Smoked Gouda Polenta is rich, creamy and cheesy. The smoked gouda cheese lends a rustic deliciousness to this easy to make everyday polenta.
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!
Of course, since then, I have also had polenta 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 you should check out my delicious Braised Beef Short Ribs recipe. Just sayin'! 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.
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!
Love polenta too? Check out our Chicken Mole that is perfect served over polenta except this version is over a sharper Parmesan polenta cake.
Take a look at my Cheesy Baked Polenta with butternut squash for an easy and delicious winter squash casserole.
Try my Baked Pasta with meatballs and smoked mozzarella for another dinner with smoky flavor.
Hope you enjoy!
Find lots of easy recipes for dinner here on 2CM!
SMOKED GOUDA POLENTA
- 1 cup almond milk or your usual milk
- 2-½ - 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
- 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 ¼-1/2 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 or top with your favorite tomato sauce.
This post has been updated and was first published on February 28, 2016.