Roquefort Polenta | Midwest Living

Roquefort Polenta

Roquefort Polenta

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  • Makes: 4 servings
  • Prep 5 mins
  • Cook 15 mins

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  • 1 14 - ounce can chicken broth
  • 1/2 cup yellow cornmeal
  • 2 -4 tablespoons crumbled Roquefort or blue cheese
  • 1/4 cup butter, softened
  • 1/4 teaspoon ground white pepper


  1. In a medium saucepan, bring broth to boiling. In a very thin stream, slowly add cornmeal to the boiling water (keep the broth always at a boil), whisking constantly. Using a wooden spoon, cook and stir until mixture returns to boiling, scraping sides of saucepan. Reduce heat to low. Continue to cook and stir for 5 minutes or until mixture is soft, very thick and the mixture pulls cleanly away from the sides of the pan. Remove from the heat.
  2. To serve, stir in cheese, butter and white pepper. Serve immediately. Makes 4 servings.

Nutrition Facts

(Roquefort Polenta)

Servings Per Recipe 4, vit. A (IU) 437, iron (mg) 0, calcium (mg) 20, Thiamin (mg) 0, Riboflavin (mg) 0, Fat, total (g) 14, chol. (mg) 36, Monounsaturated fat (g) 5, Pyridoxine (Vit. B6) (mg) 0, sat. fat (g) 7, Niacin (mg) 1, Cobalamin (Vit. B12) (µg) 0, fiber (g) 1, Folate (µg) 12, Polyunsaturated fat (g) 1, Potassium (mg) 41, sugar (g) 1, sodium (mg) 542, cal. (kcal) 190, pro. (g) 3, carb. (g) 14

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