Four Cheese Polenta Recipe

Name: Four Cheese Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups chicken stock; 1 1/2 cups coarse cornmeal (slow-cooking polenta); 3 tablespoons butter, plus more for the baking dish; A handful of fresh flat-leaf parsley, finely chopped; A few gratings of fresh nutmeg; Salt and freshly ground pepper; 4 ounces diced soft cheese, such as goat cheese or sheep's milk ricotta; 4 ounces diced ripe Camembert or Brie; 4 ounces diced mild or medium Cheddar, or cow's milk melting cheese; 1 cup grated Parmigiano-Reggiano; A few sprigs of fresh rosemary, for garnish; Chopped tomato or halved cherry or grape tomatoes, for garnish

Servings: persons

3 cups chicken stock
1 1/2 cups coarse cornmeal (slow-cooking polenta)
3 tablespoons butter, plus more for the baking dish
A handful of fresh flat-leaf parsley, finely chopped
A few gratings of fresh nutmeg
Salt and freshly ground pepper
4 ounces diced soft cheese, such as goat cheese or sheep's milk ricotta
4 ounces diced ripe Camembert or Brie
4 ounces diced mild or medium Cheddar, or cow's milk melting cheese
1 cup grated Parmigiano-Reggiano
A few sprigs of fresh rosemary, for garnish
Chopped tomato or halved cherry or grape tomatoes, for garnish

1
Preheat the oven to 350 degrees F.
2
Bring the chicken stock and 1 1/2 cups water to a boil in a pot.
3
Reduce the heat to a simmer and gradually whisk in the cornmeal.
4
Cook, stirring, until tender, 30 to 35 minutes (the polenta should still be thin enough to pour).
5
Stir in the butter, parsley, nutmeg and salt and pepper to taste.
6
Butter a baking dish.
7
Pour in one-quarter of the polenta and top with 1 kind of diced cheese of your choice.
8
Add another quarter of the polenta followed by another diced cheese.
9
Add another layer of polenta and the remaining diced cheese.
10
Top with the remaining polenta and sprinkle with the Parmigiano-Reggiano.
11
Garnish with the rosemary and tomatoes.
12
(If you are not serving immediately, let the casserole cool, then cover and refrigerate.
13
To reheat, bring to room temperature, then bake as directed.
14
It may take an extra 10 to 15 minutes.)
15
Bake the casserole until golden, 20 to 30 minutes.
16
If you have any leftovers, fry the polenta and serve it the next morning with eggs.

699

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups chicken stock, 1 1/2 cups coarse cornmeal (slow-cooking polenta), 3 tablespoons butter, plus more for the baking dish, A handful of fresh flat-leaf parsley, finely chopped, and more.

Yes, Four Cheese Polenta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Four Cheese Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions