Wisconsin Buttermilk Blue Polenta

  • Yield 6 servings

Creamy and tangy polenta is served on a warm plate and sprinkled with nuts and a balsamic glaze.


3 cups chicken broth
1 cup milk
1 cup instant polenta
1 1/3 cups (8 ounces) Wisconsin Emmi-Roth Käse Buttermilk Blue Cheese, crumbled
1 cup (8-ounces) heavy cream
2 tablespoons walnuts, chopped and toasted
3 tablespoons balsamic glaze


  1. Bring broth and milk to a boil in heavy saucepan; whisk in polenta. Reduce heat to low and simmer, whisking frequently, about 5 minutes. Remove from heat; stir in cheese and cream. Serve immediately on warm plates; sprinkle with nuts and drizzle with balsamic glaze.
Recipe by Chef Jasper Mirabile, Jr., courtesy of the Wisconsin Milk Marketing Board



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