Polenta with Cheese and Sour Cream

New Day Recipes


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Compliments of: Betty Catana, St. Mary Orthodox Cathedral




  • 1-1/2 cups cornmeal
  • 4 cups water
  • 1 tsp. salt

Mix cornmeal with one of the 4 cups of water. Let it stand for a few minutes.  Boil the remaining 3 cups of water and salt. Add the cornmeal mixture, stirring occasionally over LOW heat, for about 15 minutes.


To Assemble:

  • ½ cup sour cream
  • 8 oz brick or muenster cheese, grated

(You can also add some feta cheese for more salty flavor)

Layer ½ of the cooked polenta in a buttered or sprayed 7 x 10 pan or pie plate. Spread a thin layer of sour cream over that, then sprinkle with about 1 cup of grated cheese.

Spread over that the remaining ½ of polenta and cover with a thin layer of sour cream, topping it off with a  little grated cheese on top.

Bake 20 minutes at 350.

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