Blah. The polenta didn't set up (you might try baking it) and the zucchini mixture had zero flavor. Skip this one.
Positive response to negative review Don't skip this recipe. I added some thyme and tarragon and increased the pepper. You could add any veggies. I used up a small eggplant with the squash. This looks like it's intended to be a soft polenta dish. To make firm polenta spread it in a baking dish cover with plastic wrap to prevent it from forming a film and refrigerate it unless you like it soft. I think it's yummy. Pros: Great way to use zucchini and summer squash Cons: Adding cheese to polenta makes the pan hard to clean. Needs more seasoning.
I made the creamy gorgonzola polenta portion of this recipe to accompany the roasted root vegetable recipe and it was tasty. Thought it could either use a little less cheese (completely overpowered the polenta) or a milder cheese altogether.
Great with a little added salt/pepper This was an easy meal for me to make and it was surprisingly filling! I actually added some cooked shrimp in the last couple minutes of cooking the vegetables and it added some depth to the dish. Once it was all plated my husband and I sprinkled some extra salt and pepper on and it was delicious! Pros: Quick easy & healthy meal Cons: Can be flavorless if you do not add more salt/pepper
Delicious! My husband and I both thought this was an absolutely delicious dish! I used quick-cooking polenta and blue cheese and the proportions were perfect. It came out creamy and delicious. I followed the squash saute recipe but deglazed with a little sherry wine before adding the broth. I also added a bit of salt and pepper to perk it up. The dish was light and flavorful and deliciously satisfying. Definitely a keeper for the summer months! Pros: Quick easy flavorful
We loved the blue cheese but agree the floured-sauced squash sounded tasteless. We sauteed the vegetables then deglazed with a little white wine. With all the zucchini around now this is a keeper! conk
