Polenta with cheese and cheese
I had a really strange experience the first time I made this combination of polenta with cheese and grated cheese in a bowl, not in a tray like my mom taught me. Everything stuck to the spoon, and I cursed a bit, but then I accidentally discovered that if I hold the spoon under cold running water, the polenta doesn’t stick to it anymore. So, if you want to avoid getting frustrated in the kitchen, remember this trick with the wet spoon – and be patient at the end because even though it seems simple, if you rush, the cheese layers won’t come out right, and you won’t get the same effect when you take your first bite. I’ve made it so many times that honestly, I think I could assemble it blindfolded, but I still get caught up on these little details, just like in life.
Quick info (time, servings, difficulty level)
Including washing the pots, it takes about 40 minutes, maybe 45 if you take the time to clean the table afterward, so it’s not something quick, but it won’t take all day either. From the quantities below, you’ll get about 3-4 hearty bowls, so you won't need anything else for the meal (if you’re hungrier, two serious eaters can finish it without any problems). I don’t find it hard, just don’t rush, and if you have kids or guests around, don’t let them stick their hands in the grated cheese before you finish.
Why I make this recipe often
For me, polenta with cheese and grated cheese is that dish I can never get enough of, especially when I’m not in the mood for meat or when I have leftover cheese that doesn’t quite work for sandwiches. It’s that kind of warm, honest food that you can quickly throw into a bowl when you come home hungry. Plus, it doesn’t require much attention, just don’t burn the polenta or forget to add enough salt. Also, it’s a good option when you don’t want to make pasta or rice, or when you crave something more rustic, filling, so you won’t be hungry for four hours.
Ingredients + quantities needed for this recipe + the role of each
I’ve written down these combinations so many times that I’ve learned them by heart.
- 5-6 cups of water (I use 5, but if you want softer polenta, use 6)
- 2 cups of coarse cornmeal (fine cornmeal won’t work; it will turn into mush; coarse is just right to bind and allow you to scoop it with a spoon)
- 1 heaping teaspoon of salt (depends on how salty the cheese is, but for me, it’s a must)
- 3 tablespoons of margarine (even though it seems controversial, this margarine greases the bowl and adds flavor; butter works too, but it has a different, finer taste)
- 100 grams of telemea cheese – I break it by hand, no need to chop; it can also be crumbled with a fork, just not too fine
- 50 grams of grated cheese – last time I used some smoked cheese, and it was great, but any soft cheese works, don’t overthink it
Basically, each ingredient has its role: water and salt form the base of the polenta, the cornmeal is the star, margarine adds flavor and creaminess, cheese brings saltiness and texture, and the grated cheese on top is for that melted layer that stretches when you scoop with the spoon.
Preparation steps (numbered + explanations and tips)
1. First, bring the water to a boil in a heavy-bottomed pot. This pot is important; if you use a thin one, the polenta will stick. Let it come to a boil and add the salt now, not at the end – it absorbs better into the cornmeal.
2. When the water is boiling, take the cornmeal and start sprinkling it in gradually, either by eye or directly from the cup, but don’t dump it all at once! Stir at the same time with a whisk (or a classic wooden spoon). If you don’t stir, it will clump, and you won’t get rid of the lumps even with a blender.
3. After you’ve added all the cornmeal, turn the heat down to low and put a lid on, but not tightly, so it doesn’t splatter on the walls. Stir every few minutes – the polenta forms a crust quickly at the bottom if you forget about it.
4. Let it cook on low heat for 20-25 minutes. I always have the urge to taste it early, but until it boils nicely, it won’t bind. If you want thicker polenta, leave it longer; if you want to spread it, 20 minutes is enough.
5. While the polenta is cooking, prepare the bowls. Take some deep bowls, not flat ones, and grease the bottom and sides with margarine (or butter). Don’t just put a spoonful at the bottom; actually grease it so nothing sticks, and you have an even flavor.
6. Place a few pieces of telemea cheese in each bowl, don’t press them down too hard, let them sit lightly, then take hot polenta (definitely with the wet spoon, unless you want to get frustrated) and pour it over the cheese, covering it well.
7. Add another layer of cheese and then more polenta, as much as you have room for. I usually make two layers, but if you have large bowls or want more cheese, feel free to add a third.
