Do you like polenta? I do!!! The thing that sometimes holds me back from making it is that some recipes have you stirring it constantly like a risotto. This recipe, from Giada, has you stirring occasionally. That works for me! It makes this oh so much more doable. The flavors in this polenta are really wonderful. I love all the fresh herbs, cheese, butter…I mean “Hello YUM”. This recipe makes a very large batch so I generally cut it in half and it generously serves my family of four.
Adapted from Giada’s Family Dinners
Herbed Cheese Polenta
- Water - 10 Cups
- Salt - 1 Tablespoon
- Polenta or Yellow Cornmeal - 2 1/2 Cups
- Parmesan Cheese, Freshly Grated - 1 1/2 Cup
- Whole Milk or Half and Half - 1 1/2 Cups
- Unsalted Butter, Cut into Chunks - 10 Tablespoons (1 1/2 Sticks)
- Italian Parsely,Chopped - 1/3 Cup
- Fresh Rosemary, Chopped - 1 Tablespoon
- Fresh Thyme, Chopped - 1 Tablespoon
- Black Pepper - 3/4 teaspoon
- 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, about 15 minutes.
- Remove from the heat. Add the cheese, milk, butter, herbs, and pepper. Stir until the butter and cheese melt. Transfer the polenta to a bowl and serve.