Polenta with cheese

The first time I tried to make this combination, I had no idea how much cornmeal to add, and I kept stirring, panicking, worried it would turn into concrete instead of polenta. I looked in the pot; it seemed too liquid, so I thought I’d add another handful of cornmeal. I was wrong, of course, and it turned out something between a brick and polenta, leaving my family laughing because I couldn't even cut it with a spade. I stubbornly made it about ten more times until I got it right. That’s how I discovered that good polenta for mixing with cheese should be neither too hard nor too soft, but somewhere in between. It should be scoopable with a spoon but not runny. Now, I make it every time I don’t feel like complicating things or when I have too much cheese left in the fridge. It saves me at lunch or dinner, especially after a long day when I don’t want to spend two hours by the stove.

So, here’s the quick rundown so you know what you’re getting into: for two serious bowls or about three normal servings, I spend around 10 minutes at the start, about 25 minutes boiling, and another 15 minutes in the oven. So let’s say everything is ready in an hour at most, unless you get the idea to take pictures at every step (I know how it goes!). It’s not complicated, even if it seems like there are many steps. You don’t need any fancy techniques or utensils; just a pot or a thick-bottomed pan, a wooden spoon, and that’s about it. I’d say the level is somewhere between beginner+ — meaning you just need to be careful not to let it stick to the bottom and don’t forget the salt (don’t laugh, I’ve done that twice!).

I always end up making it for two reasons. First, I have good cheese, usually a mix of sheep cheese and local telemea. Second, I crave something warm and quick that won’t weigh heavy on my stomach but still fills me up. Plus, I don’t know if this has happened to you, but sometimes you have leftover bits of cheese, a corner of telemea, a leftover piece of burduf, and you don’t want to let it mold. Polenta with cheese is the combination I always turn to when I don’t want to throw anything away, not even half a spoonful of butter. And it can be adjusted on the fly, according to your taste and what you have on hand.

Ingredients for 2-3 people (depending on how hungry you are):
- 1 liter of water — the base for the polenta, nothing special
- 200 g cornmeal — not too little, not too much; it shouldn’t turn into concrete, but it shouldn’t be runny either
- salt, to your liking (I usually add about a teaspoon, but I taste as I go)
- 200 g cheese (I usually mix: half sheep telemea and half burduf) — salty, flavorful, something you can really taste
- 1 tablespoon of butter — for greasing the bowls and a little on top if you want it to brown nicely

Plus, optionally, sour cream for serving, because otherwise, it doesn’t feel complete. You don’t need to overdo it; a spoonful or two on top is more than enough.

1. Bring the water to a boil in a pot or a thick-bottomed pan. It doesn’t need to be on high heat, just medium, so you don’t have to watch it like a hawk when it starts bubbling. When you see it beginning to froth, add the salt (I always forget if I’ve added it, so I keep the spoon next to the stove).

2. Now comes the cornmeal part. Many say to sprinkle it in a rain-like fashion, but honestly, I add it more quickly with a whisk and stir continuously. At first, you need to stir quickly; otherwise, you’ll end up with lumps (and, oh God, it’s terrible to find them later in the polenta!). Keep the heat low after adding the cornmeal and let it cook for about 15-20 minutes. For the first part, keep stirring like you would for risotto, then occasionally, to prevent it from sticking to the bottom.

3. When you see the cornmeal has expanded, stir a few times to ensure it’s not too thick. It’s okay for it to be soft, but not watery (I like to say it should flow off the spoon but not spill like soup). If it seems too dense, throw in half a cup of hot water and stir again.

4. In the meantime, grease the bowls or some small baking dishes with a bit of butter. Don’t skimp here — the butter helps prevent sticking and adds flavor. Put a thin layer of hot polenta, then add the cheese. I prefer to mix in some burduf and telemea to melt together. Then add another layer of polenta to cover everything (if there’s a little left, scrape it with the spoon and eat it right away; it’s the cook’s reward).

5. Bake them in the oven at 180°C for about 15 minutes. They don’t need to brown too much, just enough for the cheese to soften and the flavors to meld. If you’re in a hurry, you can use the microwave, but it won’t have the same texture.

6. Take it out of the oven, let it sit for 3-4 minutes so you don’t burn your tongue like I do (I always rush and regret it), then add as much sour cream as you like. It also goes well with some chopped green onion on top if you’re in the mood for something crunchy.

Tip: Don’t try to take the bowls out directly when they’re too hot; I’ve dropped them on the floor twice. It’s a shame for the food and the dish.

