Smoked Gouda Polenta

Smoked Gouda Polenta | 2CookinMamas An easy, cheesy side dish of creamy polenta (aka grits) with a smoky edge.

I’ve turned over a new leaf! I have had a strong aversion to polenta ever since I was a little girl but nobody told me that you could add cheese to it! Woohoo! (I’m doing a happy dance here) And my husband is overjoyed since he absolutely loves grits and polenta – so now I’ve made 2 people happy. 🙂

A few months back, my husband and I visited a restaurant called Harrys in St. Augustine and he ordered a dish which was served atop cheesy grits (or polenta). He let me try some and I was immediately smitten. Who knew grits could be that delicious!

Smoked Gouda Polenta cooking|2CookinMamas

Of course, since then, I have also had them at Season’s 52 where they used them as a base for braised short ribs. Oh my, it was heaven! Which, by the way, is why I will be bringing you a braised beef short rib recipe on Wednesday. I just needed to replicate that recipe so I could fix it at home whenever I wanted. Yep, foods I love tend to make their way into my kitchen for sure.

Smoked Gouda Polenta prep|2CookinMamas

This recipe was adapted from one I found on Shared Appetite to which I added some delicious smoked Gouda à la Seasons. It definitely lent a decidedly gourmet flavor to it. You would never believe that polenta was once considered a peasant dish- well, not anymore!

Smoked Gouda Polenta closeup|2CookinMamas

Love polenta too? Check out our Chicken Mole that is perfect served over a Parmesan polenta cake.

Hope you enjoy!



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Smoked Gouda Polenta

Ingredients:

  • 1 cup almond milk (or your usual milk)
  • 2-1/2 – 3 cups water or can substitute chicken broth, as needed
  • 1 teaspoon salt
  • 1 cup stone-ground whole grain cornmeal (medium grind works well)
  • 2 Tablespoons butter (or butter substitute or add’l olive oil)
  • 1 Tablespoon extra light olive oil
  • 1 cup smoked gouda, shredded

Directions:

In a medium saucepan, bring milk, water or broth and salt to a boil. Reduce heat to low and whisk in cornmeal, stirring continuously. Simmer for 15-20 minutes. If polenta gets too thick, add 1/4-1/2 cup more water or broth.

Remove from heat and stir in butter, olive oil and cheese.

Serve as a side instead of potatoes or rice, under our Braised Short Ribs (coming Wednesday) or top with your favorite tomato sauce.

Serves 4.

Recipe adapted from one found on Shared Appetite.

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11 comments

    • Linda Warren says:

      The only thing I had ever tried was grits for breakfast and didn’t really care for them. So when I decided to try this version, after trying it in a restaurant, I was won over. If you try it for the first time definitely opt for a cheesy version. Hope you get a chance to try it.

    • Linda Warren says:

      My husband was overjoyed that I was cooking polenta and really liked the smoky edge the gouda gave it.I hope your husband gives it a thumbs up as well.

  1. Aarika says:

    This sounds truly scrumptious. Polenta often seems so bland to me, and yours is rich with flavor. Love the addition of smoked gouda. That is one of my favorite cheeses! I am excited to follow your blog. Cheers!

    • Linda Warren says:

      I loved the smoked gouda in the polenta, I think it made all the difference. And I couldn’t agree more that just plain polenta can be pretty bland. I hope you get to try it. Have a great day!

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