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Cheesy Broiled Polenta

Name: Cheesy Broiled Polenta
Prep time: 15

(3 votes, average: 4.30 out of 5)

15 min prep

6 servings

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6 ingredients

To me, this Cheesy Broiled Polenta is real comfort food. When I was working in fashion, one January I had to spend 3 weeks overseeing a collection that was being made in a factory...

3½ cups water
1 teaspoon salt
1 cup polenta or cornmeal
½ cup sharp white Cheddar, 1 tablespoon reserved
¼ cup freshly grated Parmesan cheese, 2 tablespoons reserved
1 cup peas (optional)

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Nutrition Facts

Calories

185 cals

Fat

6 g

Saturated Fat

3 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g

Carbohydrates

25 g

Sugar

2 g

Fiber

2 g

Protein

8 g

Sodium

479 mg

Directions

In a stockpot, bring the water and salt to a boil. Gradually stir in the polenta and reduce heat to medium-low. Simmer and stir the polenta frequently for 10-15 minutes or until the polenta is very thick. Turn off the heat and stir in the cheese.
Transfer the polenta to a lightly oiled 8-inch round or square baking pan. Top with the peas, if using, and lightly press them down into the polenta. Let cool for at least 30 minutes.
Preheat the broiler. Broil the polenta for 5 minutes. Let cool slightly then cut into wedges and serve warm or at room temperature.

Chef Tips

I always use quick-cook polenta. There’s no shame in it and a lot less arm work. You can also eat polenta soft, like porridge. If you want to try it that way, don’t let it sit, just keep stirring until you’re ready to eat it. And you can stir in any melty cheese you like. Fontina and polenta are a classic combo. If you’re on a bland diet, perhaps leave out the peas since they’ll add extra fiber.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.