Cheesy saged polenta - for foods sake

[maddy]

Firstly, we are virgin polenta eaters  
And to be fair to the recipe, we can only review as first time eaters of polenta.
I would assume you either love polenta, or dont love it.
Whilst the flavours were really lovely, we didn't enjoy the texture........but that's not solely a reflection of the recipe.....that's just us  

[cookie1]

Thanks Maddy. We do like polenta so I'll try this.

[fundj&e]

i like  my polenta grilled.

[LeeJ]

Yes, if you aren't a fan like that maddy, pop the left overs in a lamington tray, n the fridge, cling film touching top, for a few hours. Slice into 'chips' and grill, or pan fry

[Alexis]

I've made this a couple of times and it tastes lovely - but - it is almost too thick to get out of the jug. I added lots of water, but it was still too thick. What am I doing wrong?

[judydawn]

Perhaps pour it into a dish AlexisMarya and not into a jug.

[Alexis]

Thanks JudyDawn, I meant the TM jug. I might try slicing and frying it.

[judydawn]

  Sorry AlexisMarya, a senior moment.  I thought it strange that you were pouring it into a jug 

[Alexis]

I fully understand! I have senior moments all the time. I did fry it up and it was yummy.

[Bonsai]

I think the volume of liquid in this recipe is far too little. It makes a polenta which solidifies to squash ball consistency quite fast and I agree with Alexis that getting it out of the thermomix is a challenge if you let it cool a bit. I will make it again as the flavours are nice but will increase the liquid quite a bit if I want a soft/wet polenta as a side dish (rather than something I will slice and fry).  I can understand why Maddy's family were a little underwhelmed.