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Basic Cheese Polenta

By: Dawn

"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 even as a mashed potato or rice substitute!"

Rate/Review | Read Reviews (89)

Prep Time:
4 Hrs

Cook Time:
30 Min

Ready In:
4 Hrs 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 cup cornmeal
1 cup cold water
1 teaspoon salt
3 cups boiling water
1 cup grated Parmesan cheese

Directions

In a mixing bowl combine cornmeal, cold water and salt. Grease a loaf pan.
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.
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.