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Pecorino-and-Pepper Polenta


Cheesy polenta -- ready in 20 minutes -- is a satisfying side dish that easily pairs with whatever main dish is on the menu.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2008


  • Coarse salt and ground pepper
  • 3/4 cup yellow cornmeal (not fine ground)
  • 1/2 cup grated Pecorino Romano cheese
  • 1 tablespoon butter


  1. In a large saucepan, combine 4 cups water, 1 teaspoon salt, and 1 teaspoon pepper; bring to a boil. Whisking constantly, gradually add cornmeal. Reduce heat to medium-low; cook, whisking often, until thickened, 10 to 15 minutes.

  2. Remove from heat, and stir in Pecorino and butter. Serve immediately, sprinkled with more pepper.

Reviews Add a comment

  • kaylarae
    17 NOV, 2010
    yum! I made mine with chicken broth for more flavor and it turned out really well! Love the cheese!
  • MS112577840
    23 NOV, 2008
    Boil only 3 cups of water, and mix the 4th cup with the cornmeal before you add it to the boiling water. It helps cut down on lumps.