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Polenta and melted cheese bowl

Ciao, welcome back to my blog!

Today I am going to share with you one of my best recipes using a typical Italian ingredient: polenta.

Admittedly it is not going to be a low calorie dish, but it is winter and we have been living in sweats for months so...who cares!

It is a warm and super filling recipe perfect for the coldest days and it is suitable for vegetarians as it only requires dairy.

Honestly, if you like cheese, you can't skip this one!

The best part is that you can get creative and play with your favourite cheese as it will be delicious whatever kind you choose.

I used what I had left in the fridge but the possibilities are almost endless:

you could opt for Italian cheeses with a mix of pecorino and Gorgonzola for a strong kick, or decide for a more sophisticated French combo using Brie and Camembert or even a blend of different types of Cheddars.

Whatever floats you boat!

A great cheeses combo for those who are concerned about calories is mixing some greek yogurt with ricotta and half mozzarella.

Now, there are several kinds of polenta to choose from out there, but let me tell you, there are not all the same.

It is also easy to mistake it for cornmeal: it is not the same thing!

The finely ground polenta is usually easier to cook because is instant but it is not going to be as nice and tasteful as the coarse one which, on the other hand, takes a long time to cook (around 40 minutes).

I only could find the thin version in my local stores but I will order online the coarse one later on and try it as well.

In case you are wondering where you can find polenta in London: Turkish corner stores, in the Italian section at the super market or next to the flour shelves.

No worries if it looks like a scary thing to do, I promise it is super easy as well as being budget friendly and it only takes 10 minutes to make.


250g of polenta

1 mozzarella

150g feta

a generous spoon of Philadelphia

Grated mature Cheddar


Black pepper

Extra virgin olive oil (or butter)

Prepare the cheese: grate the Cheddar, cut the mozzarella in small cubes and crumbles the feta.

Bring to boil 1l of water in a capacious pot and then add a teaspoon of salt.

Add little by little the polenta to the boiling water: use a whisk to avoid lumps.

The consistency it is up to you really, some people prefer it quite loose (in that case add some more water or diminish the polenta quantity) while I like it rather thick.

Stir well for 2-3 minutes wooden spoon and add a bit of olive oil or butter.

Then the polenta is ready to be served!

Place a generous amount of hot polenta it in the bowl. Top it with the cheeses and then put another copious spoon of polenta on it.

If you like you can also drizzle some more olive oil on it and sprinkle with freshly ground pepper which will enhance the taste of the dish.

Let it rest for 10 minutes so that the cheese will melt lusciously inside the two layers of polenta.

Enjoy the stringy cheeses!

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Have a great weekend!