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Creamy Havarti and Parmesan Polenta Recipe








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Creamy Havarti and Parmesan Polenta

Cornmeal cooked in milk until thickened then finished with butter, Havarti, and Parmesan cheeses.

Creamy Havarti and Parmesan Polenta recipe
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Servings: 4
Total Time: 15 minutes
Recipe by: Frankie

Ingredients

  • 1 cup water
  • 3 cups whole milk
  • salt & pepper
  • 1 cup yellow cornmeal
  • 4 TBSP unsalted butter
  • 4 ounces Havarti cheese, shredded
  • 1/2 cup freshly grated Parmesan cheese

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Directions

  1. In a medium saucepan bring the water, milk, 1/4 tsp salt, and 1/4 tsp pepper to a boil over medium-high heat.

  2. Reduce heat to low and SLOWLY stir in the cornmeal. Cook, stirring often, for about 5 minutes or until it thickens.

  3. Remove the pan from the heat and stir in the butter, Havarti, and Parmesan until well combined. Season with salt & pepper to taste.





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