Creamy, Cheesy Polenta

Creamy, Cheesy Polenta

This recipe is a basic preparation for making a smooth, creamy version of polenta and we've found that it works consistently no matter what brand of cornmeal we use. This version is flavored with a combination of asiago and Parmesan cheese and a healthy quantity of garlic, but those are variables that can easily be changed according to taste.

Polenta makes a nice side dish for a variety of entrées, especially when there's a sauce to spoon on top. Give it a try in place of pasta or potatoes - it's easy to prepare and makes a nice change of pace.

Creamy, Cheesy Polenta

  • Ingredients:
  • 2-1/2 cups milk
  • 1-1/2 cups chicken broth
  • 2 tablespoons butter
  • 4-5 cloves of garlic, pressed or minced
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 cup plain yellow corn meal
  • 1/2 cup shredded asiago cheese
  • 1/4 cup grated parmesan cheese

Preparation:
Combine the milk, chicken broth, butter, garlic, salt and pepper in a large saucepan. Bring to a boil over a high heat. Add the corn meal, whisking constantly until well blended.

Reduce the heat to low and cook 8 to 10 minutes, continuing to whisk frequently until thickened. Stir in the cheeses, mixing well. Serve immediately.

Makes 8 servings

Recipe Notes:
Refrigerate any leftover polenta. To retain the creamy consistency, reheat on a slightly reduced power (about 80%) in the microwave.

comments & replies

Such a great winter meal recipe! It's like grits for dinner.

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