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

Polenta is a versatile dish that can be served as a main or side, and pairs well with a variety of cheeses. The most common cheese to pair with polenta is Parmesan, but other cheeses such as gorgonzola, fontina, goat cheese, cheddar, and ricotta also work well. Polenta is a Northern Italian dish made with cornmeal cooked in liquid and can be served hot or cooled. When cooled, it can be cut into shapes and fried.

Parmesan

For the best flavour, it is recommended to use a chunk of Parmesan cheese and grate it yourself. This will ensure the polenta has the perfect texture and flavour.

Cheddar

Polenta is a Northern Italian dish of cornmeal cooked in liquid until it becomes cornmeal mush. Technically, mush is a mixture of cornmeal cooked with liquid and is commonly served with butter or syrup for breakfast. Polenta is usually made with Parmesan cheese, but other cheeses can be used, such as 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
• A pinch of salt
• 1 cup of milk
• 2 cups of water

Method

• Bring the milk, water, and a pinch of salt to a boil in a medium saucepan.
• Reduce the heat to a low simmer and add the cornmeal in a slow and steady stream, constantly whisking to prevent lumps.
• The polenta should be at a bare simmer; cook for 15 minutes, stirring occasionally. If the mixture gets too thick, add water, 1/2 cup at a time.
• Remove from the heat, stir in the butter and olive oil, and then stir in the cheddar cheese.
• Season with salt and pepper to taste.

Serving suggestions

Gorgonzola, parmigiano reggiano, fontina and goat cheese

Gorgonzola

A northern Italian favourite, creamy polenta with gorgonzola is a delicious, rich, and buttery dish. The gorgonzola, a salty, crumbly blue cheese, is dreamy when mixed into the polenta, adding a strong flavour. This is a perfect side dish to soak up leftover sauce on your plate, and goes well with braised short ribs, or even fried sage leaves.

To make this, gradually whisk polenta into boiling vegetable stock, and add salt to taste. Reduce the heat and cook until the polenta thickens and is tender, stirring often. Finally, turn off the heat and add butter, cheese, and half-and-half.

Parmigiano Reggiano

Parmigiano Reggiano is a great cheese to add to polenta, giving it a creamy texture and just the right amount of butter and cheese. It is a perfect base or side dish for roasted vegetables or slow-cooked meat sauces.

To make this, bring water to a boil and add a pinch of salt, followed by polenta, whisking continuously. Cook gently for 20 minutes, then whisk in butter and parmesan. Pour into a tray and refrigerate to set.

Fontina

Fontina and mushroom polenta is a tasty, hearty dish. To make this, bring water, heavy cream, and salt to a boil, and whisk in the polenta. Reduce the heat and cook, stirring occasionally, until creamy. Stir in grated fontina. Saute mushrooms and rosemary in butter until tender, then stir in heavy cream and season with salt and pepper. Cook until thickened, then toss with chopped parsley. Serve over the polenta.

Goat Cheese

Goat cheese polenta is a creamy, tasty, and versatile dish. It goes well with a variety of proteins, from pork to shrimp to short ribs.

To make this, bring water, milk, and salt to a low boil in a large saucepan. Slowly pour in the polenta, whisking until there are no clumps. Reduce the heat, cover, and cook, whisking every 5 minutes. Once the polenta is creamy, remove from heat and whisk in butter, goat cheese, and parmesan.

Polenta cakes

Ingredients

• Polenta (preferably medium-ground yellow cornmeal)
• Water
• Milk (optional)
• Butter
• Cheese (such as Parmesan, Cheddar, or Gorgonzola)
• Salt
• Pepper
• Olive oil

Step 1: Prepare the Polenta

Start by preparing the polenta according to the package instructions or a recipe of your choice. In a large pot, bring water (and optionally milk) to a boil. Gradually whisk in the polenta and add a pinch of salt. Reduce the heat to low and simmer until the polenta is thick and creamy, stirring occasionally to prevent lumps. This process can take around 20-35 minutes.

Step 2: Add Butter and Cheese

Once the polenta is cooked, remove it from the heat and stir in butter and your choice of shredded or crumbled cheese. Season with salt and pepper to taste. The amount of butter and cheese can be adjusted to your preference, but be generous for a creamier and cheesier polenta.

Step 3: Set and Chill the Polenta

Spread the hot polenta into a baking dish, loaf pan, or rimmed baking sheet. The thickness of the polenta should be about 3/4 inches. Place the dish in the refrigerator and chill until the polenta is firm, which can take a few hours or overnight.

Step 4: Cut and Fry the Polenta Cakes

Once the polenta is firm, remove it from the dish and cut it into desired shapes. You can cut it into portions, triangles, squares, or use a cookie cutter for round shapes. Heat a cast-iron or non-stick pan with a small amount of olive oil over medium heat. Fry the polenta cakes until they are golden brown on both sides.

Step 5: Serve the Polenta Cakes

• Marinara sauce
• Roasted vegetables
• Meatballs
• Braised meats
• Spicy shrimp
• Grilled chicken
• Fried green beans

Feel free to get creative and experiment with different cheeses, herbs, and toppings to make the polenta cakes your own!

Fried polenta

Preparation

Start by preparing the polenta according to your preferred recipe. A ratio of 4:1 liquid to cornmeal will give you a super creamy polenta, while a 3:1 ratio will give you a thicker consistency that is better for frying.

Once your polenta is cooked, spread it out in a baking dish, loaf pan, or small rimmed baking sheet. Place it in the refrigerator to cool and firm up.

Frying

Once the polenta has firmed up, you can slice it into portions and pan-fry them. Use a cast-iron or non-stick pan with a little olive oil and fry the polenta on both sides until brown.

You can also cut the polenta into triangles, squares, or sticks and fry them. This gives you more surface area to get crispy, and they make great polenta fries!

Serving

• Marinara sauce
• Roasted vegetables
• Mixed sauteed mushrooms
• Meatballs
• Braised short ribs
• Pesto shrimp
• Grilled chicken
• Ragu sauce
• Pulled pork

Get creative and enjoy your fried polenta!

Frequently asked questions