Soft cheddar polenta bowls

Name: Soft cheddar polenta bowls
Total time: 15 min
Yield: 2 servings
Ingredients: ½ cup dry, with a 4:1 liquid-to-polenta ratio quick-cooking polenta; 1½ cups low-sodium vegetable broth; ½ cup milk; ½ cup grated, vegetarian rennet cheddar; 1 tbsp butter

Quick-cooking polenta with cheddar and a smooth, spoonable finish.

15 minutes estimated for the original recipe · 2 servings

Dinnervegetarian

These are familiar home meals, not a medical diet. Before cooking for someone facing illness, check their allergies and follow their care team’s advice about food, texture and dietary restrictions.

People to serve

Quantities adjust for 1–8 people. For larger portions, use a larger pan or cook in batches; allow extra time. For partial cans, measure that fraction of the contents. Season to taste.

What you’ll need

“In pantry” checks names, not available quantities. Edit your pantry.

quick-cooking polenta½ cup dry, with a 4:1 liquid-to-polenta ratio
vegetable broth1½ cups low-sodium
milk½ cup
cheddar½ cup grated, vegetarian rennet
butter1 tbsp

Water is not counted as a pantry ingredient. Dietary labels refer to the specified ingredients; check packaged products for allergens and suitability.

Let’s cook

Combine broth and milk in a saucepan and bring to a gentle simmer.
Gradually whisk in polenta. Reduce heat to low and cook for the time on the package, usually 3–5 minutes, stirring frequently.
Turn off the heat and stir in butter and cheddar until melted.
Serve immediately. If the polenta thickens while standing, stir in a little hot water to make it spoonable again.

An original recipe, kitchen-tested. Times are estimates and depend on your equipment and preparation pace.

FoodSafety.gov cooking temperature guide

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