Diva Tasting: How To Polenta and Recipes…

I’ve been trying to bring some hearty, easy meals to the table. Some of those include Polenta Dishes. Here is a basic tip on preparing if you are not using premade store versions. Namaste, The QueenCronista

Perfect Polenta…How To

4 Cups Water

1 Teaspoon Fine Salt

1 Cup Polenta

5 Tablespoons Butter, Divided

½ Cup Freshly Grated Parmigiano-Reggiano Cheese, Plus More For Garnish


Step 1 Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.

Step 2 Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.

Step 3 Turn off heat and gently stir 3 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 2 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.

Note: Cooking time will depend on the grind of the polenta, so you’ll have to adjust accordingly.

Cheese Polenta Casserole


1 Teaspoon Olive Oil

1 Box Frozen Spinach Thawed and Drained

¼ Teaspoon Minced Garlic

2 Green Onions, Chopped

1 (14 Ounce) Alfredo Sauce

1 8 oz Cremini Mushroom Sliced

¼ Cup Shredded Fontina Cheese

¾ Cup Shredded Provolone Or Mozzarella Cheese

1 (16 Ounce) Tube Ready-Made Polenta, Cut Into 1/4-Inch Slices

½ Cup Grated Parmesan Cheese


Step 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil an 8×8-inch casserole dish with cooking spray and set aside.

Step 2 Heat olive oil in a saucepan over medium-high heat. Stir in greens, garlic, and green onions and mushrooms; cook until the heated through, about 3 minutes. Pour in Alfredo sauce and simmer 5 to 7 minutes, stirring occasionally.

Step 3 Mix together fontina and provolone in a bowl. Spread a thin layer of sauce over the bottom of the prepared baking dish. Arrange 1/3 of the polenta slices in the dish, top with 1/3 the fontina and provolone mixture. Spread a thin layer of sauce over cheese. Repeat layers twice. Top casserole with Parmesan cheese.

Step 4 Bake in preheated oven until cheese is bubbly and golden brown, about 25 minutes. Serve aside chicken, shrimp or fish if desired.


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