Cheese Polenta

Cheese Polenta

Get ready to savor every spoonful of this delicious Cheese Polenta. Your taste buds will thank you! 


Serves 4



4 cups water 

1 cup cornmeal 

1 cup shredded cheddar cheese 

salt and pepper, to taste 

2 tablespoon unsalted butter, optional 


1 tablespoon olive oil 

1 tsp Roasted Garlic Achaar 

1/2 bunch kale, stems removed 

salt and pepper, to taste 

For serving: 

Brooklyn Delhi Roasted Garlic Achaar 

soft-boiled egg, optional 


Prepare the Polenta: 

In a large saucepan, bring 4 cups of water to a boil. Gradually whisk in the cornmeal, stirring constantly to prevent lumps from forming.

Reduce the heat to low and simmer, stirring occasionally, for about 15-20 minutes, or until the polenta thickens and becomes creamy. Stir in the shredded cheddar cheese until it melts and combines with the polenta. 

Season with salt and pepper to taste. If desired, add butter for extra richness and stir until melted. Remove from heat and keep warm. 

Prepare the Kale: 

In a large skillet, heat olive oil over medium-high heat. Add Roasted Garlic Achaar and sauté for about 1 minute until fragrant. Add the chopped kale and sauté for 3-5 minutes, or until they wilt and become tender. Season with salt and pepper to taste.


Serve polenta in bowls, topped with your sautéed kale, Roasted Garlic Achaar, and a soft-boiled egg.