Grilled cheese is hard to do wrong, and this is another delicious way to do it right! The polenta makes a nice change from your usual grilled bread, matching well with the gooey melted cheese and providing it’s own flavor as well. This will never be the healthiest meal ever, but for an occasional treat I do recommend it!

Something green on the plate, maybe it actually is a healthy meal?? Ok still no.

Ingredients:

• 4 cups chicken broth
• 2 cups dry polenta/ground cornmeal
• 1/3 cup King Arthur Flour’s Vermont Cheese Powder (optional overkill but nice)
• cheese (we used slices of Hoffman’s Super Sharp Cheddar and Muenster)
• any other preferred grilled cheese add-ins, such as sliced tomato, roasted red peppers, or cooked bacon

Bring the chicken broth to a simmer, then add the polenta. Reduce the heat to low, and cook, stirring frequently, for 10 minute or until smooth and creamy. Stir in the cheese powder, if desired.

Line a 9X13″ pan with parchment paper and spread the polenta in it. Cover with another piece of parchment and press down to spread it evenly. Leave covered and refrigerate overnight.

The next day, remove the polenta to a cutting board and cut into 8  evenly sized pieces.

“even pieces” remains my weakness

Place cheese on 4 pieces.

Add any other desired toppings, and cover with the other 4 pieces. If the side of the polenta that was against the pan is smoother than the side you pressed flat, try to make that side the outside of the sandwich for more even grilling.

Heat a large pan over medium-high heat on the stove, and melt butter in the pan. Grill the sandwiches for approximately 5 minutes per side, adding more butter for the second sides.

When you flip them, be careful to try to scrape all the way down to the pan so that you don’t spatula-off the crispy brown bits from the outside of the polenta. Once the outsides are crisped and the inside is gooey, enjoy!

Polenta Grilled Cheese

Adapted from Tablespoon.

• 4 cups chicken broth
• 2 cups dry polenta/ground cornmeal
• 1/3 cup King Arthur Flour’s Vermont Cheese Powder (optional overkill but nice)
• cheese (we used slices of Hoffman’s Super Sharp Cheddar and Muenster)
• any other preferred grilled cheese add-ins, such as sliced tomato, roasted red peppers, or cooked bacon

Bring the chicken broth to a simmer, then add the polenta. Reduce the heat to low, and cook, stirring frequently, for 10 minute or until smooth and creamy. Stir in the cheese powder, if desired. Line a 9X13″ pan with parchment paper and spread the polenta in it. Cover with another piece of parchment and press down to spread it evenly. Leave covered and refrigerate overnight.

The next day, remove the polenta to a cutting board and cut into 8  evenly sized pieces. Place cheese on 4 pieces, add any desired toppings, and cover with the other 4 pieces. If the side of the polenta that was against the pan is smoother than the side you pressed flat, try to make that side the outside of the sandwich for more even grilling.

Heat a large pan over medium-high heat on the stove, and melt butter in the pan. Grill the sandwiches for approximately 5 minutes per side, adding more butter for the second sides. When you flip them, be careful to try to scrape all the way down to the pan so that you don’t spatula-off the crispy brown bits from the outside of the polenta. Once the outsides are crisped and the inside is gooey, enjoy!