This quick & easy cheesy polenta recipe is ultra creamy and comes together in no time on the stovetop. It’s loaded with three different cheeses and is the perfect elegant side dish that comes together in no time! This polenta recipe is perfect for serving with braised short ribs, meatballs, beef ragu, or even topped with roasted mushrooms and veggies.
Table of Contents
The Difference Between Polenta and Grits
While both polenta and grits are made from ground corn and are similarly prepared, Polenta is Italian, usually made from coarse-ground yellow flint corn. Grits, on the other hand, are Southern and made from white dent corn or hominy.
Polenta has a bit of a denser, “toothier” texture–somewhat closer to a texture like risotto. This cheesy polenta is exceedingly easy to make and is the perfect side dish for a dinner party.
Helpful Cooking Tools
Key Recipe Ingredients
You can find the full list of ingredients, quantities & method in the recipe card at the end of the page.
- Stone ground polenta. My favorite brands of polenta are Bob’s Red Mill or Anson Mills. Do not use instant polenta or the pre-cooked kind you find in a tube at the store.
- Chicken stock. Homemade chicken stock is best here!
- Heavy cream. Adding heavy cream makes this polenta extra rich and delicious.
- Mascarpone. Mascarpone is like a cross between butter and cream cheese and makes the polenta very creamy.
- Grated cheese. I love the combination of provolone and parmesan for a bit of salt and funk.
The Three Easy Steps to Making Cheesy Polenta
- Bring the chicken stock and cream to a simmer. It’s important to add the polenta to liquid that’s simmering so that it doesn’t turn gluey.
- Stir in the polenta. Once the liquid is simmering, stir in the polenta and lower the heat a bit. You’ll continue to let it cook, stirring regularly, until the ground polenta is cooked through and no longer crunchy.
- Stir in the cheeses. Make sure to do this off the heat so that the cheeses don’t scorch. Once everything is stirred in and melted, season the polenta generously with salt and pepper and serve right away.
What to Serve with Cheesy Polenta
The best thing about this ultra cheesy polenta is that it’s so versatile! You can serve it with just about anything, but it really shines when paired with Italian dishes and braised meats.
It pairs beautifully with braised short ribs, meatballs, braised lamb, braised chicken, and with braised beef ragu. It’s also great with Italian sausages simmered in red sauce, or even topped with roasted vegetables or crispy mushrooms.
If you do give this recipe a try, I love hearing about it! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram.
More Cheesy Side Dish Recipes to Try
Mascarpone Mashed Potatoes
Gruyere Creamed Spinach
French Onion Mac and Cheese
Cheesy Corn Casserole
Cheesy Potato Gratin
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Really Cheesy 3-Cheese Polenta
Ingredients
- 4 cups chicken stock, homemade is best
- 1 cup heavy cream
- 3/4 cup stone ground yellow polenta, like bob’s red mill or anson mills
- 8 oz mascarpone cheese, room temperature
- 1 cup grated provolone
- 1/2 cup grated parmesan cheese
- Kosher salt and freshly ground black pepper
Instructions
- In a 4 quart pot or dutch oven, bring the chicken stock and heavy cream to a gentle simmer over medium heat. Whisk in the ground polenta and lower the heat to medium-low. Continue to stir often as the polenta cooks for 30-40 minutes, or until the polenta is cooked–it’s done when it is no longer crunchy in the same way that undercooked rice would be.
- Stir in the mascarpone, then remove the polenta from the heat. Stir in the provolone and parmesan and season to taste with salt and pepper. Serve right away.
Storage Instructions
- Leftover polenta can be stored in an airtight container in the fridge for 5 days. To reheat, warm polenta with some milk or water on the stove until it's your desired texture.
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