CREAMY HERBED CHEESE POLENTA

CREAMY HERBED CHEESE POLENTA

 

6 cups water

1½ cups polenta or yellow cornmeal

2 tsp. salt

2 Tbs. butter

1 small onion, chopped fine

1 Tbs. fresh thyme leaves

1 Tbs. fresh rosemary, chopped

1 Tbs. fresh parsley, chopped

¼ cup heavy cream

1 cup shredded smoked gouda cheese

¼ cup parmesan cheese

4 oz. Velveeta cheese, cubed

Preheat oven to 350 degrees.

 

Pour the 6 cups of water into a 9” x 13” baking dish. Whisk polenta and salt into the water and bake uncovered for 40 minutes, until all moisture is absorbed.

While the polenta bakes, melt the butter in a small skillet and saute the onions, thyme, and rosemary until fragrant and the onions are soft. Remove from heat.

Remove polenta from the oven and stir in onion and herb mixture, fresh parsley, heavy cream, and cheeses until smooth and creamy. 

This polenta is creamy and delicious served with short ribs, lamb tagine, or any hearty dish looking for a pillowy bed of yumminess to rest on.  Note, this recipe can also be cut in half.

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Casseroles

Sides

Vegetarian

© 2018 by PAMELA GELSOMINI, LLC