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Cheesy Polenta

  • Non Veg
  • 22 mins
  • Serves 10
  • Easy



Cheesy polenta is a cheesy take on an Italian classic. Polenta comes in two varieties, a porridge-like hot polenta and a loaf of congealed polenta. You can use either coarse or finely ground cereals to achieve your desired texture. While this dish is typically considered Italian, it is also quite popular in France, Switzerland, and even Romania. In this recipe we are using cornmeal, however, it can also be made with buckwheat.

Health Benefits 

Cornmeal is a great source of carbohydrates. Carbohydrates are a source of energy, fueling you up for heavy activity. The fiber content of cornmeal is great for satisfying hunger and sustaining you for long periods of time. The fiber also prevents constipation by softening your stool.  As a source of phosphorus, cornmeal will also keep your enzyme functions in optimal shape.  This phosphorus also helps build cell membrane and bone mineral tissues. 


Per Serving:

Calories 224.2

Calories from Fat 128

Total Fat 14.2 g

Saturated Fat 8.5 g

Cholesterol 39 mg

Sodium 682.1 mg

Total Carbohydrate 15.3 g

Dietary Fiber 1.1 g

Sugars 3.5 g

Protein 9.2 g

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How to Make Cheesy Polenta

  1. Combine milk, broth, salt and cornmeal in a pot.
  2. Place over medium-high heat and whisk constantly until the liquid is boiling.
  3. Reduce heat to low.
  4. Cover and cook 20 minutes until creamy, stirring every 3-4 minutes to prevent sticking and burning.
  5. Remove from heat.
  6. Stir in pepper, butter, cheeses and optional herbs. 


Corn originates in North America and was not used in Europe until after the discovery of the new world.

Donna Ricci

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