Patrick Oconnell
Polenta is a versatile dish that can be served as a side or main course. It is made from cornmeal and can be paired with various ingredients such as cheese, milk, water, butter, salt, and pepper. When it comes to choosing the right cheese for polenta, there are several options to consider. Parmesan cheese is a popular choice, as it adds a salty, savoury flavour to the dish. Other options include pecorino Romano, ricotta salata, or fontina. For a sharper taste, some recipes suggest using cheddar cheese. The type of cheese chosen can depend on personal preference, availability, and the desired flavour profile.
| Characteristics | Values |
|---|---|
| Cheese type | Parmesan, pecorino Romano, ricotta salata, fontina, sharp Cheddar, or gorgonzola |
| Cheese quantity | 1/2 cup, or 1/2 ounce, plus more for serving |
| Cheese preparation | Freshly grated |
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What You'll Learn
Parmesan
When making polenta with Parmesan, it is also important to consider the other ingredients and their quantities. For example, the ratio of cornmeal to liquid (usually water, milk, or stock) can vary depending on whether a thicker or creamier polenta is desired. Additionally, butter, salt, and pepper are often added to taste.
Some recipes for Parmesan polenta also include other ingredients such as onions, garlic, and herbs like parsley and rosemary. These ingredients can enhance the flavour and aroma of the dish.
Overall, Parmesan is an excellent choice for adding a savoury, umami flavour to polenta. When combined with other ingredients and prepared correctly, it can result in a creamy, comforting dish that pairs well with various main courses.
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Cheddar
Polenta with Cheddar Cheese
A great comfort food, polenta with cheese is a versatile side dish that goes well with pork, chicken, beef, or fish. It can be served with zesty pesto shrimp, grilled chicken, or a hearty ragu sauce. It can also be enjoyed on its own.
Ingredients
- Polenta or yellow cornmeal
- Milk
- Water
- Salt
- Butter
- Pepper
- Cheddar cheese
Method
In a medium or large saucepan, combine the milk, water, and salt. Bring this to a boil over medium-high heat. Gradually whisk in the polenta to avoid lumps. Reduce the heat to low and cover the pan. Simmer until creamy, which should take about 20 minutes. Remember to stir the mixture every 3 to 4 minutes to prevent sticking.
Once the polenta is cooked, remove the pot from the heat and stir in the butter and pepper. Finally, gradually stir in the cheese until melted. Serve hot.
Tips
- You can use either pre-grated or block cheddar cheese. If you are grating the cheese yourself, use the larger holes on a box grater to get a coarser shred.
- For a stronger cheddar flavour, increase the amount of cheese to 6 or 8 ounces.
- For a smoother polenta, use a whisk to stir in the cheese. For a chunkier texture, use a spatula or wooden spoon.
- If you prefer a more liquid polenta, add milk or water to the mixture until you reach your desired consistency.
- For added flavour, you can include herbs such as rosemary, basil, or oregano.
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Gorgonzola
To make Gorgonzola polenta, you will need vegetable or chicken stock, polenta (or cornmeal), butter, cream, and of course, the Gorgonzola. Some recipes suggest adding salt, but as Gorgonzola is already quite salty, this can be omitted or reduced.
Begin by adding the salt to the stock in a medium-sized saucepan and bringing it to a boil. Gradually whisk in the polenta, and then reduce the heat to low. Keep cooking until the polenta thickens and becomes tender, stirring often to avoid lumps. Once the polenta is ready, turn off the heat and add the butter, cream, and cheese. Stir until the cheese has melted and serve immediately.
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Ricotta Salata
One recipe for polenta with ricotta is Baked Polenta with Tomato Sauce and Ricotta by Art Smith. This recipe uses a simple tomato sauce made from fresh tomatoes, garlic, and onion, cooked with olive oil and seasoned with basil, salt, and pepper. The polenta is cooked with water, olive oil, and basil, and then spread into a baking pan, topped with Parmesan cheese, and baked. The polenta is then cut into pieces and served with the warm tomato sauce, sprinkled with chopped basil.
Another recipe idea is Polenta al Forno with Spinach, Ricotta, and Fontina. This recipe is a baked polenta dish with layers of spinach and ricotta, and a topping of Parmesan and fontina cheese. The spinach is blanched, drained, and chopped, and then combined with the ricotta, seasoned with salt, pepper, cayenne, lemon zest, and Parmesan and fontina cheese. This mixture is then layered with soft polenta in a casserole dish and baked.
Make-Ahead Polenta with Green Onions and Ricotta is another recipe idea. This polenta is made with milk, water, salt, cornmeal, pepper, Parmesan cheese, and chives. The polenta is cooked on the stove and then spread into a baking dish and refrigerated. The ricotta topping is made by combining ricotta cheese, salt, chives, and eggs, and then spread on top of the polenta and baked.
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Fontina
To make polenta concia, you first need to prepare the polenta by cooking the cornmeal with salted water. Once the polenta is nearly done, you add milk and let it absorb completely. You then add the cheese and stir until it has melted into the polenta. Finally, you ladle the polenta into bowls, melt some butter in a saucepan, and pour the melted butter over the polenta.
There are many variations of polenta concia, including adding cream or using a mixture of water and milk. Some recipes also add the butter and cheese to the polenta while it is cooking, rather than pouring the butter on top. You can also add lots of butter and no cheese to the polenta as it cooks, or top the polenta with freshly ground pepper and/or grated parmigiano-reggiano.
Another variation is to layer the polenta with cheese and sometimes béchamel in a baking dish, similar to a lasagna. This version is called polenta e fontina in torta and is baked in the oven until it is bubbly and golden brown.
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Frequently asked questions
Parmesan, pecorino Romano, ricotta salata, fontina, cheddar, and gorgonzola are all good options for polenta.
It is recommended to use dry polenta, as the precooked variety will not work for this recipe.
The classic ratio for polenta is one part cornmeal to four parts liquid. However, for a thicker, creamier polenta, a ratio of 1:5 is recommended.
To avoid lumps, gradually add the polenta to the boiling liquid in a thin stream while whisking constantly.
