"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." — dadrules
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1 1/2 teaspoons
polenta or yellow cornmeal
freshly ground black pepper
sharp Cheddar cheese, shredded
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.
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.
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!
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!
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.
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 127
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