Creamy Two-Cheese Polenta

Tired of rice and pasta? Give this quick, creamy polenta a try for a dish similar to cheese grits. If you are not serving immediately, keep it covered over low heat, and stir occasionally, adding additional water, if necessary, to prevent it from becoming too thick. Serve with pork tenderloin and a simple green salad.

Yield: 8 servings (serving size: about 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 179
  • Calories from fat: 0.0%
  • Fat: 4.7g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.0g
  • Protein: 8.6g
  • Carbohydrate: 25.9g
  • Fiber: 1.7g
  • Cholesterol: 13mg
  • Iron: 2.3mg
  • Sodium: 403mg
  • Calcium: 227mg


  • 4 cups 1% low-fat milk
  • 1 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/4 cups instant dry polenta
  • 1/3 cup (2 ounces) light cream cheese
  • 1/3 cup (1.3 ounces) grated Parmigiano-Reggiano cheese


  1. 1. Combine first 4 ingredients in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; gradually add polenta, stirring constantly with a whisk. Cook, stirring constantly, 2 minutes or until thick. Remove from heat; stir in cheeses. Serve immediately.
  3. Young Chefs can:
  4. Help pour milk and water into saucepan
  5. Measure Parmigiano-Reggiano cheese
  7. Older Chefs can:
  8. Measure dry polenta
  9. Stir in cheeses with adult supervision
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