The cheesy polenta is a typical dish from Aosta Valley that’s irresistibly good. It’s essentially delicious polenta topped with fontina cheese and lots of butter, making it not only tasty but also stringy and delightful. In these cold days, it’s a dish that’s never missing at my house, and if there are leftovers, I place them in an oven dish, sprinkle more cheese on top, and bake it to get a golden, crispy crust. Digging into it with a fork reveals a gooey and scrumptious delight.
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 it’s a hit and will please even those who say polenta isn’t for them.
If you really love polenta, below you will find more delicious ideas to try, so besides this cheesy polenta, you can prepare other finger-licking treats. Let’s dive right in after the photo as always to discover how to make cheesy polenta!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for making cheesy polenta
- 1.1 lbs coarse cornmeal
- 8.5 cups water (or broth)
- 7 oz fontina cheese
- 7 oz toma cheese
- to taste salt
- 1 tbsp extra virgin olive oil
- to taste black pepper
- 4.5 oz butter
Preparing Cheesy Polenta
To prepare cheesy polenta, you’ll need coarse cornmeal, not instant polenta, so be patient and prepare it.
Pour the water or broth into a high-sided, thick-bottomed pot and bring it to a boil, salt it, and add the cornmeal in a thin stream, stirring with a wooden spoon.
Add 1 tablespoon of extra virgin olive oil and mix; this helps prevent lumps during cooking.
Cook the cheesy polenta, stirring often to avoid sticking to the bottom of the pot.
Meanwhile, cut the cheeses into small pieces and set aside.
When the polenta is cooked to the right point (refer to the package instructions), incorporate the cheese pieces, and keep stirring to let it melt over the flame.
Once the cheeses are melted, heat a small pan with the butter until melted, then place the polenta in terracotta dishes and with the back of a spoon, make a well in the center.
Pour the melted butter, sprinkle with freshly ground black pepper, and serve the cheesy polenta hot.
Storing cheesy polenta
In the fridge: It keeps very well for 2-3 days in an airtight container. Once cold, it will become solid: that’s normal!
How to reheat it: The trick to make it creamy again is to heat it in a saucepan with a splash of milk or a bit more butter.
Recycling idea: If it becomes solid, cut it into slices or cubes and bake it with a sprinkle of Parmesan to make it crunchy, or lightly fry it in a pan.
Freezing: I don’t recommend it. The cheese structure and polenta texture tend to spoil once thawed.
Tasty variations
Besides the classic version with Fontina and Toma
The “Strong” version (Gorgonzola): For those who love intense flavors, adding spicy Gorgonzola at the end of cooking makes it divine.
Crust baskets: Serve it in “bowls” made of melted cheese or hollowed-out bread for a scenic effect.
Rustic version: Use an integral or stone-ground cornmeal for a coarser texture and a more intense cereal flavor.
With mushrooms: A topping of sautéed porcini mushrooms on cheesy polenta is the quintessential autumn pairing.
Other recipes
🖥If you want to see different types of recipes, you can return to HOME
📲If you don’t want to miss any recipes, you can follow me on my Facebook Page, just activate the notifications and see how many new recipes every day.
