"First, I have to say I love Indian, Middle Eastern and North African cuisines and all of the ingredients were things I was familiar with, with the exception of the pomegranate molasses.
Ifollowed the recipe very closely with the exception of the baking soda, which was inadvertently ommitted. Finally, I made burgers and not skewers and fried them""

"I doubled the quantity of goat cheese, added sauteed baby bellas and a 1/4 tsp of crushed red peppers (whichI had added to the sauteed mushrooms) and about 1 cup of chicken broth. I thought the recipe was great. I generally question anyone who rates a recipe that they've altered, but I thought it was fresh, healthy and made for a light dinner. If ""

"I bought the lamb shanks a couple of weeks ago in anticipation of making this recipe, which I made today, as on your show with the hard polenta cakes. I did not vary from the recipe much (I added a bit more celery thank called for as I wanted to get rid of the rest of my celery) and I must say that the lamb shanks were fantastic. The only comment for others that I would make is that the browning of the veggies took at least twice the time Anne had given, but the timing in recipes on food nextwork are rarely consistent with real time. Other than that, this recipe is luscious and a keeper. If you're making the hard polenta cakes, DON't follow the suggestion of liberal salting. You will oversalt. The polenta doesn't need more than a pinch, as this sauce from the lamb shanks is incredibly flavorful and perfect for the polenta.
I love Anne and her larger presence on Fodd Network the past couple of seasons."

"I am a huge fan of Anne and her way of conveying her recipes to the audience on television. That said, the polenta was a mitigated success. The only critique I can make is the instruction to put in as much salt as to bring it to the edge of too much salt. The polenta doesn't need but a pinch of salt. Following her instruction, my polenta was almost inedible (perhaps a good tablespoon of salt). The next time I make it I will add only a pinch of salt. One needs to take into consideration that the parmesan on top of the polenta adds saltiness and in the menu that this was made with on her show (lamb shanks, which were fantastic), the sauce has ample flavor.
Other than that, this is a great recipe, that I will use again as a base for future polenta cakes. "

"Preobably not fair, but just looking at the recipe I would have to tweak it to make it edible. I add raisins, hard boiled eggs, red bell pepper, crushed red pepper, some sugar, so that it is sweet and savory at the same time. And, of course, service with yellow rice and black beans. Whenever I make it, people come out from the woodwork for it.

"Preobably not fair, but just looking at the recipe I would have to tweak it to make it edible. I add raisins, hard boiled eggs, red bell pepper, crushed red pepper, some sugar, so that it is sweet and savory at the same time. And, of course, service with yellow rice and black beans. Whenever I make it, people come out from the woodwork for it.