“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.” - by dadrules
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 232 cal
- 12%
- Fat
- 14.1 g
- 22%
- Carbs
- 18.4 g
- 6%
Based on a 2,000 calorie diet
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Reviews (171)
Rate This Recipe
"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...." See more"
Jill
"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 possibiliti..." See morees... A favorite is ground beef and taco seasoning, layered with cheese and sour cream/plain yogurt. Yummy!"
MYLEEN
"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 ..." See moreuse 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!"
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