Cheesy Polenta

Cheesy Polenta

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dadrules 1

"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

35 m servings 232 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 18.4g
  • 6%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 658 mg
  • 26%

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.

Directions

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  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.

Reviews

189
  1. 255 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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. T...

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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 ...

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 possi...

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...

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 cheese...

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 dis...

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.

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 r...

Loved it - a nice side dish change from mashed potatoes. Used chicken stock instead of water as others suggested and used skim milk since that is the only kind we drink. Also substituted parm....

The flavor reminds me of 'home'. We like ours very creamy, so I used chicken broth (organic-otherwise it's a container of chicken tinged salt water) and lots of it- also almond milk (it's what ...

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