Blue Cheese Polenta

This recipe was provided by Jeanne Hicks. She shared several recipes with us at our Evanston store. She also provided a recipe for Glazed Pork Chops, included on the site, that is a perfect pair to the Blue Cheese Polenta.

Yield: 4 servings
Collections: French Grain Italian Side Dish

Featured Ingredients

Amazing in sauces, dips and dressings. It’s made by dehydrating real blue cheese, for a rich, velvety texture and the sharp, earthy... Size Options
$6.99 Glass jar, 1/2 cup (wt. 2.0 oz)
We grind this high-grade Tellicherry pepper in small batches every week, for the freshest, most pungently pepper taste. Sifted through a... Size Options
$5.99 Glass jar, 1/2 cup (wt. 2.0 oz)

Blue Cheese Polenta Recipe

Preparation Instructions

Add chicken stock, garlic and shallots to a sauce pan. Bring to a boil over high heat. Whisk in cornmeal, slowly, to avoid lumps. Reduce heat and continue to cook, whisking frequently. As it thickens, remove whisk and use a wooden spoon to stir. Season with pepper when thickened and "bloppy" (as in mud bubbling to the surface).

Remove from heat and add 2 ounces of blue cheese, stirring to melt. Check seasoning, careful not to add too much salt, as the cheese is salty.

Sprinkle remaining ounce of blue cheese on top before serving.

Yield: 4 servings
Helpful Hints

If serving with the Glazed Pork Chops, spoon the Blue Cheese Polenta onto the plate. Place a chop on top, and spoon sauce over all. Sprinkle with remaining blue cheese.

If you are using blue cheese powder, it is more concentrated in flavor. Use 1/2 to 3/4 the amount called for in any recipe.


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