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Polenta Romano

Polenta Romano

Polenta (also known as grits) is an oh-so-simple side dish that can replace potatoes or rice. I usually serve this with pot roast , but it is also very good with a little spaghetti sauce poured over it. Although Romano cheese tents to have a very strong flavor, it is complemented by the mildness of the milk and corn. This is a recipe where the salt is essential to the flavor. I use sea salt because it has some necessary trace minerals. Enjoy!


  • 2 cups water
  • 2 cups 1% milk
  • 1 cup polenta
  • 2 Tbsp. butter
  • ½ cup shredded Romano cheese
  • 1 tsp. salt


  1. In a 3 quart sauce pan, bring water and milk to a boil, stirring so that the milk does not scald.
  2. Once boiling, gradually whisk in the polenta.
  3. Cover and reduce heat to medium-low; cook for 20-25 minutes, stirring every few minutes so that polenta does not burn.
  4. Remove from heat and add butter, cheese and salt.
  5. Stir until butter is melted and cheese is mixed completely through.
  6. Serve immediately.
  7. Leftovers can be refrigerated and reheated in the microwave.
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