Cheddar Polenta
Cheddar polenta makes a cozy, gently elevated side dish or base for a wide variety of meals, from braised short ribs to fried eggs. Here's how to make it great.
Calories: 415kcal
Ingredients
- 4 cups (946 ml) lower-sodium chicken or vegetable broth
- ½ teaspoon fine sea salt
- 1 cup (156 grams) ground yellow cornmeal
- 4 ounces (114 grams) extra-sharp cheddar, shredded
- 4 tablespoons (56 grams) butter
- ¼ teaspoon freshly ground black pepper
Instructions
- In a 5-quart pot, bring the broth to a boil.
- Pour in salt and then cornmeal, whisking frequently for a couple of minutes as the polenta begins to thicken.
- Reduce heat to maintain a gentle simmer and cover pot.
- Cook for about 40 minutes, depending on the coarseness of the grind, whisking or stirring every five minutes or so. When ready, cornmeal will be soft and swollen with liquid, and not at all gritty.
- Off the heat, stir in the cheddar, butter, and pepper.
Notes
- Traditionally, polenta is made with coarsely ground cornmeal. If you buy cornmeal labeled "polenta" in a U.S. supermarket, it's likely to be coarsely ground. That said, you can make this recipe with any good-quality yellow cornmeal, regardless of grind. The cooking time and final consistency will vary a bit, but that's fine.
- For soft, creamy polenta that flows a bit, I recommend making this recipe shortly before serving. Leftovers will firm up a little, but they're fabulous. Store in an airtight container in the fridge for a week or in the freezer for up to a year, and reheat in the microwave. You can always whisk in a bit of additional liquid when reheating if you like.
Nutrition
Serving: 1 | Calories: 415kcal | Carbohydrates: 25g | Protein: 29g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Cholesterol: 108mg | Sodium: 687mg | Fiber: 2g | Sugar: 1g