Cheesy Polenta Recipe

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.

I made this twice as instructed with water; it tasted great. Then I made it a third time following a suggestion here on the site, and added broth (I used low sodium vegetable instead of chicken). I wasn't crazy about the taste at first, as it tasted like more like broth than polenta, but after I added the cheese (I used grated parmesan instead of mozzarella) and pepper, it was excellent. The broth makes it much yellower in color. I also followed another suggestion and whisked in the polenta with cold liquids instead of hot, then brought it to a boil. I did that all 3 times and I had no clumping. Lastly, I cooked this on an electric stove. Be aware when you're letting it simmer after bringing it to a boil. Electric stoves take much longer to cool down, so even if you bring the heat down to low immediately after it hits the BP, it will continue to boil. I would suggest turning another burner on low, and moving it to that one to simmer.

This is an excellent recipe and I have made it many times. I usually use 2% milk instead of whole, and it is delicious. I usually pour the cooked polenta into a glass 8x8 or 9x13 (if I double the recipe) pan to let it set and firm up a bit and then cut into squares / rectangles for serving. Thank you! One thing I recently learned is to put the polenta in at the beginning with the water / milk and then bring to a boil and stir. This avoids lumps. The results are delicious!

Just made this tonight for dinner. I used a 1/2 cup polenta, 1 cup 2% milk, 1 cup salt reduced chicken stalk, 1/2 tsp crushed rosemary and 1/2 tsp crushed thyme melted salted butter with the milk, left out the salt brought this to a boil then added the polenta in a slow stream while stirring constantly when slightly thickened I added 1/2 cup real grated parmesan cheese and the pepper. It came out amazing and enough for 4 people. Serving it with roasted vegetables (butternut squash, mushrooms, onions and broccoli) with a poached egg on top. Garnished with shaved parmesan. Yummy!

As written, the recipe was okay. My changes made it great! The ratio of liquid to cornmeal is good. I sautéed a chopped onion and heaping T chopped garlic, used 2 c chicken broth, scant 1 c heavy cream, full 1 c milk. Heat it up then wisk in the cornmeal. I grated some hard (Thorp and Romanian) cheeses that we added to our own servings of polenta. 5 STARS

So good based off the reviews, I used half and half (that's what I had in my fridge), water, chicken better than bouillon on medium low, stirring every 3 or so minutes once it started to steam and thicken I stirred more often . once it thickened, maybe 15 minutes) I stirred in the butter then cheese and removed from heat. it wasn't thickened all the way but I removes from the heat a little early because I was preoccupied with other things. I salted, peppered, and added a dash of garlic to my liking and was done. Very simple b recipe but 110% on the flavor. I served some braised short ribs over this.

I followed most of the advice of other reviewers: Chicken broth instead of water. Cornmeal and spices added into cold water and brought to a boil stirring constantly. I added 2 cloves of minced garlic and used 1/2 Cheddar 1/4 grated Romano and 1 /4 Mozzarella to make up the 4+ oz of cheese. My only complaint is it wasn't firm enough so next time I'll add more cornmeal and use a coarser grind. Question: What do fans of this recipe think of adding a drained can of whole kernel corn (or similar amount frozen, but thawed and drained) to this recipe? I may try it.

Fantastic- I added the cornmeal to cold milk and avoided lumps, and to prevent it getting heavy as it set, I folded in a whipped ( soft peaks ) egg white. This changes the texture so it stayed light and creamy. Everyone loved it.

We have made this recipe numerous times, rich and creamy. I do add the polenta to cold chicken broth and almond milk, works wonderfully without lumps. We usually use Parmesan cheese. Truly great under ratatouille!

Used medium ground cornmeal and it was ready in much less than 20 minutes cooking time. Followed the advice of adding the cornmeal to cold ingredients. Used parmesan cheese instead of cheddar and it was very cheesy.

I grew up in Eastern Europe and polenta was always a staple in our house . But it always looked like such a hassle to make . Always had lumps , took forever , etc . So even though I love it , I probably made it twice in the last 15 years . I just tried making it this way , read the comments and used stock instead of water , Parmesan instead of cheese and added my coarse corn meal to the cold water . It was so extremely easy to make and cooked so fast . No lumps . Smooth . Super tasty . I’m so happy , I’ll be making this all the time . I had it with mushrooms in white sauce and it was delicious . Thank you so much .

Best polenta I've made yet I didn't have regular milk but substituted half&half which made it a bit thicker. Also used chicken broth instead of water.

I’m keeping this one forever.

I grew up in Eastern Europe and polenta was always a staple in our house . But it always looked like such a hassle to make . Always had lumps , took forever , etc . So even though I love it , I probably made it twice in the last 15 years . I just tried making it this way , read the comments and used stock instead of water , Parmesan instead of cheese and added my coarse corn meal to the cold water . It was so extremely easy to make and cooked so fast . No lumps . Smooth . Super tasty . I’m so happy , I’ll be making this all the time . I had it with mushrooms in white sauce and it was delicious . Thank you so much .

Simple, smooth and perfect texture. Great as a side or with casserole ingredients as a main dish. My husband especially loves cheese in polenta.

substituted chicken broth for the water

Substituted chicken broth for the water and they are heavenly

I used condensed milk instead, and added some broccoli, chopped spinach and carrots. Creamy and delicious!

I've made it many times and my family loves it.

This is the easiest polenta recipe, I came across. The directions were straight forward and easy to follow. I have made this recipe twice now and both times, I did a good food shimmy. I add mushrooms and spinach, substitute butter for creme freche and use an Italian cheese mix.