Recipe courtesy of Robin Vitetta-Miller

Creamy Polenta with Smoked Gouda

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  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: Yield: 4 servings
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1 cup cold water

1 cup yellow cornmeal

3 cups chicken broth or water

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup grated smoked Gouda


  1. In a small bowl, combine cold water and cornmeal. Let stand 5 minutes. Meanwhile, in a medium saucepan over medium-high heat, combine chicken broth, salt and pepper. Bring mixture to a boil. Gradually whisk in cornmeal mixture and reduce heat to low. Cook 20 minutes, stirring frequently with a wire whisk, until mixture is thick and creamy. Stir in smoked Gouda and simmer until cheese melts, stirring constantly.