Ricotta polenta

Straightforward polenta with a bit of added cheese. This is not a low fat recipe, by any stretch of the imagination.


  • 4 c chicken stock or water
  • 1/2 c milk
  • 1 c polenta (corn meal)
  • 1/2 c ricotta cheese
  • 2 oz shredded parmagiana cheese
  • 3 tbsp butter


  1. Bring chicken stock to a low boil in a medium sauce pan.
  2. When boiling, whisk in the polenta, pouring it into the stock a little at a time and whisking well — do this slowly to avoid lumps. Note: it will thicken quickly…do not be alarmed.
  3. Once the polenta is all stirred into the chicken stock, turn down to low (pretty much as low as your burner will go), and cover. Whisk vigorously every 10 mins.
  4. After 20 mins, whisk in the milk. Continue to cook on low, stirring every 10 mins for another 20 mins.
  5. At this point, grab a spoon and taste the polenta. Depending on how coarsely ground your cornmeal is, it could be done now, or you might need to keep cooking it. If it’s grainy, keep cooking. It should be soft and creamy.
  6. Stir in the ricotta cheese, then, once that’s well blended, stir in the parmagiana cheese. After that’s all incorporated, stir in the butter.
  7. That’s it. Fantastic as a bed for braised meat, sliced steak, mushroom ragu, etc etc etc. Keeps well, and solidifies (like jello!) when cool so it can be sliced and fried or grilled. Yum!

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