Paprika Manchego Polenta


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Paprika Manchego Polenta recipe by Barefeet In The KitchenI’ve been on a bit of a polenta kick this year. Oven-baked or stove-top, with and without cheese, polenta is a great side dish that works well with many different meals.

This polenta is slowly simmered with paprika and then the cheese is stirred in at the end.

The manchego gives the polenta a great flavor without turning it into a gooey-cheesy dish. Not that I turn down gooey-cheese in general, but that isn’t how I like my polenta. Add as much cheese as you like, if you are more inclined to create the extra-cheesy version!

Paprika Manchego Polenta recipe by Barefeet In The Kitchen

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Paprika Manchego Polenta

Servings: 4 -6 servings


  • 2 cups milk
  • 2 cups water
  • 1 teaspoon kosher salt
  • 1 1/4 cup polenta or cornmeal
  • 1 teaspoon smoked paprika
  • 1/2 cup finely grated manchego cheese
  • 2 tablespoons butter


  • Combine the milk, water and salt in a medium size pan over medium heat. When the mixture is steaming, slowly pour in the polenta while whisking to combine.
  • Stir in the paprika and then bring to a simmer. Let it simmer for 10-15 minutes, until it has thickened. Remove from the heat.
  • Stir in the grated cheese and then top with butter just before serving. Enjoy!
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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.

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  1. Big Dude says

    The polenta sounds & looks very good Mary, especially with the pat of butter melting on it. The crispy skinned chicken in the previous post looks very good as well. I don't know if I've ever pan fried chicken. My grandmother and MIL always fried chicken slowly, but it was floured and they put a lid on for awhile to steam the meat, but I can remember if it was at the beginning or the end.

  2. Chris says

    I like this especially since you use the manchego, probably my favorite of all cheeses when it is a quality cheese. We had a local farm that made the best but the owners closed up last year due to health issues. I do the southern version of polenta…grits 🙂

  3. Zach says

    Your photos are stunning and your recipes sound delectable. We would love for you to share them at The Feasting Eye is still a bit new, but I think you will like what you see :-).