Polenta's Perfect Cheesy Partners: Finding The Right Flavor Match

Polenta is a versatile dish that can be served as a side or a main course. It is made from cornmeal and can be cooked in various liquids, such as water, milk, or stock. The addition of cheese to polenta elevates the dish, making it creamier and more flavourful. While traditional recipes call for Parmesan cheese, other varieties such as Cheddar, goat cheese, or Gorgonzola can also be used. This dish pairs well with meats such as pork, chicken, beef, or fish, and can be served hot or cooled and fried.

Parmesan

Polenta is a traditional Northern Italian dish of cornmeal cooked in liquid. It is a versatile side dish that goes well with pork, chicken, beef, or fish.

Parmigiano Reggiano is the traditional cheese used in polenta, given its Northern Italian origins. However, you can substitute it with pecorino Romano, ricotta salata, or fontina.

When making polenta with Parmesan, it is recommended to use a ratio of 4:1 liquid to cornmeal for a super creamy texture. If you want a less creamy version, you can use a 3:1 ratio.

Ingredients:

• 1 1/2 tablespoon of olive oil
• 1/2 small diced small yellow onion
• 2 finely minced cloves of garlic
• 6 cups of chicken stock, vegetable stock, or water
• 2 cups of medium ground cornmeal
• 2 ounces of unsalted butter
• 2/3 cup of shredded Parmesan cheese
• Sea salt and fresh cracked pepper to taste

Instructions:

• In a medium-sized pot, heat olive oil over medium-high heat. Add the diced onion and garlic and cook until they are browned, which should take about 3 to 7 minutes.
• Pour in the liquid of your choice (chicken stock, vegetable stock, or water) and bring it to a boil.
• Once the liquid is boiling, slowly pour in the cornmeal while vigorously stirring with a whisk to prevent clumps from forming. This process should take about 15 to 20 minutes.
• Turn the heat down to medium-low and continue cooking the polenta until it is smooth and creamy, without any crunch.
• Finish off the polenta by stirring in butter, Parmesan cheese, salt, and pepper until everything is well combined. Cook for an additional 5 minutes over low heat.
• Garnish with Parmesan cheese and parsley, if desired.

You can make this dish up to 1 hour ahead of time and keep it covered before serving. It can also be stored in the refrigerator for up to 3 days and reheated with some additional chicken stock or water.

Enjoy your delicious and cheesy Parmesan polenta!

Cheddar

Ingredients

• 1 cup cornmeal (medium grind)
• 3 tablespoons butter
• 1 tablespoon extra virgin olive oil
• 1 cup sharp white cheddar cheese, shredded
• Freshly ground black pepper
• Kosher salt
• Milk
• Water

Method

• Bring the milk, 2 cups of water, and a pinch of salt to a boil in a medium saucepan.
• Reduce heat to a low simmer and add cornmeal in a slow and steady stream, constantly whisking to prevent lumps.
• The polenta should be at a bare simmer and cook for 15 minutes, stirring occasionally. If the mixture gets too thick, add water, ½ cup at a time.
• Remove from heat, stir in butter and olive oil, and then stir in cheddar cheese.
• Season with salt and pepper.

Tips

• If you don't have any cornmeal, you can use polenta. Cornmeal is typically cheaper than polenta, and the two are very similar. Cornmeal comes in a variety of grind sizes, whereas polenta is usually a medium-grain cornmeal.
• You can use a no-stir oven method, which involves stirring 1 cup of cornmeal, 4 cups of water, 2 tablespoons of butter, and some salt and pepper all together in an oven-safe skillet. Cook for 40 minutes in a 350°F oven. Stir and then cook for 10 more minutes. Remove from the oven, add cheese, and serve.

Goat's Cheese

Goat Cheese Polenta

Polenta is a dish with Italian origins, made from ground yellow corn. It is similar to grits, but coarser. A creamy goat cheese polenta is a perfect complement to a variety of dishes, from pork to shrimp to short ribs.

Ingredients

• Water
• Milk
• Salt
• Polenta/cornmeal
• Butter
• Goat cheese
• Parmesan cheese (optional)

Method

First, bring water, milk, and salt to a low boil in a large saucepan. Slowly pour in the polenta, whisking constantly to prevent clumps. Reduce the heat to low, cover, and cook for about 30 minutes, stirring occasionally with a wooden spoon to prevent sticking.

Once the polenta is creamy, remove it from the heat and whisk in the butter, goat cheese, and Parmesan cheese (if using). Season with more salt if needed.

Tips

• Use a combination of milk and water for the polenta. Using only water makes the polenta neutral, while only milk makes it too rich. A half-and-half mixture is ideal.
• Whisk the polenta constantly for at least 5 minutes when you first add it to the boiling liquid to prevent sticking and burning.
• Stir the polenta every 5 minutes while it simmers to prevent burning.
• The polenta is ready when the individual grains are tender, and it should be spreadable, spoonable, and creamy.
• Don't add any additional flavour until the polenta is done. Stir in the butter, goat cheese, and Parmesan at the end.
• Polenta can be stored in an airtight container in the fridge for 2-3 days. When reheating, add 1/4 to 1/2 cup of water to restore its creaminess.

Variations

For a more complex dish, you can add chopped rosemary and serve with pork chops, or serve with beef short ribs.

Gorgonzola

To make polenta with Gorgonzola, you will need:

• Vegetable or chicken stock
• Salt
• Cornmeal or polenta
• Butter
• Cream
• Gorgonzola cheese

First, add salt to the stock and bring it to a boil in a medium-sized saucepan. Next, gradually whisk in the polenta, reduce the heat, and cook until the mixture thickens and the cornmeal is tender, stirring frequently. Then, turn off the heat and add the butter, cream, and cheese. Stir until everything is well combined and the cheese has melted. Season with salt and pepper to taste, and serve immediately.

This creamy Gorgonzola polenta is a delicious and comforting dish, perfect as a side or base for stews and saucy dishes. It is also a great gluten-free option.

Pecorino Romano

When making polenta, you can add Pecorino Romano to the dish to give it a creamy texture and a tangy taste. The cheese can be stirred into the polenta while it is still cooking, or it can be sprinkled on top just before serving. For example, a recipe for Pine Nut Polenta with Pecorino Romano involves adding shredded Pecorino Romano to the polenta while it is cooking, and then topping the dish with additional Pecorino.

When choosing Pecorino Romano to use in polenta, it is important to consider the other ingredients in the dish. For example, if the polenta already contains other salty ingredients, such as vegetable stock, it may be a good idea to use a smaller amount of Pecorino Romano or to choose a milder variety of the cheese.

Frequently asked questions