Polenta's Cheesy Affair: Perfect Cheese Pairings

Polenta is a versatile dish that can be served as a side or main course. It is made with cornmeal, liquid (water, milk, stock, or a combination), butter, and cheese. The type of cheese used in polenta can vary depending on personal preference, but some common options include Parmesan, Cheddar, and goat cheese. The addition of cheese gives polenta a creamy texture and a tangy flavour. When making polenta, it is important to add the cornmeal gradually to the boiling liquid and whisk constantly to avoid lumps. The dish is cooked until the mixture thickens and the cornmeal is tender, resulting in a comforting and tasty meal.

Parmesan Polenta

Ingredients

To make parmesan polenta, you will need the following ingredients:

• Water or chicken/vegetable stock
• Cornmeal (preferably stone-ground or medium-ground yellow cornmeal)
• Salt (preferably kosher salt)
• Butter (unsalted)
• Parmesan cheese (freshly grated)
• Milk (optional)

Directions:

• Bring the liquid (water, stock, or a combination) to a boil in a large, heavy-duty saucepan or pot. You can also add a bit of milk at this stage for a creamier texture.
• Gradually add the cornmeal in a thin stream, whisking constantly to avoid lumps. The classic ratio is one part cornmeal to four parts liquid, but you can adjust this for a thicker or creamier consistency.
• Reduce the heat to low and simmer, continuing to whisk or stir frequently to prevent sticking and ensure even cooking.
• Cook until the polenta thickens and becomes creamy, which can take around 15-35 minutes, depending on the consistency you desire.
• Once the polenta is cooked to your desired consistency, remove it from the heat and add the butter and grated parmesan cheese. Stir until the butter and cheese have melted and combined smoothly with the polenta.
• Season with additional salt and pepper to taste, and serve warm.

Tips and Variations:

• Be generous with the butter and parmesan cheese for a richer, more flavorful polenta.
• For a more authentic Italian flavor, use Parmigiano-Reggiano cheese, but you can also substitute it with pecorino Romano, ricotta salata, or fontina.
• If you want to add more ingredients, you can try caramelized onions, garlic, or herbs like parsley or rosemary.
• Leftover polenta can be fried, baked, or grilled. Simply spread the freshly made polenta into a baking dish, loaf pan, or rimmed baking sheet, and refrigerate until firm. Then cut into portions and pan-fry with a little olive oil until browned.

Fried Polenta

A great way to enjoy polenta is to fry it! You can use leftover polenta to make these crispy treats, or you can make a fresh batch. Fried polenta is a versatile dish that can be served as a side or a snack. It can be paired with a dipping sauce, such as marinara, ranch dressing, or spicy arrabbiata sauce.

Ingredients

• 4 cups water
• 1/2 teaspoon salt
• 1 cup polenta
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• 1/3 cup vegan Parmesan cheese
• 1/4 cup chopped fresh parsley
• Canola oil for frying

Method

• Grease a square baking pan with olive oil.
• Bring 3 cups of water to a rolling boil in a pot. Add salt.
• Whisk in the polenta. Keep whisking until the polenta absorbs the water.
• Stir in another cup of water, along with the garlic powder and olive oil.
• Reduce the heat to low and simmer until the polenta thickens.
• Pour the polenta into the prepared pan and smooth it into an even layer with a rubber spatula.
• Allow the polenta to cool to room temperature.
• Heat the canola oil in a 2-quart pot over medium-high heat until it reaches 375°F. Use a candy thermometer for accuracy.
• Line a plate with paper towels.
• Turn the cooled polenta onto a cutting board and cut it into strips (about 3 inches long and 1/2 inch thick).
• Fry the polenta strips for 3 minutes, flipping them every 30 seconds or so.
• Do not overcrowd the pot—fry in batches if necessary, allowing the oil to return to temperature between batches.
• Transfer the fried polenta to the prepared plate.
• Sprinkle with vegan Parmesan and fresh parsley before serving.

Tips

• Use a deep pot to avoid making a mess on the stovetop from spattering polenta.
• Do not skip cooling the polenta. Warm polenta will not hold its shape when cut or fried.
• Keep an eye on the oil temperature and adjust the heat to maintain a temperature between 375°F and 380°F.
• Add herbs like rosemary, basil, or thyme to the polenta mixture for extra flavour.
• For a savoury twist, mix in some vegan bacon crumbles before frying.
• Add cayenne pepper or chilli powder for a spicy kick.
• Fold in vegan Parmesan or cheddar, or use nutritional yeast for a cheesy flavour.

