Polenta with Garden-Fresh Vegetables

Adapted from one of Thomas Jefferson's recipes, polenta, with its origins in Italy. This makes a substantial entrée, delicious with raw, steamed or sautéed farm fresh vegetables, such as tomatoes, green beans or chard.

Author:Inspired by Vegetarian Times, 2002.07
Yield:6 servings
Prep time: 00:10
Cook time: 00:45
Category:Main Courses


1/2 tsp. salt
2 cups yellow corn meal
1 1/2 cups fotina cheese, grated
1 1/2 cups Parmesan cheese, grated (or other mild Italian cheese),
1/2 cups unsalted butter, (1 stick)


  1. Bring salted water to a boil. Slowly add cornmeal, whisking continuously.
  2. When all cornmeal is added, reduce heat to low and continue whisking to remove any lumps. Continue cooking while stirring with spoon, adding 1/2 cup fontina cheese, for about 25 minutes, or until mixture is thick.
  3. Line 9" loaf pan with was paper and lightly butter paper. Scoop cornmeal into pan and set aside to firm.
  4. Preheat oven to 350 °F (165 °C). Butter ovenproof baking dish.
  5. Cut polenta into slices and place slices in overlapping layers in dish, dotting with butter and sprinkling with cheese. Reserve cheese to sprinkle over top.
  6. Bake polenta until cheeses melt and polenta forms crust, about 10 to 15 minutes.
  7. For final browning, place baking dish under broiler and cook until cheese turn golden. Remove and serve.


Nutrition Facts

6 servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 30g46%
Saturated Fat 19g95%
Trans Fat
Cholesterol 90mg30%
Sodium 940mg39%
Total Carbohydrate 49g16%
Dietary Fiber 5g20%
Total Sugars
Includes Added Sugars
Protein 21g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.