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Cheesy Polenta


  • 2 c whole milk
  • 2 c water
  • 1 1/2 tsp. kosher salt
  • 1 c polenta or yellow cornmeal
  • teaspoon black pepper, table grind
  • 4 tbsp. butter, unsalted
  • 4 oz cheddar cheese, extra sharp, shredded
  • Pinch Italian Seasonings, dry


  1. In a large pot over medium-high heat, bring milk, water, and salt to a boil.
  2. Gradually whisk in polenta.
  3. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking.
  4. Remove pot from stove, stir in pepper and butter.
  5. Gradually stir in cheese. Serve.