Smoky Soft Polenta

1 Mar

Until recently, to me creamy cornmeal was something to be had sweet and for breakfast.  But lately I have learned that this Italian staple is something to be savored as a lunch or dinner and depending on how you season it, it can certainly be very versatile.

I already shared with you a version using blue cheese as a flavoring component… but this time we’re going the smoky route.  When you add a smoky cheese to polenta, it brings a “bacony” taste without the guilt or repercussions to your health and conscience. 



½ cup water
½ cup milk
¼ tsp salt
4 tbs quick-cooking polenta
About 1/3 cup smoked Gouda cheese, grated
¼ cup Pecorino Romano, grated


  1. I prepare my polentas according to the package directions of the brand I buy…  I first heat up in a medium-sized pot over medium heat the milk, water and salt.
  2. As soon as the milk/water mixture is starting to boil, add the polenta in small increments, whisking constantly with a hand whisk.  The polenta I buy thickens pretty quickly, in about 1-2 minutes of whisking.
  3. Add the cheeses and mix well to ensure they melt into the polenta.  If you find the polenta too thick, you can stir in a bit more milk if you want.


The taste is salty, creamy and smoky all in one bite…  I had this originally with these Braised Bell Peppers.

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