Two Cheese Polenta
Creamy two cheese polenta layered with broccoli and topped with mozzarella, perfect for a hearty vegetarian meal or comforting side dish with rich flavors.
Ingredients
Instructions
- In a bowl, stir together the cornmeal, 1 cup of cold water, and salt.
- In a medium saucepan, bring 3 cups of water to a boil.
- Over low heat, gradually stir in the cornmeal mixture and continue stirring until thickened.
- Cover and continue cooking, stirring occasionally, for about 15 minutes.
- Off heat, stir in Parmesan cheese.
- Divide the mixture evenly among three 12-ounce frozen juice concentrate cans.
- Chill until set, about 2 hours.
- Once set, remove from cans and top with thawed and drained chopped broccoli.
- Spread spaghetti sauce over the top.
- Sprinkle shredded Mozzarella cheese on top and serve.
Tips & Substitutions
For a creamier texture, consider adding a splash of milk or cream when stirring in the cheeses. You can substitute the Parmesan with Pecorino Romano for a sharper flavor. If you want a heartier dish, mix in cooked sausage or lentils. Make sure to stir the polenta continuously to prevent lumps, and letting it cool in cans helps maintain its shape.
Serving Suggestions
Serve the polenta with a side of Italian Sunset Salad for a refreshing contrast. This dish pairs beautifully with Italian recipes featuring roasted vegetables or grilled meats. For a complete meal, consider adding a light soup, such as minestrone, to round out the flavors and textures.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the polenta in a saucepan over low heat and stir in a little water or milk to achieve the desired consistency. Alternatively, you can microwave it, adding moisture as needed, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Two Cheese Polenta contains roughly 948 calories, with 41g protein, 135g carbohydrates, and 28g fat. It is an excellent source of protein (82% of the Daily Value), dietary fiber (55% of the Daily Value), and calcium (49% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the polenta in advance and store it in the refrigerator. Just make sure to chill it until fully set, then reheat before serving. This makes it a great option for meal prep or for entertaining at home.
What can I use instead of frozen broccoli?
If you don’t have frozen broccoli, fresh broccoli florets can be steamed or blanched and then used as a topping. Other vegetables like sautéed spinach or roasted bell peppers can also be delicious alternatives to add flavor and color.
How can I make this recipe vegan?
To make this recipe vegan, substitute the Parmesan and Mozzarella cheese with plant-based cheese alternatives. You can also use vegetable broth instead of water for cooking the polenta, and consider adding nutritional yeast for a cheesy flavor without dairy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).