Total Time
Prep 5 mins
Cook 25 mins

This hearty, warm side dish can be made with the cheese incorporated into the polenta or the polenta can be spooned atop a portion of the cheeses, so that as they melt they form a liquid center. This is the perfect side dish to accompany Beef Tenderloin with Southwestern-Style Sauce.

Ingredients Nutrition


  1. Heat the Water to a simmer in a medium saucepan; gradually pour the Cornmeal into the Water while stirring constantly; Cook over low heat, stirring frequently with a wooden spoon, until the polenta pulls away from the sides of the pan, 25 – 30 minutes.
  2. Remove the pan from the heat and stir in the Parmesan and Jack Cheeses, Salt and Pepper.
  3. Serve immediately.
Most Helpful

I did make 1/2 of the recipe, otherwise prepared as directed by the recipe and enjoyed it. Definitely will repeat this, but will point out that I thought the jalapeno jack cheese was the dominant flavor. Of course since I love it, it was no problem. Loved the consistency and the leftovers will be reheated and enjoyed again. Thanks for a keeper NcMysteryShopper!

Bobtail June 14, 2011

I had never made polenta before, and heard lots of cooks rave about it, so my DH and I decided to try it. Personally, we couldn't stand the texture. However the flavor was the only plus of the dish. I guess polenta is not for us. Thanks for your spin of it though.

Bittersweetened June 20, 2010

This is really good! I've never made polenta before so I was a little nervous, but for naught! I made a 1/2 batch and would call it 6 servings, but that's just me! It was a little stringy, so I may reduce the cheese, and add a little chipotle in adobo if I made it again. Thanks, NcMystery. I'm really glad we tried it!

Tia Mouse September 27, 2007