The combination of mushrooms and Jimmy Dean fresh sausage inside of these quick-bite peppers, together with mozzarella cheese on top, makes it the perfect appetizer or filling meal on its own. These bites are easy to prepare and fast to consume because they are made with pre-cooked rice of your choosing.
| Prep Time: | 4 hrs |
| Cook Time: | 30 mins |
| Total Time: | 4 hrs 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup cornmeal
- 1 cup cold water
- 1 teaspoon salt
- 3 cups boiling water
- 1 cup grated Parmesan cheese
Instructions
- In a mixing bowl combine cornmeal, cold water and salt. Grease a loaf pan.
- Bring the remaining 3 cups of water to a rolling boil and stir in the cornmeal mixture. Bring the mixture back to a boil while stirring constantly. Reduce heat to a simmer and stir in the cheese.
- Let the mixture simmer for 20 to 30 minutes; stirring frequently. Allow the polenta to simmer until it becomes very thick. Spread the mixture into the loaf pan and refrigerate at least 4 hours before serving.
Nutrition Facts
| Calories | 214 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 1 g |
| Protein | 10 g |
| Saturated Fat | 4 g |
| Sodium | 897 mg |
| Sugars | 1 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I’d never eaten polenta, much less cooked it. My husband never even heard of it! But I had and really wanted to try it. This recipe looked easy enough to try.
Good basic recipe. I followed some of the other reviews and used 2 cup of milk instead of water along with butter, garlic powder and pepper. It also needed to sit in fridge longer than 4 hrs to get more solid. I definitely like the solid polenta better than the looser variety.
So good! I used 2 cups of vegetable broth and 1 cup water for cooking. Once cooled, I sliced and fried it, and layered with caramelized onions, sautéed mushrooms, and provalone cheese.
If you tend to have trouble with clumping when adding dry polenta to boiling water, this method is a good alternate method.
Delicious and easy!
I love this stuff. You can do it in the microwave, adding the cheese after it’s cooked on medium high for 6 minutes ( stir every 3 minutes). Then cook another 3 minutes on medium high. Stir again and then serve immediately, or cool in shallow pan.
Very, very easy. Very tasty!
We really enjoyed this recipe. I wanted it to set thick so I could salute in olive oil, so I decreased the hot water to 2 cups. Delicious sauteed until crisp on outside, and soft inside.
I did not like this. I mean, its basically cornmeal with water. I couldn’t really taste the cheese in this.
The pan fry did not work out for me, but it was very easy to make and tasted just fine to me.
Made this last night and it was a hit! After looking at the reviews, I stirred the corn meal in 1 c. of milk and 1/2 t. of garlic salt and 1/2 t. of table salt and the cheese and then boiled in 2 c. of water instead of 3 because we like it thick. I only chilled it for about an hour and maybe didn’t need to do it at all since it was firm. I just warmed it in the toaster oven to serve. My partner had three helpings, which he NEVER does. I will definitely make this versatile recipe again and again!
This is definitely the easiest polenta outside of slicing up a tube of store bought. I made this to use with my recipe for Polenta with Spicy Sausage-Veggie Sauce — also on allrecipes — and it was delish. Next time, I will leave out the salt.
This was so easy to make. I, too, used less parmesan, added some cream cheese, garlic powder, and some cheddar. Turned out great. This will be my go-to polenta recipe from now on.
I really liked this
I finished this off in the microwave, simmering at 20% for 10 minutes. I love polenta with all the extras, but this is a GREAT basic, low fat, recipe to start with. The only thing I added were a few chopped onions and a little chopped jalapeno.
This is divine comfort food. I chilled for 3 hours, used coffeed cup to cut out circles…like everyone else did, and fried up in olive oil as suggested. Oh so yum. Served with broiled parmesan-lemon tilapia from this site, and some sauteed spinach/mustard greens.
I must admit, polenta is not my favorite but my husband is Romanian (where polenta is a staple meal) and so I make it for him. I made this recipe exactly as stated and it was too salty. He likes his food pretty salty but even he stated that it is a lttle oversalted. He ate it and liked it none the less.
Very good result. I added some garlic and herbs.
Added basil & garlic powder otherwise made as written. We did also eat it right away. Thought I would save some for later to saute, but there isn’t much left. Surprisingly tasty recipe. Thanks!
This is a great starter. Makes a perfect polenta every time. I used less parm, but that is just my taste. Really need to stir the polenta, the more stirring, the creamier it will be.
Very good and easy. I added Classico Sun Dried Tomatoes & sauteed garlic to mine. I read reviews AFTER I made mine, but will next time cut back on the water to 2/3 cup because I also like mine more firm. It was delicious though! And the best part is: each serving has only 4 Weight Watchers points! I’ve been craving polenta, so I’m thankful it fits!