polenta and cheese recipe

Written ByJenny Smyth Posted on
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The Best polenta and cheese recipe

I’ve always been a fan of comforting, homey dishes that bring people together. One of my go-to recipes is polenta and cheese, a simple yet satisfying meal that never fails to impress.

This recipe has its roots in Northern Italy, where it’s been a staple for centuries. The creamy texture of polenta pairs perfectly with the richness of cheese, making it a perfect combination for a weeknight dinner or a special occasion.

As a busy mom, I appreciate how easy it is to whip up this dish, and my kids love helping me mix the polenta and stir in the cheese. Plus, it’s a great way to get them eating something nutritious – polenta is made from cornmeal and is high in fiber and protein.

And let’s not forget the health benefits of cheese – in moderation, of course! A good cheddar or parmesan adds depth and complexity to the dish without overpowering it.

I like to serve it with a side of steamed vegetables or a simple green salad for a well-rounded meal.

Polenta and Cheese

4.8 from 1452 votes

This creamy and cheesy polenta is a comforting dish perfect for a hearty meal. It features a smooth, velvety texture and a rich, savory flavor that pairs well with a variety of toppings.

Prep Time10 mins
Cook Time30 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Polenta

4 cups water
1 cup polenta
1 tsp salt

For the Cheese Sauce

2 cups heavy cream
2 cups grated Parmesan cheese
1 cup grated mozzarella cheese
1 tsp garlic powder
1 tsp black pepper

👨‍🍳Directions

1Bring 4 cups of water to a boil in a large saucepan over high heat.
2Add 1 teaspoon of salt and stir to dissolve.
3Gradually whisk in 1 cup of polenta.
4Reduce heat to medium and stir continuously until the polenta thickens and begins to pull away from the sides of the pan.
5This should take about 20-25 minutes.
6The polenta is ready when it has a thick, creamy consistency and no longer tastes gritty.
7While the polenta is cooking, prepare the cheese sauce.
8In a separate saucepan, heat 2 cups of heavy cream over medium heat until it just begins to simmer.
9Gradually add 2 cups of grated Parmesan cheese and 1 cup of grated mozzarella cheese, stirring continuously until the cheese is fully melted and the sauce is smooth and creamy.
10Add 1 teaspoon of garlic powder and 1 teaspoon of black pepper, and stir to combine.
11Remove from heat and set aside.
12Preheat the oven to 375°F.
13Grease a baking dish with butter or non-stick spray.
14Spread the cooked polenta evenly in the baking dish.
15Pour the cheese sauce over the polenta, ensuring it is evenly distributed.
16Sprinkle any remaining cheese on top of the sauce.
17Bake for 10-12 minutes, or until the cheese is golden and bubbly.
18Remove from the oven and let it rest for a few minutes before serving.

🔧Equipment

Large saucepan
Wooden spoon
Whisk
Baking dish

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can customize this recipe by adding cooked vegetables, meats, or herbs to the polenta before baking. For a lighter version, you can substitute half-and-half for the heavy cream.

Watch Video Of How Polenta and Cheese Works

This polenta and cheese recipe is always a good idea for any occasion – whether you’re looking for a comforting weeknight dinner or a special treat for guests.

The best part is that it’s incredibly easy to make ahead and reheat – simply cook the polenta according to package instructions, then mix in your desired amount of cheese and reheat until melted and bubbly.

❓ Frequently Asked Questions About Polenta and Cheese

1. What is polenta?

Polenta is a type of cornmeal mush that’s popular in Northern Italy. It’s made from yellow or white cornmeal that’s cooked in water or broth until it forms a creamy consistency.

2. What kind of cheese should I use?

The best type of cheese for polenta and cheese is a firm, aged cheddar or parmesan. Avoid using soft cheeses like mozzarella or ricotta, as they’ll melt too quickly and lose their texture.

3. How do I prevent the polenta from sticking to the pot?

Make sure to use enough water when cooking the polenta, and stir constantly to prevent it from sticking to the bottom of the pot.

4. Can I use any type of cornmeal?

No, you should use a medium or coarse grind cornmeal for the best results.

5. Is this recipe suitable for vegetarians?

This recipe is vegetarian-friendly, but be sure to check the ingredients of your chosen cheese for any animal-derived products.

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