[adinserter name="Under Title - Ezoic 108"]
This cheesy polenta recipe with asiago and parmesan cheese is a versatile dish that can be served as a quick weeknight dinner, as a side dish, or take center stage as the main course in Italian feast.
Using asiago and parmesan cheese along with fresh basil highlights the polenta’s Italian flavors and creates a dish that compliments roasted pork, chicken, or anything else from the oven or grill.
Cheesy PolentaPrint Pin Recipe
- 2 cups polenta
- 1/2 cup shallots, minced
- 2 cloves garlic, minced
- 1 tbsp butter
- 3 1/2 cups chicken stock
- 3 1/2 cups water
- 1 large pinch baking soda
- 1 tsp salt
- 1 cup asiago cheese, grated
- 1 cup parmesan cheese, grated
- 1/2 cup basil, minced
- 1/2 tsp white pepper
- Place a large pot on medium high heat. Add the butter and sauté the shallots and garlic for a couple of minutes.
- Add the stock and water to the pot and bring it to a boil.
- Once the cooking liquid is boiling add the salt and the baking soda, giving everything a good stir. Pour in the polenta, using a whisk or slotted spoon stir the polenta for a couple of minutes to break up any clumps.
- Turn the heat to low and cover for 5 minutes. After 5 minutes stir everything again, cover, and let the polenta cook for another 25 minutes.
- While the polenta is cooking shred the asiago and parmesan cheeses and mince the basil.
- When the polenta has finished cooking add the cheese, basil, and white pepper; stir until everything is thoroughly combined.
- Remove the pot from the heat and let the polenta stand covered for 10 to 15 minutes.
- The polenta will continue to thicken as it rests. The polenta is ready to serve when it has reached your desired thickness.
- A nice touch when serving the polenta is to spread a little shredded cheese across the top or to have some extra cheese on hand for people to add on their own.