Cornmeal Pudding (Polenta) – a delicious recipe with water, milk, kosher salt, polenta, butter, Romano cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1) In a large saucepan, add the water, milk, and salt and pepper to taste. Bring to a boil over medium high heat.
2
2) Lower the heat to medium. Using a heavy wooden spoon, stir in polenta a little at a time, always stirring in the same direction. When all the polenta has been stirred, mixture should start to thicken.
3
3) Turn the heat down to medium low and continue to stir vigorously and constantly in the same direction for about seven minutes.
4
4) Remove from the heat, add the butter and the Romano cheese, and blend thoroughly.
5
5)Lightly coat a work surface with the olive oil. Pour the polenta over area and spread evenly to 1/2 in thick and let cool completely, about 30 minutes.
6
Alternatives: Add 1/2 c of cheve(goat cheese) and 2 tbsp of heavy cream in place of Romano cheese. For richer, add 1/3 c of mascarpone along with butter and romano cheese.
311
kcal
Calories
22
g
Fat
12
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 cups water, 3 3/4 cups milk, 1 tbsp kosher salt, 3 cups polenta, and more.
Yes, Cornmeal Pudding (Polenta) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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