Cheesy Polenta Recipe - Allrecipes.com
Cheesy Polenta Recipe
  • READY IN 35 mins

Cheesy Polenta

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    25 mins
  • READY IN

    35 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 06, 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.

 
Most Helpful Critical Review
Sep 21, 2011

I wanted to like this one, but unfortunately I couldn't get past a bite or two. I had no problems with lumps and it was creamy but after sitting for a few minutes it took on a weird texture. The husband said it was okay and the little guy ate a few bites. I won't be making this one again.

 
Jun 07, 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!

 
May 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!

 
Apr 13, 2006

I changed the recipe a bit and it turned out great. I cut the milk in half and replaced it with heavy cream, and then instead of 4oz of cheddar I split that up between asiago and parmesan cheeses. I did add a bit more polenta so it would firm up so I could grill it. The grill gave it a great extra flavor boost.

 
Feb 14, 2008

WOW. I had no idea what to expect, since I never have had polenta before, but WOW. It's like mashed potatoes, only with corn. Absolutely delicious. Wouldn't change a thing. What a great side dish to serve with anything!

 
May 09, 2008

I substituted chicken broth for the water, as suggested, and added about a quarter cup of Parmesan cheese along with the cheddar. It was very good, but next time I'll use less salt. Good basic recipe. Very rich and tasty.

 
May 10, 2011

Polenta made with cheddar and milk is not the traditional polenta I grew up with but this was a delicious variation, particularly for more Classic American entrees.

 

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Nutrition

  • Calories
  • 232 kcal
  • 12%
  • Carbohydrates
  • 18.4 g
  • 6%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 14.1 g
  • 22%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 8.2 g
  • 16%
  • Sodium
  • 658 mg
  • 26%

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

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