Complexity: Medium


  • 2 ½ cups water
  • 2 ½ cups milk
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp cinnamon
  • 2 cups cornmeal
  • ½ cup grated Parmesan cheese
  • 1 cup grated Cheddar cheese
  • ¼ cup grated Gouda cheese
  • 4 tbsp butter
  • Fresh thyme leaves
  • Fresh spinach or greens for serving


  1. Mix water and milk in a large pot and bring to boil. Add salt, pepper and cinnamon, then pour in cornmeal and stir constantly. Reduce heat and continue to stir constantly for about 15 – 20 minutes until cornmeal mixture reaches desired consistency.
  2. Remove from heat; add Parmesan, Gouda and half of the Cheddar to the cornmeal mixture, stir in until cheese is melted.
  3. Pour the polenta into a flat baking dish and spread to desired thickness (between 1 to 2 inches). Allow to cool.
  4. Pre-heat oven to 350 degrees F.
  5. Grease or spray a baking dish. Using a cookie cutter of choice cut out circles and arrange in greased baking dish. Sprinkle remaining cheddar cheese and thyme leaves over polenta.
  6. Bake for 20 minutes or until they get golden and crisp. Serve on a bed of fresh greens.