"Love, love, love this recipe! The acidity of the balsamic vinegar with the mushrooms makes the perfect balance with the cheesy, creamy polenta. To save even more time, I bought the pre-cooked polenta, and used some chicken stock to get the texture I wanted. Once I got the right consistency, I added in the grated Romano. Absolutely delicious. "

"Was very easy to make and tasted delicious! I ended up using a smoked Spanish papricka that had a "sweet" flavoring to it, and it was still plenty spicy. I also didn't have any onion powder, so added some extra garlic, and I didn't notice a difference. I also elected to buy wild-caught cod instead of the farm raised tilapia. If you do this, ma"