Polenta with Cheese

Polenta with Cheese

Polenta can be seasoned in many different ways. A very tasty and creamy blue cheese goes well with polenta.

4 servings
Preparation 5 min
Cooking 40 min

290 calories per serving 


3 1/2 cups water   900 mL
1 tsp salt   4 g
1 1/2 cup cornmeal (polenta)   200 g
120 g Gorgonzola cheese, or another creamy blue cheese    

Before you start

Use 1 part flour to 4 parts water (or broth or milk), but increase the amount of liquid if the cornmeal contains coarser grains or if you want a softer result ("all'onda", i.e., polenta that has a ripple effect).


  1. Add the water and salt to a saucepan. Bring the water to a gentle boil (not to a rolling boil in order to avoid lumps). Slowly pour in a continuous stream of cornmeal, stirring constantly. Reduce the heat to low and cook uncovered, stirring occasionally-
  2. Have a small pan of boiling water on the side, to dilute the polenta if it is too thick to your taste.
  3. The polenta is cooked when it pulls away from the sides of the pan, about 40 min.
  4. Stir in the cheese then serve. If the blue cheese is not creamy enough, you may need to add some butter.

Nutrition Facts Table

Nutrition Facts

per 1 serving (170g)


% DV*

* DV = Daily Value




11 g

16 %

Saturated 6 g
+ Trans 0 g

29 %


25 mg


810 mg

34 %


39 g

13 %


7 g

27 %


0 g


10 g

Vitamin A

15 %

Vitamin C

0 %


15 %


10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 0 serving
Grain Products: servings
Milk and Alternatives: ½ serving
Meat and Alternatives: 0 serving

More info


Free :
Source of :
Calcium, Copper, Folacin, Iron, Manganese, Niacin, Pantothenic Acid, Potassium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6
Good source of :
Magnesium, Phosphorus, Selenium, Vitamin B12, Zinc
Excellent source of :

More info

This recipe is in the following categories: First courses/Appetizers | Side dishes | Halal | High Fibre | Kosher | Vegetarian | Italian

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