Recipe by Warren B.

Serve with Beer Braised Pot Roast, Beer-Braised Pot Roast and Vegetables With Polenta.

Top Review by Mr. D

Very nice! I 1/2'ed the recipe and the proportions worked well. We served it with Slow cooked Short ribs and the meal was great, for dinner for our Michigan early Spring nights.

Ingredients Nutrition


  1. Combine the water, 2 1/2 cups of the milk, the garlic, bay leaf, salt, and pepper in a large, heavy saucepan, and bring to a boil.
  2. Gradually whisk in the polenta and reduce the heat to low.
  3. Cook uncovered, stirring often with a large wooden spoon, until smooth and creamy, 35 to 40 minutes, adding the additional 1/4 cup milk as needed if the mixture gets too thick.
  4. Add the butter and cheese and stir until melted.
  5. Remove from the heat and discard the bay leaf.
  6. Adjust the seasoning to taste and serve immediately.

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