Cheesy Polenta

Cheesy Polenta

186
dadrules 1

"This versatile side dish would work great along with pork, chicken, beef or fish. The trick is to slowly add the cornmeal and whisk constantly to avoid lumps."

Ingredients 35 m {{adjustedServings}} servings 232 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 18.4g
  • 6%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 658 mg
  • 26%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese. Serve.
Tips & Tricks
Cheesy Creamed Spinach

See how to make simple homemade creamed spinach.

Chef John's Cheesy Crackers

See how to make delicious homemade cheesy crackers.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 186

  1. 251 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
delcar
6/6/2008

I agree with using shaved or grated parm in place of cheddar. Also, I put the cornmeal into cold liquid, whisking as I do and then I bring it to the boil, then simmer. Otherwise, I always get lumps.

Jill
6/7/2008

Wonderful! Another use for Polenta is to pour it onto a pan while warm and let it set up in a thin sheet. When cool, slice up into small squares or strips for use in casseroles. Endless possibilities... A favorite is ground beef and taco seasoning, layered with cheese and sour cream/plain yogurt. Yummy!

MYLEEN
5/10/2007

I have been looking for a polenta like this, it was FAR OUT! Really creamy and delicious.... although I did modify this a little bit. Instead of cheddar I used shredded parmesan and next time, I will use a courser grain corn meal (or use what's called "polenta" which is even courser ground) and mix it while the water is cold so that it doesn't clump as much. Also, I used the chicken broth as another reviewer mentioned, since it gives it a richer flavor. I think I will also try adding a little bit of sage to make it herbed polenta. Great side dish with cumin & oregano seasoned porkchops and braised kale!