Whole Grains for Every Meal Part 13
Whole Grains for Every Meal Part 13 is a easy Italian recipe that serves 4. 285 calories per serving. Recipe by Bob's Red Mill on YouTube.
Prep: 40 min | Cook: 55 min | Total: 1 hr 50 min
Cost: $13.46 total, $3.37 per serving
Ingredients
- 1 cup Bob's Red Mill Corn Grits (whole grain, non‑degerminated)
- 4 cups Water (filtered)
- 1 teaspoon Salt (kosher or sea salt)
- 1 cup Sharp Cheddar Cheese, shredded (adds richness and flavor, optional for dairy‑free version)
- 2 tablespoons Unsalted Butter (cut into small pieces, optional for extra creaminess)
- 2 tablespoons Pure Maple Syrup (for drizzling on baked sticks, optional)
- 1 cup Marinara Sauce (store‑bought or homemade, for serving baked sticks)
Instructions
Boil Water
Fill a saucepan with 4 cups of water, add the salt, and bring to a rolling boil over high heat.
Time: PT5M
Temperature: 100°C
Add Grits
Reduce heat to medium, sprinkle the corn grits slowly into the boiling water while whisking to prevent lumps.
Time: PT1M
Simmer Polenta
Turn the heat down to low (a gentle simmer) and cook, stirring frequently, until the mixture thickens and the grits are tender.
Time: PT30M
Temperature: 90°C
Add Butter and Cheese
Stir in the butter pieces until melted, then fold in the shredded cheddar until fully incorporated and the polenta is creamy.
Time: PT5M
Set Polenta (Optional)
If you want firm sticks, pour the hot polenta into an 8×8‑inch baking pan, smoothing the top with the spatula.
Time: PT5M
Chill
Cover the pan with plastic wrap and refrigerate until the polenta is firm, about 30 minutes.
Time: PT30M
Temperature: 4°C
Slice
Remove the chilled polenta from the pan, cut into sticks or wedges of desired size using a sharp knife on a cutting board.
Time: PT5M
Bake Polenta Sticks
Preheat the oven to 200°C. Arrange the sticks on a baking sheet, brush lightly with melted butter, and bake until golden brown, flipping halfway through.
Time: PT15M
Temperature: 200°C
Serve
Serve the creamy polenta immediately, or plate the baked sticks with warm marinara sauce or a drizzle of maple syrup.
Time: PT2M
Nutrition Facts
- Calories
- 285
- Protein
- 7.5 g
- Carbohydrates
- 29 g
- Fat
- 13.8 g
- Fiber
- 3 g
Dietary info: Vegetarian, Gluten‑Free, Whole Grain
Allergens: Milk, Butter
Ingredient Substitutions
- Instead of Bob's Red Mill Corn Grits: coarse cornmeal, instant polenta
- Instead of Water: low‑sodium chicken stock, vegetable broth
- Instead of Salt: table salt
- Instead of Sharp Cheddar Cheese, shredded: Gruyère, vegan cheddar shreds
- Instead of Unsalted Butter: olive oil, vegan butter
- Instead of Pure Maple Syrup: honey, agave nectar
- Instead of Marinara Sauce: tomato basil sauce, arrabbiata
Equipment Needed
- Saucepan
- Silicone Spatula
- Measuring Cups
- 8×8‑inch Baking Pan
- Refrigerator
- Oven
- Skillet (optional)
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Adding the corn grits to boiling water while whisking to avoid lumps
- Stirring constantly during the 30‑minute simmer to prevent scorching
- Chilling the polenta until firm before slicing and baking
Chef Tips from the Video
- For extra flavor, substitute part of the water with low‑sodium chicken broth
- Add a pinch of smoked paprika to the cheese mixture for a subtle smoky note
- Toast the corn grits lightly in the dry saucepan before adding water for a nuttier taste
Troubleshooting
Polenta is lumpy or grainy
Make sure to whisk the grits into the boiling water gradually and keep stirring throughout the simmer.
Polenta sticks fall apart when baking
Ensure the polenta is fully chilled and firm before slicing; brush with a thin layer of butter to help bind.
Polenta is too thick or dry
Add a splash of hot water or milk and stir until the desired creamy consistency is reached.
Storage
Refrigerator: Store leftover creamy polenta in an airtight container for up to 4 days.
Freezer: Freeze firm polenta sticks in a zip‑top bag for up to 2 months; reheat in oven.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the creamy polenta a day ahead and refrigerate; it will firm up and can be sliced for sticks later
- Baked sticks can be frozen after cooling and reheated directly in the oven
- Marinara sauce can be made in advance and stored in the fridge
Frequently Asked Questions
What is the cultural significance and history of polenta (corn grits) in Italian cuisine?
Polenta has been a staple in Northern Italy for centuries, originally made from coarse cornmeal introduced after the Columbian exchange. It served as a humble, filling food for peasants and later evolved into a versatile dish served in restaurants, ranging from creamy porridge to grilled or baked forms.
What are the traditional regional variations of polenta in Italy?
In the Alpine valleys of Lombardy and Veneto, polenta is often cooked slowly with butter and served soft. In the Veneto plain, it may be allowed to set, sliced, and then grilled or fried. In the south, corn polenta is sometimes mixed with cheese or herbs for richer flavors.
How is creamy polenta traditionally served in Italian households?
Traditionally, creamy polenta is ladled onto plates and topped with butter, cheese, or a rich ragù. It can also accompany braised meats, sausage, or mushroom sauces, acting as a comforting base for hearty meals.
During which Italian celebrations or occasions is polenta commonly featured?
Polenta appears at rustic family gatherings, harvest festivals, and winter comfort meals. In some mountain villages, it is served during the Festa della Polenta, a celebration of the harvest and communal cooking.
What makes Bob's Red Mill non‑degerminated corn grits special compared to regular cornmeal?
Bob's Red Mill retains the bran and germ, preserving the corn's natural oils, fiber, and nutrients. This results in a richer flavor, a slightly nuttier texture, and higher nutritional value than degerminated cornmeal.
What other Italian dishes pair well with this creamy polenta and baked sticks?
Serve the creamy polenta alongside braised short ribs, mushroom ragù, or sausage and peppers. The baked sticks pair nicely with marinara sauce, pesto, or a simple garlic‑olive oil drizzle.
What are the most common mistakes to avoid when making Creamy Polenta (Corn Grits) with Cheddar?
Common errors include adding the grits to cold water (causing clumps), not stirring enough during the simmer (leading to scorching), and over‑cooking which makes the texture gluey. Adding cheese too early can also cause a grainy finish.
Why does this recipe use a low simmer instead of a rapid boil after adding the grits?
A low simmer allows the corn grits to absorb water evenly without the outer layer cooking too fast, which prevents a gritty texture and ensures a smooth, creamy final product.
Can I make the baked polenta sticks ahead of time and how should I store them?
Yes, bake the sticks, let them cool completely, then store in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat in a 180°C oven until warmed through and crisp.
What does the YouTube channel Bob's Red Mill specialize in?
The YouTube channel Bob's Red Mill focuses on whole‑grain cooking, showcasing how to use their range of stone‑ground flours, grains, and cereals in nutritious, easy‑to‑follow recipes for home cooks.
How does the YouTube channel Bob's Red Mill's approach to whole‑grain cooking differ from other cooking channels?
Bob's Red Mill emphasizes the nutritional benefits of retaining bran and germ, demonstrates simple techniques that preserve grain integrity, and often features product-specific tips, whereas many other channels prioritize speed or trendy recipes over grain nutrition.
Last updated: September 1, 2026
