Basic Cheese Polenta

Basic Cheese Polenta

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"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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4 h 30 m servings 214 cals
Serving size has been adjusted!

Original recipe yields 4 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 134 Ratings

Most helpful positive review

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 sid...

Most helpful critical review

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 am...

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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 sid...

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 lookin...

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 re...

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...

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 polent...

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 ...

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....

Wonderful! I made "green polenta" by adding minced garlic, cilantro, and one half of a finely chopped anaheim chile.

Really good, the cheese makes the polenta extra creamy. I added some minced fresh garlic and fresh cracked pepper and it made an excellent base for an Italian tomato sauce.

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