
Pros: Quick, Good Value, Easy, Healthy, Impressive, Will Make Again
Review 3 for Polenta with Wild Mushrooms
5 out of 5
5 out of 5
mamamia4
The Heartland
April 30, 2010
Would You Recommend? Yes
+6points
6of 6found this review helpful.
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A Show Stopper!
April 30, 2010
I have served this dish numerous times, always as a main course. Usually something like proscuitto/melon/blueberries, followed by a leafy salad, then this polenta dish with its extraordinary flavors. Crusty bread, a hearty red wine, and desert and coffee complete the meal.
I do have two caveats: I would only serve this to people who have nothing against a mushroom, and there are those who do. I have never had a problem, but I know my guests and plan accordingly. The other thing is that to me, there is way too much polenta for the way I like to serve it with the mound of polenta in the middle of a wider shallow bowl of the mushrooms and broth. I actually cut the polenta part of the recipe in half and there is still more than enough.
We do love this rustic and delicious and unique dish which needs to be presented individually at table and not self-served for maximum effect.
A real show-stopper!