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Sharon Avidor

2.5 cups water

1 cup milk

1/2 cup sour cream

250 gram corn meal

100 gram butter, melted

50 gram goat cheese

250 gram farmer cheese

100 kashkaval (yellow, hard, Bulgarian cheese), grated

50 gram parmesan, grated

2 green onion, the green part




polenta 1.jpg

Place water and milk in a pot and bring to slow simmer.

slowly and mixing continuously, add corn meal till at boils.


continue to simmer for about 20 minutes mixing continuously or often till it thicken and if you put a knife through it will show a cut.

Add half of the butter, the cheeses except the parmesan, salt and pepper, combine well and pour into a well greased baking pan.

sprinkle the rest of the butter on top.

Bake in a pre heated oven of 350F for about 25-30 minutes, till all cheeses melted and the top is golden.

remove from oven, sprinkle sliced green onions,

serve immediately.

Another Version:

4 cups water

1 teaspoon fine salt

1 cup polenta

3 tablespoons butter, divided

½ cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish

Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.

Reduce heat to low and simmer, whisking often until polenta starts to thicken, about 5 minutes. The polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When the polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when the texture is creamy and the individual grains are tender.

Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with the remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.

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