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Cheesy Polenta

SUBMITTED BY: momsaslut      PHOTO BY: Leila

"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."
PREP TIME  10 Min
COOK TIME  25 Min
READY IN  35 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 cups whole milk
  • 2 cups water
  • 1 1/2 teaspoons kosher salt
  • 1 cup polenta or yellow cornmeal
  • 1/2 teaspoon freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 4 ounces sharp Cheddar cheese, shredded

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.

Wine Tip

Try with a  Chardonnay .

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 7, 2006 by Carah
Absolutely one of my favorites. I love cheese and add extra most of the time. This one is a keeper!

5 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 10, 2007 by 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 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!

3 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 2, 2006 by Kim Riggi
Pretty good recipe, but substituting chicken stock for the water is the key.

3 users found this review helpful


 
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Recipe Submitter:

dadrules
Cooking Level: Intermediate
Home Town: Cincinnati, Ohio, USA
Living In: Fairfield, Ohio, USA
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 232

  • Total Fat: 14.2g
  • Cholesterol: 41mg
  • Sodium: 657mg
  • Total Carbs: 18.4g
  •     Dietary Fiber: 1.4g
  • Protein: 8.3g

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