Polenta with cheese and sour cream

A few days ago, after I had cleaned the kitchen halfway and was looking at what was left in the fridge, I suddenly craved something simple, without too much hassle. I was reminded of those Saturday mornings from my childhood when I would wake up to the sound of polenta sizzling on the stove… Honestly, it’s hard for me to cook anything else when I get a craving for polenta with cheese and sour cream; any other idea just evaporates. I admit, the first time I tried to make polenta on my own, I ended up with some clumps that wouldn’t soften even after half an hour of stirring. Now it’s easy, I don’t stress about it anymore, plus I’ve learned a few little secrets from my mom and I even invent some things myself.

It takes about 25-30 minutes, including cleaning the pot at the end, for two large servings (or three smaller ones if you’re not super hungry). It’s one of those things that you can’t really mess up if you keep a few simple things in mind. I’d say that in terms of difficulty, polenta is the kind of dish that can be intimidating at first, but once you make it once, it becomes like riding a bike (except when you forget to stir, then it’s like riding a bike without wheels).

I always come back to this recipe because it’s the kind of comfort food you want at the end of the day or on a lazy day. It doesn’t need anything special, it works anytime, and it’s impossible not to feel satisfied. Plus, honestly, if you have some good cheese and fresh sour cream, you don’t need any fancy tricks. It’s cheap, quick, and you can adjust it on the spot with whatever you have in the fridge (I’ve made it with yogurt, with sheep cheese, with ricotta, with whatever I had on hand).

Ingredients for 2 hearty servings (enough to satisfy a healthy adult or three if you just want to taste):

1 cup of water (about 250 ml) – don’t try to be fancy with mineral water, it’s not worth it
Half a cup of cornmeal (125 ml, meaning it shouldn’t be filled to the brim, leave some room for stirring)
A good pinch of salt – enough to taste, not just for decoration
A box of cream cheese with sour cream (usually 150 g) – I’ve used other spreadable cheeses, but this one is creamier, I don’t know why, I think it’s the sour cream’s fault
5-6 tablespoons of sour cream – definitely full-fat, otherwise it will turn watery and won’t bind with the cheese
A piece of butter the size of a walnut – let’s say 20-25 g, just for flavor, not to float the polenta in it

Water is, of course, the base for polenta; if you add too much, it turns into mush, too little – it hardens and you risk breaking your spoon. The cornmeal should be added gradually, not all at once, otherwise you’ll end up with concrete. The salt adds flavor (many forget, and a tasteless polenta is really sad). The cheese and sour cream are for the creamy layer at the end. Butter isn’t mandatory, but it changes everything, making it richer. At least, that’s what I think.

1. Bring the water to a boil in a heavy-bottomed pot over medium heat. When it’s boiling, throw in the salt (don’t be stingy, that’s where all the flavor comes from).

2. When the water starts to bubble vigorously, begin to pour in the cornmeal, slowly, with one hand. With the other hand, stir vigorously with a wooden spoon – don’t stop, or you’ll end up with clumps that I swear you won’t be able to get rid of. This process takes about 1-2 minutes, don’t rush.

3. After you’ve added all the cornmeal, lower the heat and continue stirring, especially at the edges and the bottom, where it sticks more easily. It should become thick, not runny like soup. If it seems too dry, add a tablespoon of hot water; if it’s too liquid, sprinkle in a bit more cornmeal.

4. After about 10 minutes of boiling and stirring, add the piece of butter and incorporate it well, so it mixes in everywhere. The butter melts and makes everything tastier, I promise.

5. For the cream, put the cheese in a bowl, mix it with two tablespoons of sour cream and a pinch of salt (if you feel the need – I taste and add as I go). It should be soft enough that you can easily spread it or make little balls if you want to play with the plating.

6. Once the polenta is ready, I scoop it out with a large spoon and either pour it into a deep plate or, for picky eaters, I make little walnut-sized dumplings and alternate them with the cheese. I don’t measure perfectly; I do it by eye.

7. Generously top everything with sour cream, as much as you want (the rest of the 5-6 tablespoons). If I have some cheese left, I add it on top; no one will complain.

8. Done, serve it while it’s hot. If you want to be fancy, sprinkle some pepper or finely chopped green onions on top (not mandatory, but it looks nice).

Practical tips (seriously, these can save the recipe sometimes):

Don’t rush with the cornmeal; if you pour it all at once, you’ve lost the game. The whole process relies on patience.
If you forget to stir, the polenta will stick and burn at the bottom. If that happens, don’t try to scrape anything off the bottom of the pot; it’s better to take what’s on top and be done with it.
Light sour cream is a scam; it doesn’t work here – it’s too thin, lacking flavor and texture.
If you don’t have cream cheese, you can use cottage cheese, but mix it with some butter or sour cream; otherwise, it’s too dry.
Sheep cheese also works if you want something saltier and stronger in flavor, but reduce the salt in the polenta so your heart doesn’t skip a beat.