8. Finally, sprinkle the grated cheese on top (and if you want, a bit more cheese, it won’t hurt anyone). If you like a crust, put the bowls under the broiler or in the oven for 5 minutes to melt the cheese. I don’t always do this step, but it’s a bonus.
Tips, variations, and serving ideas
Useful tips and tricks
Don’t let the polenta boil without stirring, even if you get bored – it will form ugly lumps. If you want to scoop the polenta out of the pot without losing your nerves, wet the spoon or, better yet, dip it in cold water after each scoop. I know many look sideways at margarine, but it actually works better than butter here if you want that slightly crispy layer on the edges. If you end up with polenta that’s too soft, don’t panic; just don’t put it in a thick layer in the bowl, spread it out more and let it cool for a few minutes.
Ingredient substitutions and adaptations
If you want a dairy-free version, you can use vegan cheese and vegetable margarine. For a gluten-free version, make sure the cornmeal is labeled as such (not all ground corn is pure). Butter can replace margarine, with a milder taste, but just as good. If you don’t have telemea cheese, any crumbly salty cheese will work – for example, feta or aged goat cheese (yes, it will taste different, but it’s nice).
Variations
You can add sour cream between layers if you want, or fried eggs on top if you’re into a hearty breakfast. Some people also add a bit of bacon or cracklings between layers, but that’s not for everyone. If you want something spicy, sprinkle some finely chopped hot peppers over the cheese, or a bit of finely chopped green onion at the end.
Serving ideas
It pairs wonderfully with plain yogurt on the side, or with cold sour cream to cut the saltiness of the cheese. I prefer to sprinkle freshly ground pepper on top, but it’s fine without it. If you make small portions, they can be served as a warm appetizer at a gathering with friends – or as a main dish if you’re not in the mood for anything else. On the side, a tomato and onion salad works well, or even pickled cucumbers, for that texture contrast.
Frequently asked questions
How firm should the polenta be? The polenta for this combination should be rather dense so it can support the layers of cheese and not run between them. If it turns out too soft, let it cook for another 5-10 minutes and stir frequently.
What cheese works best? Classic telemea is the most suitable, but any not-too-aged salty cheese works well. Feta is a decent substitute, even salted curd if you have it, but it shouldn’t be too wet.
Can I make this recipe with leftover polenta? Yes, but only if the polenta isn’t already very firm. Warm it up a bit over steam or in the oven with a little milk or water, and then use it for layering with the cheese.
If I don’t have an oven, can I skip the step of melting the cheese? Absolutely, just sprinkle the grated cheese on top at the end; the hot polenta will melt it enough to taste good. It’s not the end of the world if it doesn’t have a crust.
Can I make it ahead of time and save it for later? Yes, just remember that polenta hardens after sitting. Reheat it in the microwave or over steam (possibly with a little water or milk), or put it in the oven covered with foil so it doesn’t dry out.
Nutritional values (approximate)
Overall, a serving of this recipe has about 300-350 kcal, if you don’t go overboard with the cheese and don’t use sour cream. Carbohydrates are around 45 g per good serving (since cornmeal is the base), proteins about 10-12 g, and fats 12-15 g (due to the cheese, margarine, and grated cheese). It’s a filling dish, with quite a few carbs, so I wouldn’t recommend it if you want something low carb – but it doesn’t contain sugar or any dubious processed ingredients. If you use butter or lighter cheeses, the fat content decreases a bit. The cornmeal also provides some fiber, but not at the level of oats or whole grains. It’s okay for kids as long as you don’t overdo the salt.
How to store and reheat
If there are leftovers, cover the bowls with plastic wrap or put them in a container with a lid. Keep in the fridge for 2-3 days without problems, but not longer because the cheese starts to get a sour taste. When you want to reheat it, the best method is over steam or in the oven on low heat, covered, so it doesn’t dry out. It can also go in the microwave, but not at full power, as it hardens like a rock. You can add a spoon or two of milk or water on top before heating to help restore the texture. If you have leftover plain polenta, you can slice it and fry it; it makes a good snack with any leftover cheese on top.
Ingredients: 5-6 cups of water, 2 cups of cornmeal, 1 teaspoon of salt, 3 teaspoons of Rama margarine, 100 g of telemea cheese (crumbled or cut into pieces), 50 g of grated cheese.
