Polenta Roll

Let me tell you about this polenta roll, because I wasn't really in the mood to make it the first time. It was Friday night, and I cleared out the fridge to make room for something else, finding some feta cheese, a bit of cottage cheese at the bottom of a container, and a half-forgotten tub of sour cream (you know how leftovers pile up after a week). I thought, well, polenta is always a good idea, but I didn't want to stand over the pot stirring because it was hot and I was feeling lazy. Then I remembered the roll story. The first time I made it, it turned out a bit weird; it didn't roll up properly, the cheese oozed everywhere, and I smeared aluminum foil. But the second time, it was a whole different story – and since then, I've been making it regularly because it's really good cold, especially when you have guests or just want something that doesn't require fine china.

Now, quickly about how long it takes – don't follow my example, I tend to waste time. Basically, the polenta takes about 10 minutes, another 5-10 for the cheese, plus cooling time depending on your patience (I have zero patience, I start cutting while it's still warm and it gets mushy, but whatever). From the ingredients below, you’ll get about two rolls, which is enough for four serious eaters, or even more if you serve it on a platter. As for difficulty, I’d say it's simple, but if you're not patient while rolling, you might end up creating abstract art on the aluminum foil.

I make this roll quite often because it’s easy and doesn’t require much fuss, and it’s that rustic kind of dish that looks more interesting than just a bowl of polenta with cheese thrown on top. It’s good warm, but especially after it cools and is sliced, it has a nice vibe, especially if you add thick sour cream on top. Plus, it keeps well in the fridge; I think it tastes even better the next day. And if you have leftover polenta from the day before, you can use that too, although I haven’t tried it many times.

Ingredients (for two rolls about the size of your palms):

1 cup cornmeal (the kind for polenta; I use a coarser one because I like the texture)
3 cups water (I won't give you the exact milliliters, but know that if you add too much water, it’ll be too soft and won’t roll well)
Salt to taste (I usually add about a teaspoon, but it depends on how salty your cheese is)
150 g feta cheese (cow or sheep, whatever you have – the saltier it is, the less salt you need in the polenta)
150 g cottage cheese (it should be drier, not watery, otherwise it will ooze when you roll it)
3 tablespoons sour cream (it has to be thick; I once used low-fat sour cream, and it didn’t work)
Extra: sour cream for serving, and if you like, melted butter or whatever else you fancy on the side

Cornmeal is the base, of course. The feta gives it a salty flavor and nice texture. The cottage cheese, being fluffier, binds it together and balances out the saltiness of the feta. The sour cream makes the cheese mixture creamier so it doesn’t dry out. The salt is there to prevent the polenta from being bland, but be careful how much salty cheese you add. The rest is to taste.

1. Bring the water to a boil in a pot, adding the salt. I’ve tried both cold water and pre-heated water from the kettle; it doesn’t matter, as long as it’s boiling when you add the cornmeal.

2. When it starts to boil, sprinkle the cornmeal in slowly, and don’t rush this part. Tip: use a whisk, not a wooden spoon, at least at the beginning. Otherwise, you’ll end up with lumps and you won’t want to fish out cornmeal clumps. Mix well, lower the heat, or else it will splatter.

3. Once it thickens and there are no lumps, let it cook on low heat for a few minutes (about 7-10 minutes for coarser cornmeal, less for fine). It should be thicker than what you usually make for polenta in a pan; otherwise, it won’t hold up for rolling. If you think it’s too thin, let it boil a bit longer while stirring with a spoon to prevent sticking. If it’s too thick and hard to stir, add a splash more water, but don’t go overboard.

4. In the meantime, prepare the cheese mixture: grate the feta (I use a fine grater if it’s hard), and mash the cottage cheese with a fork. Mix with the sour cream. If it’s too dry, add another spoonful of sour cream. If it’s too runny, add more feta. It’s all about adjusting to your taste.

5. Prepare two sheets of aluminum foil (or one large one if you want to make one big roll). I used to grease them with a bit of oil, but I don’t do that anymore; it doesn’t stick anyway if you work quickly.

6. Spread the hot polenta directly onto the foil with a spoon. Hurry a bit, or else it will cool and you won’t be able to shape it. Don’t make the layer too thick, about a finger’s width, so you can roll it without it cracking.

