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 serve it immediately as a mashed potato or rice substitute!

Dawn

Recipe Summary

prep:
4 hrs
cook:
30 mins
total:
4 hrs 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

214 calories; protein 10.2g 20% DV; carbohydrates 28.1g 9% DV; fat 6.3g 10% DV; cholesterol 17.6mg 6% DV; sodium 896.7mg 36% DV. Full Nutrition
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Reviews (107)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/06/2003
i am not a fan of the creamy version BUT the fried version (chill atleast one hour, cut in circles with a coffee cup and fry in oil that covers bottom of the pan on medium bout 5 minutes per side) is fabulous!! i served with sausage andd peppers with mushrooms in a tomato sauce, excellent substitution for pasta.... Read More
(124)

Most helpful critical review

Rating: 3 stars
08/20/2010
Fine basic recipe but too much parmesan for our tastes; perhaps because we used fresh-grated the parmesan taste was too strong and polenta didn't need the extra calories/fat. I'll cut the amount of cheese in half next time & see how that goes. Read More
(3)
140 Ratings
  • 5 star values: 84
  • 4 star values: 45
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
09/06/2003
i am not a fan of the creamy version BUT the fried version (chill atleast one hour, cut in circles with a coffee cup and fry in oil that covers bottom of the pan on medium bout 5 minutes per side) is fabulous!! i served with sausage andd peppers with mushrooms in a tomato sauce, excellent substitution for pasta.... Read More
(124)
Rating: 5 stars
04/24/2008
My first taste of polenta was when we ate at Emerils at Universal Studios Orlando. I was kind of surprised...breakfast meets dinner. Well obviously it was that good and I found myself looking at recipes. I must say that on my first attempt I believe I achieved perfection but I had to make some changes. I used 2 cups of milk 2 Tbsp butter 1/2 cup white cornmeal salt and pepper to taste and 1/4 cup grated parmesan cheese...yummy!!!!! Read More
(92)
Rating: 5 stars
09/06/2003
Holy Majoly! This is a great recipe. It was easy and flavorful. I really enjoyed it. I am going to be making this for all my friends from now on. I added 1/2 teaspoon of garlic powder to the recipe. I also spread it out in a flat pan and refrigerated it overnight. The next day I cut out circles and cooked them in a 400-degree oven for 30 min. I then topped them with some mushroom gravy. SO YUMMY!!!! Thank you very much for this recipe. Read More
(78)
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Rating: 5 stars
07/20/2005
This was DELICIOSO!! It was my first time making polenta and this turned out fantastic! I took others' advice and added a little garlic salt. Be sure you keep stirring when you add the corn meal to the boiling water. I refrigerated it for 3 hours then fried it in olive oil...AWESOME AWESOME AWESOME! Great cheese flavor- not overpowering. I was eating it by the spoonful out of the pan! I give this recipe a five for being so incredibly EASY and soooooo TASTY!!! Read More
(40)
Rating: 5 stars
10/06/2006
the best polenta ever altho you need to monitor the salt due to difference in cheese salt amounts it is easy to make this too salty. i also cut about 2/3 cup of the water as i like my polenta very firm but that is just a personal preference. you can change cheese types and add spice herbs meat or vegies to your heart's desire. perfect beginning recipe. just plan ahead (i freeze individual slices in vac seal bags and have it handy for serving all the time! Read More
(37)
Rating: 5 stars
02/10/2003
I really enjoyed making this! My husband is from the San Francisco Bay Area and every elegant restaurant makes Polenta in a variety of ways. I had to try this!! I added some garlic and fresh minced Basil to this recipe. It came out beautiful and fragrant. I sliced and lightly browned it in some olive oil. I served it with a cranberry chutney mixed with a few chopped pickled jalepenos. The outcome was marvelous!! Thank you so much! Read More
(27)
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Rating: 5 stars
01/09/2005
I have ALSO fallen in love with this simple and GOUMET recipe!!! It is a marriage made in heave for eggs in the morning. I too added a little garlic salt chilled the recipe overnight in a pan. Next morning ct in circles like an english muffin fry in olive oil top with an egg and ham or bacon and your favorite salsa. OOOOH.. it's Sooo good!! Read More
(23)
Rating: 4 stars
06/16/2011
I felt that my polenta was a little too salty due to the cheese. Easily averted by omitting the additional salt. I'd just like to give my experience with attempting to fry the polenta. I'd never done it so my first batch I tried in my fake French cast-iron skillet. They stuck and left me with a horrible mush of fried skin and greasy polenta. The trick is to use a non-stick pan. Cover the bottom with 1/4 inch of oil. Heat the oil to medium-high but make sure that it's HOT before you slide the polenta pieces into the pan. Let them cook until you can see the sides of the pieces browning. Lift with a spatula - if it sticks leave it for a moment or two longer. Flip allow to brown and presto! Tasty fried polenta that is crisp on the outside and creamy delicious on the inside! Hope that helps! Read More
(20)
Rating: 5 stars
01/24/2003
Really good the cheese makes the polenta extra creamy. I added some minced fresh garlic and fresh cracked pepper and it made an excellent base for an Italian tomato sauce. Read More
(17)
Rating: 3 stars
08/20/2010
Fine basic recipe but too much parmesan for our tastes; perhaps because we used fresh-grated the parmesan taste was too strong and polenta didn't need the extra calories/fat. I'll cut the amount of cheese in half next time & see how that goes. Read More
(3)
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