Serves: 6

Prep Time: 15 min

Cook Time: 10 min


  • 3 c. whole milk
  • 3 T. butter
  • 1 T. salt
  • 9 T. quick cooking polenta
  • 6 oz. blue cheese (Point Reyes or Shadows of Blue recommended)
  • Additional salt and pepper to taste



In a large sauce pan bring the milk and butter just to a boil. Whisk in the salt.

Reduce the milk mixture to a simmer and gently pour the polenta into the pan, whisking constantly to avoid forming lumps.

Cook the polenta for 5 minutes or until it reaches your desired consistency.

Stir in the cheese.

Taste for seasoning and add salt and pepper as desired.

TIPS – We like Colavita polenta, but read the instructions on your brand of polenta and adjust the recipe as needed. If your polenta is too thick after cooking, add a few splashes of milk. If it’s too thin, stir in a tablespoon or two more polenta.

Choose a good quality blue cheese because it is the star of the show. Point Reyes and Shadows of Blue are both creamy blue cheese which helps them melt more smoothly into the polenta.  You can also substitute goat cheese or experiment with other cheeses.