Creamy Cheese Polenta

Mark Boughton Photography/Teresa Blackburn Styling
  • Yield: 8 servings
  • Prep: 5 mins
  • Cook: 10 mins

Spoon a mound of soft polenta onto plates. Place sliced Rosemary Apricot Pork Tenderloin on top and drizzle on any extra apricot glaze.


2cups reduced-sodium chicken broth
2cups whole milk
1cup polenta or yellow stone-ground cornmeal
1/8teaspoon dried thyme (optional)
1/2cup finely grated Parmigiano Reggiano cheese 
1tablespoon butter
1/2teaspoon salt


  1. Place broth and milk in a saucepan and bring to a boil over medium-high heat. Add polenta, whisking to prevent clumping. Reduce heat to low. Add thyme, if using, and cook, stirring constantly, until liquid is absorbed and polenta is creamy and thoroughly cooked, 5 to 10 minutes.
  2. Add cheese, butter and salt, stirring gently until incorporated.

Recipe by Chef Jon Ashton

Nutritional Info *per serving

  • Calories 130
  • Glycemic Load 0.79
  • Fat 6g
  • Saturated Fat 3g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1.5g
  • Cholesterol 15mg
  • Sodium 280mg
  • Potassium 170mg
  • Carbohydrate 19g
  • Fiber 1g
  • Sugars 3g
  • Protein 6g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 0%
  • Calcium 15%
  • Iron 6%