Tested till perfect Creamy Polenta with Herbs

Creamy Polenta with Herbs

Comforting, smooth and creamy with cheese, this makes a stick-to-your-ribs vegetarian meal to serve with a crisp salad.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March, 2002

Recipe4 out of 5 based on 1 ratings.
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  • Portion size 4


    3 cups (750 mL) vegetable stock
    3 cups (750 mL) milk
    1/2 tsp (2 mL) each dried oregano and salt
    1/4 tsp (1 mL) dried basil
    1 cup (250 mL) cornmeal
    1/4 cup (50 mL) grated Parmesan orĀ  Romano_cheese
    1/2 cup (125 mL) shredded Edam, Muenster or Cheddar cheese
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In saucepan, heat stock, milk, oregano, salt and basil over medium-high heat until bubbles form around edge. Gradually whisk in cornmeal until thickened.

Reduce heat to low; cook, stirring often, until polenta is thick enough to mound on spoon, about 10 minutes. Stir in Parmesan cheese. Pour into shallow bowls; sprinkle with Edam cheese.

Nutritional Information Per serving: about

cal 309 pro 16g total fat 10g sat. fat 6g
carb 38g fibre 2g chol 31mg


sodium 104mg

% RDI:

calcium 38 iron 5 vit A 15 vit C 2
folate 10
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