Creamy Two Cheese Polenta


  • 2 cups of chicken stock
  • 2/3 cup corn meal
  • 1 cup shredded mozzarella cheese
  • 1/2 cup heavy cream
  • 1/4 cup Parmesan cheese
  • 1 tsp salt and pepper

This is a delicious two cheese super creamy polenta. It may be served hot or cooled and cut into squares and grilled.

  • Bring chicken stock to a boil in a medium sauce pan.
  • Slowly add the cornmeal, stirring constantly until very thick.
  • Stir in cheeses and cream salt and pepper.
  • Continue to cook, stirring constantly.
  • You may serve as is or spread into a greased pie plate or shallow pan and cool for 2 to 4 hours.
  • If you choose to cool, once cool cut the polenta into wedges and cook on a stove top grill or over charcoal.

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