Photo: Karry Hosford
4 servings (serving size: 3/4 cup)

For variations on this recipe, use stock or broth in place of water for a richer dish, or a different cheese for a whole new flavor.

How to Make It

Combine the first 3 ingredients in a medium saucepan. Gradually add cornmeal, stirring with a whisk. Bring cornmeal mixture to a boil, stirring constantly. Reduce heat to low; cook 25 minutes, stirring frequently. Remove from heat; stir in cheese. Serve immediately.

Ratings & Reviews

rstarrlemaitre's Review

March 29, 2012
The polenta is wonderfully thick and creamy - almost like mashed potatoes. While good, I think it needs much more flavor - would use broth instead of water next time, and some herbs or spices. Love the idea of another rater to use truffle oil.

nicccolettte's Review

December 08, 2011
Just made this tonight and it was really fast and easy make and taste great. Will make again!

jessicas314's Review

December 27, 2010
This was my first time making polenta and the recipe was easy to follow and delicious! I may consider adding truffle oil next time to make it similar to polenta dishes I've had at high end restaurants.