Substitutions & adaptations:

If you want to make a vegan version (though it’s not quite the same), skip the butter and use vegan cheese – it turns out okay, not great, but bearable.
For gluten-free polenta, it’s important to use pure cornmeal, not with weird additives or processed with wheat flour (yes, I’ve seen those).
For a bit of “luxury,” sprinkle some finely grated parmesan on top; it won’t hurt, even if it’s not traditional.
You can use Greek yogurt instead of sour cream if you want something lighter (it’s not exactly the same taste, but it works).

Variations:

I’ve also tried fried polenta, meaning what’s left over the next day, cut into thick slices and tossed in a pan with a bit of oil – it goes perfectly with sheep cheese or a fried egg.
If you want something more substantial, you can add a poached or soft-boiled egg on top; it changes everything.
Another trick my grandmother used: she would throw in some grated hard cheese into the polenta when it was almost done, so it would be layered.

Serving:

Ideally, serve it hot, straight from the pot, with steaming sour cream on top. It goes well with roasted tomatoes in the summer or pickles in the winter. If you have hot peppers, that’s not a bad idea at all; on the contrary. A glass of buttermilk or kefir on the side, and you can say you have a full meal.

Frequently asked questions:

1. What kind of cornmeal should I use, instant or regular?
I use plain yellow cornmeal, not instant. Instant polenta turns out too mushy, lacking texture. If you only have instant cornmeal, reduce the boiling time, but it won’t taste as good.

2. Can I use another type of cheese?
Yes, anything you have – cream cheese, feta, cottage cheese, ricotta, sheep cheese, anything that’s not overly salty or sour. Just adjust the salt to taste and combine it with a splash of sour cream to make it creamier.

3. What do I do if I added too much cornmeal and the polenta is too thick?
If it’s too thick, add a tablespoon or two of hot water and stir vigorously, even with a whisk. It won’t be perfect, but you’ll save the situation. If it’s like concrete, it’s better to cut it into slices, fry it, and serve it that way.

4. Can it be made without butter?
Yes, it can be made without it, but the flavor won’t be as rich. If you’re lactose intolerant, skip it. You can add a splash of olive oil, but not too much.

5. Can it be made in the microwave?
I tried, I admit, but I don’t recommend it. It either turns out too soft or with clumps – better to make it on the stove or over the fire.

Nutritional values per serving (approximate, depending on how much cheese and sour cream you use):

A large serving (about what you’d serve at a good meal) has around 350-400 kcal. Most of it comes from the sour cream and cheese (fats + some protein), while the cornmeal provides carbohydrates and a bit of fiber. Saturated fats are somewhat higher, but if you don’t eat huge portions every day, it’s not a tragedy. If you use low-fat sour cream, you’ll reduce a few dozen calories, but you’ll lose a lot of flavor. For a balanced meal, I think it’s okay if you watch what else you eat during the day – it’s not the most diet-friendly dish, but it won’t throw your whole menu off. It’s gluten-free (if the cornmeal is pure), has no sugar or processing, it’s simply classic food, just as it should be.

How to store and reheat:

If you have leftovers, polenta will harden in the fridge, which isn’t bad at all. I cut it into slices the next day and fry it in a pan with a bit of butter or oil to get a crispy crust. You can also bake it in the oven on parchment paper for 10-15 minutes at 180°C – it comes out even better. Cheese and sour cream keep well in the fridge in a sealed jar to avoid absorbing odors. When reheating, don’t use the microwave for polenta – it doesn’t heat evenly and can create a weird crust. Best to use a pan or oven, slowly. If it dries out too much, you can sprinkle a little water on it before heating.

That’s about it. If you have a little piece of polenta left, know that it goes well with jam or milk if you feel like a little indulgence for breakfast. That’s how I grew up – not to waste anything and to enjoy all that’s good.

I first prepared the polenta. I boiled water with a pinch of salt. When the water came to a boil, I poured the cornmeal in a rain-like fashion, continuously stirring to avoid lumps. In the end, I added a bit of butter and mixed it in well. I placed the cream cheese in a bowl and added a bit of sour cream and salt to make it even creamier. I prepared a plate where I arranged some small balls of cream cheese and some of the polenta. On top, I poured sour cream. Enjoy your meal before the polenta cools down!

 Ingredients: 1 cup water, 1/2 cup cornmeal, salt, 1 box of cream cheese with sour cream, something fine Delaco, 5-6 tablespoons of sour cream, butter (the size of a walnut)

 Tags:  recipes cornmeal mush with cheese and sour cream cream cheese with sour cream something fine cheese recipes delaco delaco recipes