Creamy Cheese Polenta
Golden cornmeal porridge with plenty of cheese and butter – a creamy side dish or a main course with vegetables.
- Prep time
- Prep time: 5 min
- Cook time
- Cook time: 30 min
- 4 servings
- 4 servings
- Difficulty
- Easy
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Ingredients
- Polenta250 g
- Vegetable stock700 ml
- Milk300 ml
- Grated cheese100 g
- Butter2 tbsp
- Nutmeg1 pinch
- Salt
Preparation
- 1
Bring the vegetable stock and the milk to a boil. (8 min)
- 2
Slowly stir in the polenta and let it swell until creamy over low heat, stirring occasionally, about 25 min.
- 3
Stir in the butter and grated cheese until the polenta glistens. Season with salt and nutmeg.
- 4
Serve immediately while creamy.
What makes this recipe special
The recipe comes first — no long preamble. Down here you'll find real numbers for this exact dish: season, plant diversity, meat in comparison.
In September, Polenta is in season — fresher and usually cheaper than imported.
Why cooking in season pays offWith 1 different plant species, this recipe brings you closer to the target of 30 plants per week.
Why 30 plants a week?No meat or fish at all — the average meal in Western Europe contains around 60 g.
How mangia shows your balanceThat's this dish — to see how your whole week adds up (plants, meat, season), the mangia balance does the tracking for you, without any counting.
What mangia can doAvg. values: Western European nutrition studies · 30-plant goal: American Gut Project 2018 / ZOE
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