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Creamy cheesy polenta is love at first bite! Buttery, soul-satisfying, and creamy, this cheese-laden polenta is perfect served alone or topped with any braised meat, vegetables, or stew.
Cheesy Polenta
Hands down, my favorite way to serve polenta is with chile verde. This Mexican Pork and Tomato Chile Verde is what my comfort food dreams are made of these days. If you’ve never had chile verde, or even if you have a classic recipe you love, you need to try this version.
I cooked large batches of both the above pork and tomato chile verde and classic pork chile verde, and I’m so very happy with the state of my refrigerator right now. I’ve eaten this polenta topped with chile verde several days in a row, and I even had it for breakfast today.
Polenta is a versatile dish that doesn’t get nearly enough play, in my opinion. Of course it’s well known, but a lot of folks seem to have the wrong idea that it’s fussy or difficult to make.
How to Cook Polenta
It’s not a difficult method at all! It’s important to remember three things though. First, slowly whisk the cornmeal into boiling liquid.
Second, return the mixture to a boil while still whisking. Third, remember to lower the heat and stir occasionally. You don’t need to babysit it too closely.
I served this cheesy stove-top polenta with the Mexican Pork Chile Verde I made earlier this week and it was the perfect match for the spicy saucy pork.
Cheese Polenta
To make this fabulously cheesy polenta, you’ll need the following ingredients:
- milk
- water
- kosher salt
- butter
- cornmeal
- Pecorino Romano or Parmesan cheese
I said there were only three things to remember, but I’m going to correct myself and add one more. Please do not use self-rising cornmeal for polenta. You’ll be deeply disappointed if you try it.
Polenta with Cheese
Polenta a great side dish to make in advance. Simply cool the finished polenta, cover, and refrigerate. Reheat in the microwave, about 4-5 minutes on high. Stir vigorously to fluff after reheating.
If you’re wondering what else you might want to serve with polenta, look no further than our chicken piccata. Can’t get enough polenta? Neither can I! Try out paprika manchego polenta and oven-baked polenta too!
Cheesy Polenta
Ingredients
- 2 cups milk
- 2 cups water
- 1 teaspoon kosher salt
- 1 cup cornmeal
- 2-3 tablespoons butter
- ⅓ cup grated Pecorino Romano or Parmesan cheese
Instructions
- Heat the water, milk and salt in a saucepan over medium high heat. When it is steaming, slowly pour in the cornmeal while whisking the mixture in the pan.
- Bring to a boil. Reduce the heat to a simmer and continue stirring occasionally over the next 10-15 minutes while the mixture thickens.
- Remove the thickened polenta from the stove and add the butter and the cheese. Stir until smooth and creamy. Taste, adjust the salt if needed, and serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 2/9/13 – recipe notes and photos updated 10/5/25}
I am such a sucker for a good bowl of polenta! This looks like creamy heaven!
It looked great under the chile verde, but I may like the looks of it with the butter pat even better. It looks as though your recipe delivered the perfect texture. I like to make extra to mold in a bread pan for slicing and frying for breakfast – I'll use this recipe next time.
I've recently started cooking my polenta with milk and I love it because it stays soft even after cooling, so I can use the leftovers. Yours looks perfect!
Have to try polenta at some point. Being a southern dude, I always end up just doing stone ground grits:)
I think you meant boiling not steaming because you can’t turn steaming down to a simmer it hasn’t boiled yet.
I love this recipe! It’s simple and delicious!
I made it to go along with a pork tenderloin and my husband and I both loved it.
I’m so happy to hear that, Robin!