Storage

You can also freeze fried polenta in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator and reheat as instructed above. Alternatively, freeze the uncooked polenta strips and fry them straight from the freezer, adding a couple of extra minutes to the frying time.

Polenta with Cheddar Cheese

Polenta is a versatile side dish that goes well with pork, chicken, beef, or fish. It is made with cornmeal or ground corn and can be cooked in a variety of ways. Here is a recipe for polenta with cheddar cheese that serves eight.

Ingredients

• 1 ½ teaspoons kosher salt
• 1 cup polenta or yellow cornmeal
• 4 tablespoons unsalted butter
• ½ teaspoon freshly ground black pepper
• 4 ounces sharp Cheddar cheese, shredded
• Milk
• Water

Method

• Combine milk, water, and kosher salt in a large pot over medium-high heat and bring to a boil.
• Gradually whisk polenta into the boiling milk-water mixture.
• Reduce heat to low and cover. Simmer until creamy, about 20 minutes, lifting the lid and stirring every 3 to 4 minutes to prevent sticking.
• Remove the pot from the heat. Stir in butter and pepper until incorporated.
• Gradually stir in cheese until melted.
• Serve hot.

Tips

• You can also use stock instead of water for added flavour.
• If you prefer a finer texture, you can use a mix of fine and medium ground cornmeal.
• For a vegetarian option, use vegetable stock instead of chicken broth.

Polenta with Gorgonzola Cheese

Ingredients

• 1 3/4 teaspoons salt
• 1 1/2 cups yellow cornmeal
• 1/4 cup (1/2 stick) unsalted butter
• 1/2 cup heavy whipping cream
• 3 ounces mild Gorgonzola, cut into 1/2-inch cubes
• Additional salt and freshly ground black pepper, optional

Method

• Bring 6 cups of water to a boil in a heavy large saucepan.
• Add 1 3/4 teaspoons of salt.
• Gradually whisk in the cornmeal.
• Reduce the heat and simmer until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes. After 10 minutes, you can switch to a wooden spoon for easier stirring.
• Turn off the heat. Add the butter, cream and Gorgonzola and stir until the cheese melts.
• Season with additional salt and pepper, to taste.
• Transfer the polenta to a bowl and serve.

Tips

• If you're making the polenta ahead of time, put it on a double boiler and cover it with plastic wrap to keep it warm.
• Gorgonzola or any other cheese nicely balances the saltiness and flavour of polenta, creating a great duo.
• Baked polenta with lots of gorgonzola is a must-try, as it is easy to make and delicious to enjoy.

Polenta with Sharp Cheddar Cheese

Polenta is a versatile side dish that can be served with pork, chicken, beef, or fish. It is made with coarsely ground cornmeal and can be cooked in a variety of ways, from the traditional stovetop method to a quicker oven-based approach.

Ingredients

• Polenta or yellow cornmeal
• Milk
• Water
• Salt
• Butter
• Sharp Cheddar Cheese
• Black Pepper

Method

First, bring a combination of milk and water to a boil in a large pot over medium-high heat. You can adjust the ratio of milk to water according to your preference, but a classic ratio for polenta is one part polenta to four parts liquid. Add salt to the mixture.

Gradually whisk in the polenta or cornmeal, stirring constantly to avoid lumps. Reduce the heat to low, cover the pot, and simmer until the polenta reaches your desired consistency. This can take around 15-20 minutes, and you should stir the mixture every few minutes to prevent sticking.

Once the polenta is cooked, remove the pot from the heat and stir in butter and black pepper. Gradually add the sharp cheddar cheese, stirring until melted.

Serving Suggestions

This dish goes well with various main courses, including meatballs, pesto shrimp, grilled chicken, or a hearty ragu sauce. It can also be served with vegetables, such as mushrooms or roasted vegetables.

Storage and Reheating

Leftover polenta can be stored in the refrigerator for 3-5 days. However, it tends to lose its creamy consistency when cooled. To restore its creaminess, reheat the polenta in a saucepan over medium-low heat, gradually adding milk or water to loosen the mixture. Alternatively, you can turn the leftover polenta into fried patties, which can be dipped in marinara sauce or served with your favourite mains.

Frequently asked questions