Basic Cheese Polenta Recipe -
Basic Cheese Polenta Recipe
  • READY IN 4+ hrs

Basic Cheese Polenta

Recipe by  

"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 serve it immediately as a mashed potato or rice substitute!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    4 hrs
  • COOK

    30 mins

    4 hrs 30 mins


  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 Reviews

Most Helpful Positive Review
Sep 06, 2003

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....

Most Helpful Critical Review
Aug 20, 2010

Fine basic recipe, but too much parmesan for our tastes; perhaps because we used fresh-grated, the parmesan taste was too strong, and polenta didn't need the extra calories/fat. I'll cut the amount of cheese in half next time & see how that goes.

Apr 24, 2008

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!!!!!

Sep 06, 2003

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.

Jul 20, 2005

This was DELICIOSO!! It was my first time making polenta and this turned out fantastic! I took others' advice and added a little garlic salt. Be sure you keep stirring when you add the corn meal to the boiling water. I refrigerated it for 3 hours then fried it in olive oil...AWESOME, AWESOME, AWESOME! Great cheese flavor- not overpowering. I was eating it by the spoonful out of the pan! I give this recipe a five for being so incredibly EASY and soooooo TASTY!!!

Oct 06, 2006

the best polenta ever, altho you need to monitor the salt due to difference in cheese salt amounts, it is easy to make this too salty. i also cut about 2/3 cup of the water, as i like my polenta very firm, but that is just a personal preference. you can change cheese types and add spice, herbs, meat or vegies to your heart's desire. perfect beginning recipe. just plan ahead (i freeze individual slices in vac seal bags and have it handy for serving all the time!

Feb 10, 2003

I really enjoyed making this! My husband is from the San Francisco Bay Area and every elegant restaurant makes Polenta in a variety of ways. I had to try this!! I added some garlic and fresh minced Basil to this recipe. It came out beautiful and fragrant. I sliced and lightly browned it in some olive oil. I served it with a cranberry chutney mixed with a few chopped pickled jalepenos. The outcome was marvelous!! Thank you so much!

Jan 09, 2005

I have ALSO fallen in love with this simple and GOUMET recipe!!! It is a marriage made in heave for eggs in the morning. I too added a little garlic salt, chilled the recipe overnight in a pan. Next morning ct in circles like an english muffin, fry in olive oil, top with an egg and ham or bacon and your favorite salsa. OOOOH.. it's Sooo good!!


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  • Calories
  • 214 kcal
  • 11%
  • Carbohydrates
  • 28.1 g
  • 9%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 10.2 g
  • 20%
  • Sodium
  • 897 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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