This versatile side dish would work great along with pork, chicken, beef or fish. The trick is to slowly add the cornmeal and whisk constantly to avoid lumps.

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese. Serve.

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Nutrition Facts

232 calories; protein 8.2g 17% DV; carbohydrates 18.4g 6% DV; fat 14.1g 22% DV; cholesterol 37.9mg 13% DV; sodium 658.4mg 26% DV. Full Nutrition
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Reviews (232)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/06/2008
I agree with using shaved or grated parm in place of cheddar. Also, I put the cornmeal into cold liquid, whisking as I do and then I bring it to the boil, then simmer. Otherwise, I always get lumps. Read More
(184)

Most helpful critical review

Rating: 2 stars
09/21/2011
I wanted to like this one but unfortunately I couldn't get past a bite or two. I had no problems with lumps and it was creamy but after sitting for a few minutes it took on a weird texture. The husband said it was okay and the little guy ate a few bites. I won't be making this one again. Read More
(5)
309 Ratings
  • 5 star values: 192
  • 4 star values: 86
  • 3 star values: 18
  • 2 star values: 4
  • 1 star values: 9
Rating: 5 stars
06/06/2008
I agree with using shaved or grated parm in place of cheddar. Also, I put the cornmeal into cold liquid, whisking as I do and then I bring it to the boil, then simmer. Otherwise, I always get lumps. Read More
(184)
Rating: 5 stars
05/11/2007
I have been looking for a polenta like this, it was FAR OUT! Really creamy and delicious.... although I did modify this a little bit. Instead of cheddar I used shredded parmesan and next time, I will use a courser grain corn meal (or use what's called "polenta" which is even courser ground) and mix it while the water is cold so that it doesn't clump as much. Also, I used the chicken broth as another reviewer mentioned, since it gives it a richer flavor. I think I will also try adding a little bit of sage to make it herbed polenta. Great side dish with cumin & oregano seasoned porkchops and braised kale! Read More
(95)
Rating: 5 stars
06/07/2008
Wonderful! Another use for Polenta is to pour it onto a pan while warm and let it set up in a thin sheet. When cool slice up into small squares or strips for use in casseroles. Endless possibilities... A favorite is ground beef and taco seasoning layered with cheese and sour cream/plain yogurt. Yummy! Read More
(88)
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Rating: 5 stars
04/13/2006
I changed the recipe a bit and it turned out great. I cut the milk in half and replaced it with heavy cream, and then instead of 4oz of cheddar I split that up between asiago and parmesan cheeses. I did add a bit more polenta so it would firm up so I could grill it. The grill gave it a great extra flavor boost. Read More
(48)
Rating: 5 stars
02/14/2008
WOW. I had no idea what to expect since I never have had polenta before but WOW. It's like mashed potatoes only with corn. Absolutely delicious. Wouldn't change a thing. What a great side dish to serve with anything! Read More
(31)
Rating: 5 stars
05/09/2008
I substituted chicken broth for the water as suggested and added about a quarter cup of Parmesan cheese along with the cheddar. It was very good but next time I'll use less salt. Good basic recipe. Very rich and tasty. Read More
(23)
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Rating: 4 stars
05/10/2011
Polenta made with cheddar and milk is not the traditional polenta I grew up with but this was a delicious variation particularly for more Classic American entrees. Read More
(23)
Rating: 5 stars
12/18/2008
Loved it - a nice side dish change from mashed potatoes. Used chicken stock instead of water as others suggested and used skim milk since that is the only kind we drink. Also substituted parm. cheese for the cheddar. Added corn meal to liquid then boiled - cooked much faster this way! Will make again. Read More
(19)
Rating: 4 stars
01/26/2009
The flavor reminds me of 'home'. We like ours very creamy so I used chicken broth (organic-otherwise it's a container of chicken tinged salt water) and lots of it- also almond milk (it's what we use) and parm black pepper no salt needed. It sets up fast keep stirring. I added a hunk of butter. Just keep adding liquid until it looks right. It makes a ton-be prepared to have fun with leftovers! Read More
(18)
Rating: 2 stars
09/21/2011
I wanted to like this one but unfortunately I couldn't get past a bite or two. I had no problems with lumps and it was creamy but after sitting for a few minutes it took on a weird texture. The husband said it was okay and the little guy ate a few bites. I won't be making this one again. Read More
(5)
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