Creamy Cheesy Polenta

7 Comments 5

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe
Creamy Cheesy Polenta recipe by Barefeet In The Kitchen

I made polenta for the first time over a year ago and I loved it from that first bite. Creamy, smooth and buttery, polenta is a side dish that doesn’t get nearly enough credit.

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.

Creamy Cheesy Polenta recipe by Barefeet In The Kitchen

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.

Creamy Cheesy Polenta

5 from 1 vote
Pin Print Review
Servings: 4 -6 servings

Ingredients 

  • 2 cups milk
  • 2 cups water
  • 1 teaspoon salt
  • 1 cup cornmeal
  • 2-3 tablespoons butter
  • 1/3 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. Enjoy!

Notes

If you are making this in advance, cover and refrigerate. Reheat in the microwave, about 4-5 minutes on high. Stir vigorously to fluff after reheating. 
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

Pin this nowto remember it later
Pin this recipe0

 

Filed under: , ,

Tagged with:

Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

7 Comments Leave a comment or review

    Rate & Comment

    Rating




    You can now include images of your recipes in your comments! You'll need to register or log in to upload images.

  1. Big Dude says

    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.

  2. mommasan says

    I think you meant boiling not steaming because you can’t turn steaming down to a simmer it hasn’t boiled yet.

  3. Robin says

    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.5 stars