Recipe courtesy of Curtis Aikens

Cheesy Polenta

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  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
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1/4 cup olive oil

6 tablespoons unsalted butter

1 clove garlic, chopped finely

2 cups vegetable stock

2 cups half and half

1/2 teaspoon crushed red pepper flakes

3/4 cup yellow cornmeal

Salt and pepper to taste

1/2 cup grated Parmesan

1/2 cup grated mozzarella


  1. In a large saucepan heat oil and butter. Add garlic and saute just until golden. Add stock, half and half and red pepper. Bring to a boil. Add cornmeal slowly, stirring continuously. Reduce heat and bring to a gentle simmer. Let simmer for about 20 minutes while stirring regularly. Mixture will become creamy and thick. 
  2. Remove from heat and add salt and pepper to taste. Stir in cheeses and serve immediately