Polenta is an Italian cornmeal dish. You can make polenta cakes which is more like the consistency of a dense bread, or you can make it creamy which is more like the consistency of mashed potatoes. Loading it up with cheese makes it this creamy, melty spoonful of cornmeal mush. I topped it with a little pile of caramelized onions. Don’t confuse it with grits though because there is a difference (size of the kernels as grits is made from hominy).
I usually make fried polenta, but sometimes creamy just feels better. It is more soulful. Bring a little Italy home with this comforting little dish. Yum!
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6 cups water
1 tsp salt
1 3/4 cups yellow cornmeal
5 tablespoons butter
1 cup grated cheddar cheese
1/2 cup grated Parmesan
1 cup milk
1. In a large saucepan, bring the water to a boil over high heat. Salt it with the 1 tsp of salt. Once it is boiling, whisk in the cornmeal.
2. Reduce the heat to low and let the cornmeal simmer until it is tender about 15-20 minutes. It will be really thick, so yes, you are doing it right.
3. Stir in the butter and let it melt. Remove from heat and stir in the cheese until melted, followed by the milk.
4. Taste and season with any additional salt and pepper needed. Serve hot!
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