Cheesy Polenta

Prep Time
Cook Time
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"Polenta, for us, is the ultimate comfort food! Normally we just wing it (so easy!) but this adaptation of a Giada De Laurentiis recipe is our go-to when we're asked for "our" recipe. I love having leftovers - see my note at the end about what to do with them!"

Original recipe yields 4 servings


  • Serving Size: 1 (382.3 g)
  • Calories 385.7
  • Total Fat - 24.1 g
  • Saturated Fat - 14.2 g
  • Cholesterol - 62.9 mg
  • Sodium - 2405.4 mg
  • Total Carbohydrate - 32.5 g
  • Dietary Fiber - 2.8 g
  • Sugars - 1.6 g
  • Protein - 11.9 g
  • Calcium - 260.2 mg
  • Iron - 1.8 mg
  • Vitamin C - 1.5 mg
  • Thiamin - 0.2 mg

Step 1

Bring water to a boil in a large saucepan or dutch oven. When boiling, add the salt.

Step 2

Slowly add the cornmeal while whisking. Reduce the heat to low and cook until the polenta is soft and tender, about 20 minutes. Be sure to stir often with the whisk, to make sure it doesn't stick to the bottom and burn.

Step 3

Add the half and half, milk, butter and garlic powder. Whisk until smooth and the butter is melted.

Step 4

Add the cheese and whisk until the cheese is completely melted and the polenta is smooth and creamy.

Step 5

Stir in the parsley and season with salt and freshly ground pepper to taste. Serve immediately.

Step 6

NOTE: any leftovers can be placed in a flat, rectangular storage container. The polenta will firm up as it cools. When ready to use, cut the polenta into squares and fry in melted butter until a golden crust develops. Yum!!!

Tips & Variations

No special items needed.