Recipe by: Gaylin Altfeld

Source: Family recipe

Serves: 3 – 4


  • 3 cups of water (or broth for extra flavor)
  • One cup of corn meal
  • salt and pepper for seasoning
  • Grated cheese for added flavor (Parmesan or Cheddar)


  • Bring the liquid to a boil
  • Add the corn meal and stir
  • Cook and stir for about 10-15 min depending on your desired thickness
  • It should be done when it pulls away from the spoon (wooden is best)
  • Add salt, pepper for seasoning
  • Add cheese and mix in
  • Transfer to a bowl and serve. You can spoon the reserved juice from the rosemary chicken over the polenta)

Download PDF version here: polenta-gaylin-altfeld