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Basic Cheese Polenta

SUBMITTED BY: Dawn

"Why buy polenta in a box when you can make it from scratch cheaper? A great day before dish. Once the polenta has been refrigerated serve it in a variety of different ways: sliced and fried, or even as a mashed potato or rice substitute!"
PREP TIME  4 Hrs
COOK TIME  30 Min
READY IN  4 Hrs 30 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 cup cornmeal
  • 1 cup cold water
  • 1 teaspoon salt
  • 3 cups boiling water
  • 1 cup grated Parmesan cheese

DIRECTIONS

  1. In a mixing bowl combine cornmeal, cold water and salt. Grease a loaf pan.
  2. Bring the remaining 3 cups of water to a rolling boil and stir in the cornmeal mixture. Bring the mixture back to a boil while stirring constantly. Reduce heat to a simmer and stir in the cheese.
  3. Let the mixture simmer for 20 to 30 minutes; stirring frequently. Allow the polenta to simmer until it becomes very thick. Spread the mixture into the loaf pan and refrigerate at least 4 hours before serving.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 6, 2003 by Southern GurL
i am not a fan of the creamy version BUT the fried version (chill atleast one hour, cut in circles with a coffee cup and fry in oil that covers bottom of the pan on medium bout 5 minutes per side) is fabulous!! i served with sausage andd peppers with mushrooms in a tomato sauce, excellent substitution for pasta....

14 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 6, 2003 by SHELLYGIRL814
Holy Majoly! This is a great recipe. It was easy and flavorful. I really enjoyed it. I am going to be making this for all my friends from now on. I added 1/2 teaspoon of garlic powder to the recipe. I also spread it out in a flat pan and refrigerated it overnight. The next day, I cut out circles and cooked them in a 400-degree oven for 30 min. I then topped them with some mushroom gravy. SO YUMMY!!!! Thank you very much for this recipe.

11 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 24, 2008 by Newlywedws
My first taste of polenta, was when we ate at Emerils, at Universal Studios Orlando. I was kind of surprised...breakfast meets dinner. Well obviously it was that good and I found myself looking at recipes. I must say that on my first attempt I believe I achieved perfection, but I had to make some changes. I used 2 cups of milk, 2 Tbsp butter, 1/2 cup white cornmeal, salt and pepper to taste, and 1/4 cup grated parmesan cheese...yummy!!!!!

7 users found this review helpful


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Ragu
Feed Our Kids Well.

NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 240

  • Total Fat: 8.1g
  • Cholesterol: 20mg
  • Sodium: 1055mg
  • Total Carbs: 27.7g
  •     Dietary Fiber: 2.6g
  • Protein: 13.3g

VIEW DETAILED NUTRITION

About: Nutrition Info

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