Wisconsin Buttermilk Blue Polenta

  • Yield: 6 servings


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