I’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
- 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!
11 Comments Leave a comment or review
I love manchego cheese but definitely don't use it enough! The paprika in here sounds like such a great hit of flavor!
This sounds like a great way to dress up polenta!
Manchego is one of my favorite cheeses! I'm sure it just makes the polenta that much better!
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.
YUM to the tenth power Mary! So devastatingly creamy looking and mouthwatering.
Just pinned it! 🙂
The Café Sucré Farine says
This looks wonderful!! I'm actually making polenta today too, it's a favorite here too. Love the manchego and smoked paprika, sounds fabulous!
Gerry @Foodness Gracious says
Love this, I never make enough polenta 🙁
Helene Dsouza says
Yes I am in a polenta mood too. Can't wait to give your recipe a try. Thanks for sharing! =)
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 🙂
Your photos are stunning and your recipes sound delectable. We would love for you to share them at thefeastingeye.com. The Feasting Eye is still a bit new, but I think you will like what you see :-).