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Side Dish

Creamy Cheese Polenta

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  • 1/2 bag Bellino Quick Cooking Polenta, about 8 oz
  • 1 liter salted water or stock
  • 4-6 oz Gruyere cheese, grated
  • 1/4 cup finely grated Parmigiano-Reggiano
  • 1/2 cup warm cream or half & half, to taste
  • Softened butter, to taste


Bring water or stock to a boil, add polenta and whisk briskly until combined – about 3 minutes. Reduce heat and whisk in cheeses. When melted, whisk in cream or half & half to thin polenta to desired consistency. Remove from heat, stir in butter and spoon onto a plate. Serve immediately topped with braised meats and sauce.

Variation: substitute cheeses with a generous amount of creamy gorgonzola.

Chef’s Note: Polenta thickens quickly and requires constant stirring – have your other dishes ready before starting and thin to desired consistency with cream, milk, stock or water. Leftovers should be poured into a flat pan while warm, when cool they can be sliced and browned to reheat.


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