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Level
very easy
Prep Time
10 mins
Total Time
50 mins
Serves
6

Ingredients

2 cups
milk
500 mL
1 tsp
salt
5 mL
1 cup
finely ground cornmeal
250 mL
1 cup
shredded Gouda cheese, such as Mountainoak Gold
250 mL
2 tbsp
chopped fresh rosemary
30 mL
2 tbsp
butter
30 mL

Method

Step 1
Bring milk, 2 cups (500 mL) water and salt to a boil in a large saucepan. Slowly whisk in cornmeal. Continue whisking until cornmeal thickens, about 1 min. (Work quickly and have the saucepan lid close by, as polenta can boil quite vigorously.) Reduce heat to low and cook, covered, stirring every 5 min., until polenta is very thick and no longer gritty, about 30 min.
Step 2
Remove from heat and stir in cheese, rosemary and butter, until cheese has melted, about 2 min.

Tips

The polenta will solidify once it cools. Spread the warm polenta in a greased 8-in. (20-cm) square dish or onto a wooden board and slice into squares once cooled. Grill polenta squares to reheat.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 of the recipe):
Calories:
290
Fat:
12 g
Saturated Fat:
7 g
Carbs:
34 g
Fibre:
3 g
Sugar:
5 g
Cholesterol:
40 mg
Protein:
11 g
Sodium:
690 mg