Cheesy polenta is a typical dish from the Aosta Valley that is truly irresistibly good. It is essentially delicious polenta topped with fontina cheese and lots of butter, which makes it not only very tasty but also stringy and appetizing. During these cold days, it is a dish that is never missing in my home, and if there are leftovers, I put them in a baking dish, sprinkle with more cheese, and bake them to get a golden and crunchy crust on the surface. When you dig in with a fork, you’ll find it all stringy and delicious.
What do you think? Have I tempted you enough to try making this CHEESY POLENTA? If you like polenta, you have to try it. I guarantee that success is assured and even those who say polenta is not for them will like it.
If you really like polenta, below I leave you some more tempting ideas to try, and besides this cheesy polenta, prepare other mouthwatering delights. After the photo, as always, let’s discover how to prepare cheesy polenta!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for making cheesy polenta
- 18 oz coarse cornmeal
- 8 cups water (or broth)
- 11 oz fontina cheese
- to taste salt
- 1 tbsp extra virgin olive oil
- to taste black pepper
How to prepare Cheesy Polenta
To prepare cheesy polenta, you obviously need coarse cornmeal, not the quick-cooking polenta, so arm yourself with patience and prepare it.
Pour the water or broth into a pot with high sides and a thick bottom and bring it to a boil. Salt it and add the cornmeal gradually, stirring with a wooden spoon.
Add 1 tablespoon of extra virgin olive oil and stir. This helps prevent lumps during cooking.
Cook the cheesy polenta, stirring often and trying to prevent it from sticking to the bottom of the pot.
In the meantime, cut the cheese into small pieces and set aside.
When the polenta is cooked to the right point (refer to the times indicated on the package), incorporate the cheese pieces and keep stirring, allowing it to melt over the heat.
Once the cheeses have melted, heat a small pan with butter until it melts, then place the polenta in terracotta dishes and use the back of a spoon to make a hollow in the center.
Pour the melted butter, sprinkle with freshly ground black pepper, and serve the cheesy polenta piping hot.
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How to store cheesy polenta
You can store it in the refrigerator for 2 days and then reheat it in the microwave, or put it in a deep baking dish, sprinkle more cheese on it, and gratin it in the oven.
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