Creamy polenta from Cooking in Real Life: Delicious and Doable Recipes for Every Day (page 162) by Lidey Heuck

  • stone-ground yellow cornmeal
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  • Grana Padano cheese
  • Serves : 4-6

  • EYB Comments

    Can substitute medium-grind yellow cornmeal for stone-ground yellow cornmeal, and Parmesan cheese for Grana Padano cheese.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: One-pan chicken meatballs with red sauce & spinach; Braised short ribs with Port, shallots & cranberries

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute medium-grind yellow cornmeal for stone-ground yellow cornmeal, and Parmesan cheese for Grana Padano cheese.

  • averythingcooks on February 05, 2025

    Starting the polenta in just water and then adding the milk and butter for the last 5-10 minutes worked and the result was a cheesy,creamy base as promised. Note to self: scaling recipes to 1/3 cup of polenta/grits makes more than enough for the 2 of us.

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