Practical tips, variations, and serving ideas

Practical tips:
Don’t add too much cornmeal! Many make this mistake and end up with something crumbly and hard that you can’t even scoop with a spoon. If you want to check the texture, take a bit on a plate and see if it stays put without spilling. If you add too much salt (I’ve done that too!), add some sweeter sour cream on top to "fix" the taste. And don’t forget to stir at the beginning to avoid lumps.

Ingredient substitutions and adaptations:
You can use milk or a half-water, half-milk mixture for creamier polenta (I did this when I had leftover milk, and it turned out super smooth). If you don’t have burduf cheese, any salty, fatty cheese works — even cow telemea, but add a bit of butter or sour cream to keep it from being dry. For a gluten-free version, look for cornmeal labeled as such, as some types are mixed. For dairy, if you want a lactose-free option, there are lactose-free cheese and plant-based sour cream available (though the taste isn’t quite the same).

Variations:
Some people add beaten eggs over the cheese layer to bind everything, but I don’t like it to taste like an omelet. If you prefer something heartier, add some chopped bacon between the layers. You can also use grated cheese or a spoonful of melted cheese for those who want something gooey. I’ve also tried a thin layer of polenta, followed by slices of smoked sausage and cheese — definitely not diet-friendly, but great for a hearty lunch.

Serving ideas:
With sour cream on top, definitely. I like to add finely chopped green onions or a bit of hot pepper on the side if I have it. Pickles, cucumbers, or green tomatoes also go well for those who want something tangy alongside. If you want a complete meal, you can serve it with a simple soup (like vegetable soup) and finish off with a compote or something sweet to balance the savory polenta. A glass of buttermilk or yogurt pairs perfectly, especially in summer.

Frequently asked questions

Why does the polenta stick to the bottom of the pot?
Most often because the heat is too high or you don’t stir enough at the beginning. A thick-bottomed pot helps a lot, and if you use a thin pot, don’t be surprised if it burns faster. Put some butter on the bottom of the pot beforehand if this happens often.

What do I do if my polenta turns out too hard?
No problem! Add a little hot water, stir well with a whisk or wooden spoon, and see if it softens. If it’s already in bowls, pour a little sour cream or milk on top before putting it in the oven, give it a little time in the oven, and it should help partially.

Can I use a different type of cheese?
Of course, any cheese you like. Telemea, cheese, fresh cow cheese (but make sure it’s well-drained). Even blue cheese if you’re feeling adventurous, although I don’t usually go for that combination.

Can I make this recipe without an oven?
Yes, you can skip the oven part. Instead, put the polenta with cheese in bowls, cover with a lid, and let it sit for 5 minutes; the cheese will still melt from the heat of the polenta, but you won’t have the same creamy texture from the oven.

Is polenta with cheese okay for kids or for someone on a diet?
Yes, if you reduce the salt and don’t use very salty or fatty cheese. For small children, choose lighter cheeses and only add a touch of butter. For a diet, use low-fat cheese and light sour cream, and skip the butter or use very little.

Can I make a larger batch at once?
Yes, but adjust the ingredients proportionally. Keep in mind that if you make more polenta, it will take longer to boil, and you’ll need to stir more often to prevent it from sticking to the bottom.

Nutritional values (approximate)

A serving of this recipe (out of three total servings) has about 350-400 kcal, maybe a bit more if you go heavy on the sour cream. Carbohydrates around 45-50 g from the cornmeal, protein 10-15 g, fats 14-18 g depending on the cheese used and how much butter you add. It’s not a calorie bomb, especially if you don’t use too much very fatty cheese. It’s a filling meal without being heavy, and it works for those watching their figure, as long as you portion wisely and choose lighter cheeses. Salt is the only thing to watch out for, especially if you have health issues, since telemea and burduf are not gentle in that regard. If you want to reduce the salt, use half fresh cheese.

Cornmeal provides some fiber and B vitamins, while cheese gives calcium and protein. It’s not diet food, but it’s not junk food either. If you add some vegetables or a salad on the side, you’ve got a nearly complete meal nutritionally.

How to store and reheat

If there are leftovers, cover them and put them in the fridge; they’ll keep well for up to two days. The texture changes, becoming a bit firmer when cold. When you want to eat it again, you can reheat it in the oven (the best way, 10 minutes at 180°C covered with foil to prevent drying out). If you’re in a hurry, use the microwave but add a spoonful of milk or sour cream on top to prevent it from turning into concrete. I don’t recommend keeping it for more than 2-3 days, as the cheese starts to develop an unpleasant taste and the texture degrades. Honestly, I usually eat the leftovers for breakfast the next day, straight from the bowl, cold or slightly reheated with some buttermilk on the side. It also works as a quick snack if you don’t mind that it doesn’t look like it did at first.