• Save Recipes in Your Own Recipe Box
  • Keep Track of Recipes you like/dislike
  • Share Your Comments/Tips on Recipes

Creamy Havarti and Parmesan Polenta

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

Share This Recipe

 100% like YEP (21 total votes)

Did you like this recipe?

Servings: 4
Total Time: 15 minutes
Recipe by: Frankie


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


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.

Recipe Feedback

Creamy Havarti and Parmesan Polenta

Got some tips or comments for this recipe?

Kitchen Essentials
Affiliate links to products we use and recommend