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Freshly cooked, creamy polenta served with butter and cheese on a wooden tray.
Creamy polenta enriched with butter and grated cheese, the perfect side dish for meats.

Creamy polenta with cheese and sour cream

Author: Flavelo
Recipes Side Dishes
The 'Transylvanian gold'. The secret of polenta lies in the proper swelling of starch granules (gelatinisation). In hot water, the cornmeal softens and takes on a creamy texture. From a simple peasant dish, it has become a gourmet side dish today, but the essence is the same: the sweet taste of corn and the softness of dairy products.
🕒 Prep Time 5 mins
🍳 Cook Time 20 mins
⌛ Total Time 25 mins
🍽️ Servings 5 servings
🔥 Calories 350 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Heavy-bottomed pot (to prevent burning)
  • Whisk

Allergen Information

⚠️ Milk

Instructions

1 ✓

Boil the salted water, and whisking continuously, sprinkle in the meal.

Tip: Continuous movement prevents the grains from sticking together.
2 ✓

Cook over low heat, stirring frequently for 15-20 minutes.

Tip: It is ready when the meal no longer crunches under your teeth and separates from the side of the pot.
3 ✓

Stir in the butter at the end.

Tip: The butter emulsifies in the mass, making it silky.
4 ✓

Serve with sour cream and cheese.

Tip: Best with ewe's cheese!

Recipe FAQ

Why did it get lumpy?
You poured the meal too fast or didn't stir enough. Add it in a rain-like stream and whisk continuously!
It hardened while cooling.
This is natural, the starch recrystallises. Sliced and grilled, it's divine!

Ingredients

  • 200 g Cornmeal (Polenta)
  • 800 ml Water
  • 1 tsp Salt
  • 50 g Butter
  • 100 g Sour cream
  • 100 g Grated cheese