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
Ingredients
- 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
Instructions
- 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.
Ahu says
I LOVE smoked Gouda. I've never been a huge polenta fan but this sounds like a combination I would like. 🙂
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!
Lauren Wayne (Hobo Mama) says
This looks so delicious! I love the idea of the smoked gouda for richness and know my husband would agree!
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.
Colleen says
Looks wonderful...especially with the short ribs!
Linda Warren says
Thanks Colleen! This polenta is sooo good with all that cheese and the gravy from the short ribs really makes it seem like a high end meal.
Rahul @samosastreet.com says
This looks delicious, I have never had polenta but I can’t wait to try your recipe!
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.