Mushroom Ragu & Crispy Polenta Cakes

The combination of the three flavors did not go together.

Kira Corbin · 02/04/25

Heather Anda Locke · 01/31/25

Grace Ogata · 01/31/25

Sub tofu with chicken

Debby Parkinson · 01/30/25

This was really good. I'd change only a few things. 1) I'd make the polenta cake a half inch thinner or just portion it as scoops into the containers, since it'll get reheated and broken up anyway it doesn't matter what form it comes in. 2) Make it less salty 3) Add something green, like chopped flat leaf parsley to break up the richness/saltiness. But put it in another separate container or bag.

STEPHANIE McCarty · 01/30/25

This was really good but the polenta cake could've been a little thinner and make the whole thing a little less salty. Also, add some fresh chopped parsley in another separate cup or baggie. This dish could use something fresh as respite from the richness/saltiness.

STEPHANIE McCarty · 01/29/25

Absolutely AWFUL. I threw is away after a couple bites. I don't know if the mushroom sauce just was terrible or had gone bad.

Pamela Lopez · 01/29/25

Kristen Bailey · 01/29/25

David Miller · 01/29/25

This was fabulous! I poured the cream and cheese on top before baking in the air fryer at 375. It took about 40 minutes to heat up though. Half of the time, it was covered with foil to prevent the cheese/top from browning too much. I dont understand the low star rating. This was amazing!!

Kerianne Thomson · 01/28/25

polenta was bland and soggy

Eli Khan · 01/28/25

Angie Rascon · 01/27/25

Katherine Krackhardt · 01/26/25

Gabrielle Ridgeway · 01/26/25

Rachel Luppens · 01/26/25

Delicious. Good portion. Tasty polenta cake. I cooked it directly on the rack for crispy crust.

Lynn Klein · 01/26/25

Mary Stoll · 01/25/25

Neelia Heydt · 01/25/25

Barry Shoop · 01/25/25