Sauteed Wild Mushrooms over Creamy Cheesy Polenta

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The mushroom mixture & the polenta were outstanding, but I could only rate 4 stars due to the obvious misprint regarding the amount of polenta. Should have been 8 ounces, not 16 ounces. Otherwise, I highly recommend this recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great flavor and what a great dish for any topping you love.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I loved the polenta and the mushrooms. I halfed the polenta recipe because I only bought one box of instant polenta and it was 9 oz. I followed the instructions on the box of polenta to cook except that I used the chicken stock and spices Sonny recommended in place of water. Once you put the polenta into the boiling stock and stir it - it is done in nearly a minute. The cream and fontina cheese along with the spices used at the beginning make this dish special!
I used portabello and button mushrooms instead of oyster and cremini - it enhances the polenta dish.
I marinated the shrimp for 3 hours instead of 1. The shrimp had too many flavors/ingredients for my palate - I think the grand marnier and another ingredient (maybe the soy sauce because I tasted a lot of salt were overpowering.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I recorded this show and twice watched Sonny put the polenta into the water. He did not use a level 1 cup measure. He put in 2 measures each about 2/3 to 3/4 cup. Now that I've printed the recipe, I see it calls for 16 ounces instant polenta. That could be something very different from 2 cups and types of polenta can vary widely.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I was there at the creating of this fabulous dish! I may be partial but this recipe is incredible and does bring polenta to a whole new level. The taste is so unique really. I would not say this recipe is difficult. Give it a try and see for yourself. It is a hands down crowd pleaser!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I watched this episode and instantly wanted to go out and buy the ingredients for this recipe. The mushrooms were delicious, but I had some serious problems with the polenta. I kept having to add more and more water, because the ratio was way off. I don't fancy myself a chef, but I am a decent chef and I really think something is wrong with the recipe. By the time I got the consistency right, the flavor was so diluted, it was very boring. I would recommend using about half the suggested amount of polenta.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Personally I can't stand Polenta and haven't had it in years because it is so bland, mushy and tasteless. However, "Sonnys" version of Polenta & Mushrooms excited my taste buds. The combo of ingredients he used would infuse allot of flavor and take it to a new level. I will give his recipe a try and serve with a barby pork chops on top!