7. Spread the cheese mixture over the entire surface, but not all the way to the edges, so it doesn’t ooze out when you roll it. Roll it gently, being careful not to trap the foil inside (I’ve had the unpleasant surprise of finding foil between slices). Don’t panic if it doesn’t come out perfectly round; it will still look good when cut.

8. Let the rolls cool for at least 30 minutes. If you leave them at room temperature, they won’t sweat in the foil, but if you put them in the fridge, be careful not to forget them for too long, or the polenta will harden.

9. When you’re ready to slice them, use a thin-bladed knife, or else you’ll squish them. Cut into slices about two fingers thick, and place them on a plate or directly on a cutting board (mine rarely get to sit pretty). Top with sour cream – and if you like, you can also add a bit of melted butter or some chopped green onions.

Tips

If you don’t want to make a mess in the kitchen, keep the whisk handy until there are no lumps left. Don’t add too much cornmeal at once, or you won’t be able to get rid of the clumps; trust me on this. For the cheese, don’t use just feta; it shrinks and dries out. The cottage cheese does all the work for the texture. Don’t skip the sour cream unless you really don’t have any and don’t want to go to the store.

Substitutions

If you don’t have feta, you can use grated cheese; a bit of processed cheese works too, but it won’t taste the same. For a lighter version, choose low-fat cottage cheese and low-fat sour cream, but it won’t be as tasty. For those with lactose intolerance, there are lactose-free cheese options, but the mixture turns out a bit bland. As for gluten, it’s safe; cornmeal is gluten-free.

Variations

You can also add a bit of dill or chopped green onions to the cheese if you’re in the mood for something fresh. I’ve made it with cheese and ham, but it didn’t impress me much. You can sprinkle some smoked paprika on top for color.

Serving Ideas

It’s best served with cold thick sour cream, but I’ve used yogurt when I didn’t have sour cream, and no one complained. It also goes well with fried eggs on the side if you want a serious breakfast. Or alongside a tomato and onion salad. Some have eaten it with pickles; it’s interesting, but not my favorite. If you have guests, arrange the slices on a platter and sprinkle some greens on top; it’s quick to prepare and looks nice. For drinks, it pairs well with buttermilk or even a dry white wine if you’re feeling fancy.

Frequently Asked Questions

Can I use instant cornmeal?

Yes, but you need to adjust the cooking time, and it usually turns out softer. Be careful with the water quantity; sometimes, you need to use less.

If I don’t have aluminum foil, what can I roll it in?

You can also use parchment paper, just make sure it’s not wet so it doesn’t tear. I once tried using a clean kitchen towel (like for a jam roll), and it worked, but the polenta stays wetter on the outside.

Can I make the roll with leftover polenta from yesterday?

Yes, but you need to heat it well with a spoon or two of water and mix it until it becomes pliable. It won’t be as elastic, but it works if it’s not too dry.

Can I freeze the roll?

I wouldn’t recommend it. When thawed, the polenta gets wet and the cheese separates. It’s better to keep it in the fridge and eat it within 2-3 days.

If I want to make it for more people?

Just double or triple the ingredients, but be careful not to make the polenta too thick, or you won’t be able to spread it. It’s easier to make several small rolls than one huge one.

Nutritional Values (per reasonable serving, about a quarter of a roll, without extra sour cream)

Roughly 280-320 kcal per serving, depending on how fatty the sour cream and cheese are. You get about 10-12 g of protein (mostly from the cheese), around 7-8 g of fat, and about 40 g of carbohydrates – meaning the polenta is quite filling. If you add a lot of sour cream on top, you can easily exceed 400 kcal, but you don’t eat these rolls every day. It’s a recipe without sugar, with basic ingredients, good for anyone looking to avoid gluten and keep calories in check, especially if you choose low-fat cheese. The fats mainly come from dairy, so you can adjust the type of cheese according to your preference. Plus, you get fiber from the cornmeal if you use the whole grain version.

How to Store and Reheat

This roll keeps well in the fridge, covered or wrapped in plastic wrap, for about 2-3 days without any issues. If you want to serve it warm the next day, you can place the slices in a non-stick pan over low heat or in the oven, covered with parchment paper – it won’t dry out or stick. I’ve tried microwaving it, but I don’t like it; it tends to get rubbery on the surface. It’s best cold, with sour cream on top – it stays compact, doesn’t crumble, and has a more intense flavor, in my opinion. If you reheat it, don’t overdo it; just warm it slightly, or the cheese will ooze everywhere.