Creamy Cheddar Polenta with Fresh Herbs
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 6 to 8 mini-cup servings
Ingredients
1 cup whole milk
Kosher salt
1 cup cornmeal (1/2 cup medium grind, 1/2 cup fine grind)
3 tablespoons butter
1 tablespoon extra-virgin olive oil
1 cup shredded sharp white Cheddar
Freshly ground black pepper
Assorted finely chopped fresh herbs, such as thyme and rosemary, for topping
Directions
- Bring 2 cups of water, the milk and a very large pinch of salt to a boil in a medium saucepan. Reduce the heat so the liquid is at a low simmer, and add the cornmeal in a slow and steady stream, constantly whisking to prevent lumps. Cook the polenta at a low simmer, stirring occasionally, for 15 minutes; if the mixture gets too thick, add water 1/2 cup at a time.
- Remove from the heat, stir in the butter and olive oil and then stir in the Cheddar. Season with kosher salt and freshly ground black pepper.
- Serve immediately in mini cups, topped with chopped herbs
