Creamy Cheese Polenta Recipes

CREAMY CHEESY POLENTA

Steps:

• 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!

CHEESY POLENTA

Steps:

• Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.

CREAMY POLENTA

Steps:

• Whisk polenta into boiling salted water: Heat salted water (1 1/2 teaspoons of salt for 1 quart of water) to a boil over high heat in a thick-bottomed 2 or 3 quart pan. Slowly add the polenta into the boiling water, whisking while you add it to prevent any lumps from forming.
• Simmer and cook: Lower the heat to a very low simmer and add the butter. Continue to whisk the polenta until it starts to thicken. Then cover the pan and let the polenta cook for 25 minutes. Stir occasionally with a wooden spoon so that the polenta doesn't stick to the bottom of the pan. The polenta should be soft and tender when done. If not, let it cook a little longer.
• Add the cream cheese: Add the cream cheese and stir it into the polenta. Taste and add more salt if necessary. (You can also add more cream cheese if you want it to be even creamier.)

CHEESY POLENTA

Steps:

• In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese. Serve.

CREAMY TWO-CHEESE POLENTA

Steps:

• Combine the first 4 ingredients in a medium saucepan over medium high heat.
• Bring to a boil, gradually add polenta, stirring constantly with a wisk.
• Cook 2 minutes until thick, stirring constantly.
• Remove from heat and stir in cheeses.
• Serve immediately.

CREAMY GOAT CHEESE POLENTA

Steps:

• In medium pot with high sides combine the water, milk and bring to a boil over high heat.
• Reduce the heat to low and slowly pour in the polenta while whisking constantly.
• Cook the mixture for at least 5 minutes, stirring with a wooden spoon until thickened and cooked.
• Stir in the Chavrie®, lemon zest and kosher salt.

CREAMY BLUE CHEESE POLENTA

Steps:

• Heat milk and water in heavy bottomed sauce pan and bring to simmer over medium heat. be careful not to boil.
• Whisk in polenta in slow stream. Bring to a boil, then turn heat to low.
• Continue to stir, adding more water if it gets too thick.
• Stir every few minutes and continue cooking for 25 to 30 minutes, adding water when needed.
• Remove from heat and add sour cream, butter and blue cheese. Season with salt & pepper to taste.

CREAMY POLENTA WITH GORGONZOLA CHEESE

Steps:

• Add the cream, Gorgonzola, and 1/4 teaspoon each of salt and pepper to the freshly made polenta while it is still in the saucepan, and stir until the cheese melts. Season the polenta with more salt and pepper to taste. Transfer the polenta to a bowl and serve.

CREAMY CHEESE POLENTA

Steps:

• In a large saucepan, melt butter and saute diced onion until limp and glossy,.
• Add the 3 cups water to the saucepan and bring to a boil.
• Gradually stir in cornmeal and water mixture into the boiling water and WHISK constantly until thick and smooth.
• Let mixture cook, stirring often, about 20 minutes.
• Stir in grated Parmesan cheese and season to taste with salt.