Creamy Cheesy Polenta
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This simple recipe for Creamy Cheesy Polenta is gluten free and vegetarian, perfect as a side or topped with roasted vegetables or slow cooked meats.
I’m a big fan of polenta. It’s easy, creamy, cheesy and perfect as a side or as part of a main dish. It’s also vegetarian and gluten-free, making it a dish that everyone can enjoy!
I’ve made vegetarian recipes with polenta, such as this Tomato Kale Polenta Skillet (an all time favorite vegetarian recipe on the blog!). I’ve also served polenta with Beef Ragu, Guinness Braised Short Ribs and Italian Short Ribs.
No matter what I add to it, this creamy polenta always makes a great base for a delicious recipe!
Ingredients
- 2 tbsp butter
- 3 cups milk
- 4 cups half and half
- 2 cups yellow cornmeal
- 2 tsp kosher salt
- ½ cup parmesan cheese
- ½ cup mascarpone cheese
Instructions
Add the butter to a large pot on the stove top over medium high heat. When the butter begins to melt, add the milk, half and half, cornmeal and salt to the pot. Stir continuously, 10-15 minutes, until the polenta becomes thick and creamy.
Add the cheeses and continue stirring until the cheese has melted into the polenta.
Remove from the heat and serve immediately or add to your favorite dish.
Here are a couple of other ways I’ve incorporated this Cheesy Creamy Polenta into recipes on the blog.
Try this Italian Polenta Turkey Casserole for a healthier dish with tons of flavor, or try these Mini Polenta Pizzas with Roasted Tomatoes and Bacon for a delicious gluten-free pizza alternative!
What are your favorite polenta dishes? Comment below and let me know! I’m always looking for new ways to incorporate this cheesy deliciousness into my life!
Creamy Cheesy Polenta
Ingredients
- 2 tbsp butter
- 3 cups milk
- 4 cups half & half
- 2 cups yellow cornmeal
- 2 tsp kosher salt
- ½ cup parmesan cheese, grated
- ½ cup mascarpone cheese
Instructions
- Add the butter to a large pot on the stove top over medium high heat.
- When the butter begins to melt, add the milk, half & half, cornmeal and salt to the pot.
- Stir continuously, 10-15 minutes, until the polenta becomes thick and creamy.
- Add the cheeses and continue stirring until the cheese has melted into the polenta.
- Remove from the heat and serve immediately or add to your favorite dish.
Nutrition Facts
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3 Comments on “Creamy Cheesy Polenta”
I’ve been making this for years, but never rated it. It’s delicious. With your ragu, it’s a go-to for guests or special occasions because it’s so elegant, but so simple. Thank you, Whitney!
I also like to pour the hot polenta into loaf pans. I let it chill and then I can slice it. The slices can be fried to a crunch or fanned in a baking dish with butter and Parmesan on top and baked. This variation of chilling first is nice because it can be made ahead.
I went to a Polenta Festival in Pistoia, Italy. I love the stuff so it was fun trying the different preparations in each booth!
This. Looks. AMAZING! I love polenta, but have yet to make it. This recipe would be a perfect start! 🙂