Comments on: Herb and “Feta” Polenta Appetizers

By: heather jacobsen

heather jacobsen — Wed, 16 Feb 2011 18:45:58 +0000

i love polenta and i never thought of using it as an appetizer. how creative. and the olive tapenade… mmm. mmm.

magda — Wed, 08 Sep 2010 17:28:32 +0000

must make this soon! must go buy dill. drooling on keyboard.

alice — Tue, 20 Apr 2010 14:59:01 +0000

Just ran across this recipe and have a question with regard to this instruction:

“Pour into the prepared pan and chill at least 6 hours, or overnight.”

What size pan? And how should it be prepared?

Thanks!

Lisa — Mon, 09 Feb 2009 20:05:54 +0000

Some of my favorite flavours here! What a delightful appetizer. And so pretty too.

Kevin — Wed, 04 Feb 2009 03:49:40 +0000

These polenta appetizers look great!

Vegyogini — Tue, 03 Feb 2009 20:15:50 +0000

Wow, those are so pretty!

Lucy — Tue, 03 Feb 2009 05:06:26 +0000

Goodness.

I just flicked over to Amazon UK to see the book…those silken baby eggplants on the cover…oh, my…

Once hung out in a pub in the back streets of Newtown in Sydney where many people knew my name. Thing is, I kinda wished some of them didn’t!

Gorgeous, gorgeous.

And I cannot tell you how much I want that feta-ish secret…wonder if I can co-erce you somehow…he he…

Chris — Tue, 03 Feb 2009 03:55:17 +0000

This looks incredible. I am in love with firm polenta and have been hunting for a good recipe. And what an unusual tapenade!

BitterSweet — Tue, 03 Feb 2009 01:23:34 +0000

These look so good, and definitely an impressive party nibble! I do love tofu feta, too.

Marija — Mon, 02 Feb 2009 16:22:37 +0000

Really exceptional appetizer! You could serve this to a king!