Cheese polenta recipe

This recipe needs advance preparation!

Recipe review

Not cheesy enough for me

4/5

More cheeese Grommit! The Judge

Cheese polenta recipe

Fried polenta stars
Servings:	Serves 4
Calories per serving:	482
Ready in:	40 minutes plus chilling time
Prep. time:	5 minutes
Cook time:	35 minutes
Difficulty:
Recipe author:	Chef
First published:	23rd October 2012

Baked polenta

Polenta is very easy to cook, if you can boil water and put ingredients in a saucepan, you can make this. However, it requires constant stirring, so make it on a cool day when you need to be by the stove 30 minutes continuously.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 cup cornmeal
• 1 cup cold water
• 1 teaspoon sea salt
• 3 cups boiling water
• 1 cup of mature cheese, grated. Parmesan or Cheddar are ideal.

Method

1. Combine the cold water, cornmeal and salt in a bowl. Mix well.
2. A the remaining 3 cups of water to a pan and bring to the boil
3. Mix in the cornmeal, bring to the boil
4. Reduce the heat, stir in the cheese and simmer for 30 minutes or until it thickens, stirring often.
5. Scoop the mixture into a greased loaf tin or suitable container and refrigerate for 4 hours before serving. A plastic Lock & Lock container is good for this.

Serving suggestions

Cut the 'loaf' into slices, brush or spray with olive oil then fry or bake until golden brown.

Serve as a mashed-potato substitute.

Chef's notes

Instant polenta may take less time - Please follow the manufacturers instructions.

See also

• Polenta
• Barbecued polenta and sweetcorn patties
• Polenta and sweetcorn patties
• Basic polenta recipe

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