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Polenta with Asiago Cheese Recipe

Polenta with Asiago Cheese Recipe

Polenta with Asiago Cheese Recipe

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  • Makes: 8 Servings
  • Ready In: 50 mins
  • Prep Time: 20 mins
  • Cook Time: 30-40 mins

Recipe reprinted with permission from Feeding the Whole Family (third edition) by Cynthia Lair (Sasquatch Books, 2008).

Corn was used as a dietary staple for tribes in North and South America. Today in the US, 3/4 of our corn produced is used for feeding livestock. Polenta is coarsely ground corn meal that is cooked and served as a kind of mush or cooked, allowed to set and then sliced.

    Nutritional Information (per serving)

  • Calories: 54
  • Fat: 3g
  • Protein: 3g
  • Sodium: 428mg
  • Carbohydrates: 6g

Ingredients:

  1. 2 cups chicken or vegetable stock
    3 cups water
    1 teaspoon salt
    1 tablespoon + 1-2 teaspoons extra-virgin olive oil or butter
    1 cup polenta or corn grits
    4-6 tablespoons asiago or pecorino cheese
    ½ cup fresh corn kernels
    Extra virgin olive oil

Directions:

    1. Bring stock and water to boil.
    2. Add salt and 1 tablespoon oil or butter.
    3. Slowly add polenta, stirring continuously with a whisk.
    4. Turn heat to low and continue stirring in a clockwise motion with a wooden spoon for 30 - 40 minutes, adjusting heat to maintain a soft puckering of the polenta. The goal is a smooth and thick polenta that looks creamy, grains are less individual.
    5. Stir in the cheese and corn kernels a few minutes before you pour out the polenta.
    6. Lightly oil a pie plate or 8x8 baking dish.
    7. Pour polenta into pan and smooth the top. Polenta must be completely cooled to set properly.
    8. Serve polenta at room temperature or re-heated.
    9. To re-heat, preheat broiler. Brush top of polenta with a little olive oil and broil 3 minutes. This re-heat may also be done on a grill (yum).
Cynthia Lair

Article written by

Cynthia is an Assistant Professor and Culinary Curriculum Director at Bastyr University. She is also the host of the online cooking show Cookus Interruptus featuring over 170 recipes and the author of Feeding the Whole Family and the new Feeding the Young Athlete. Watch her TEDx talk How to Cut an Onion!

 

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