Cheesy Polenta: Recipe from the CSA


by Jen Langdon, 2018 CSA Member

There are few things as comforting as a warm bowl of cheesy polenta. And this recipe is A+. . . because it tastes delicious but also because it doesn't require the near hour of stirring that polenta usually needs to come together.

And if you care about such things, this recipe is gluten free.



7 cups water
1½ cups coarse ground cornmeal
1¼ tsp salt
1/8 tsp baking soda
2 Tbsp butter
½ cup shredded cheese (parmesan or cheddar work well)



Bring the water to a boil in a large pot (use a larger pot than you think you will need! Polenta will bubble up quite a bit). Add salt and baking soda.

Pour the cornmeal into the water and bring back to a boil while whisking constantly. Reduce heat to the lowest setting and cover tightly. After 5 minutes whisk well to break up any clumps. Cook covered 30-40 minutes longer, until cornmeal is tender. Whisk in butter and cheese. Polenta will thicken considerably as it cools.