What's the best cheese to use for cheesy polenta?

Use any cheese that melts easily, like cheddar, monetary jack, colby, goat or parmesan.

What is the ratio for making homemade creamy polenta?

For every 1 cup of cornmeal (polenta) use 4 cups of water or broth.

How long does it take to make homemade polenta?

Creamy and tender homemade polenta takes about 30 minutes.

Cheesy Polenta with Roasted Tomatoes

Name: Cheesy Polenta with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian/American
Ingredients: 1 lb. Roma tomatoes, halved lengthwise; 4 Tbsp. olive oil; 4 cloves garlic, peeled and smashed; 1 tsp. table salt, plus more to taste; 1/2 tsp. black pepper, plus more to taste; 2 sprigs fresh oregano, leaves removed, more for garnish; 4 cups water; 1 cup coarse cornmeal (polenta); 1/2 cup heavy cream or whole milk; 4 Tbsp. unsalted butter; 4 oz. freshly grated cheddar cheese, plus more for serving

Description

Cheesy Polenta with Roasted Tomatoes is rich and creamy with tangy bursts of sweet tomatoes. This is a perfect side dish recipe for a dinner party, the holidays or whenever you want a special meal, yet it's simple enough to make any day of the week.

Ingredients

Units Scale

1 lb. Roma tomatoes, halved lengthwise
4 Tbsp. olive oil
4 cloves garlic, peeled and smashed
1 tsp. table salt, plus more to taste
1/2 tsp. black pepper, plus more to taste
2 sprigs fresh oregano, leaves removed, more for garnish
4 cups water
1 cup coarse cornmeal (polenta)
1/2 cup heavy cream or whole milk
4 Tbsp. unsalted butter
4 oz. freshly grated cheddar cheese, plus more for serving

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Instructions

Preheat the oven to 400F. Place tomatoes in a roasting pan, baking dish or baking sheet cut-side up. Drizzle with oil then add garlic. Sprinkle with salt and pepper and top with fresh oregano leaves. Roast in the oven until the tomatoes are very tender, about 30 minutes. When tomatoes are very tender, remove from oven and cool at room temperature for 5 minutes. Peel off and discard the stems then mash the tomatoes and garlic to desired consistency.
Meanwhile, bring water to a boil in a medium saucepan over medium-high heat. Slowly whisk in cornmeal then reduce heat to maintain a low simmer. Cook, stirring occasionally, until the polenta is very tender, about 30 minutes. Be sure the mixture is barely simmering and you stir occasionally to prevent scorching.
Stir in the cream or milk, butter and cheese along with half of the roasted smashed tomatoes. Adjust seasoning with more salt and pepper, if desired. Serve the cheesy polenta topped with more of the tomato sauce, more cheese and oregano, if desired.

Notes

Leftover cheesy polenta may be stored in an airtight container in the refrigerator for up to 4 days.
Polenta will thicken and solidify as it cools. You can take advantage of this by pouring the mixture into a baking dish, covering with plastic wrap and refrigerating until set. Cut out bricks of cheesy polenta and pan-fry or roast until crispy.
Use any melting cheese you prefer, including goat cheese, parmesan, Colby or jack.
To make this recipe vegan or dairy-free, leave out the butter, cheese and cream and instead cook the polenta in 4 cups of vegetable broth. Finish with plant-based butter, if desired.
It's important to cook the polenta low and slow for optimal tenderness. Be sure to stir occasionally to prevent scorching.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Sides
Method: simmering/roasting
Cuisine: Italian/American