clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Cheddar Polenta


  • 1 cup whole milk
  • 23 cups water
  • 1 cup cornmeal (medium grind)*
  • 3 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • 1 cup sharp white cheddar cheese, shredded
  • Kosher salt
  • Freshly ground black pepper
  • *my personal preference is 1/2 cup finely ground and 1/2 cup medium ground corn meal


  1. Bring the milk, 2 cups of the water, and a very large pinch of salt to a boil in a medium saucepan. Reduce heat to a low simmer and add cornmeal in a slow and steady stream, constantly whisking to prevent lumps.
  2. Polenta should be at a bare simmer, and cook for 15 minutes, stirring occasionally. If the mixture gets too thick (mine did), add water, 1/2 cup at a time. I ended up doing this twice.
  3. Remove from heat, stir in butter and olive oil, and then stir in cheddar cheese. Season with Kosher salt and freshly ground black pepper.
  4. Serve immediately.