Cheddar and Chive Polenta Steaks


1 stick unsalted butter
¼ c. olive oil
1 T. freshly chopped chives
1 clove garlic, minced
3 c. chicken stock
2 c. half-n-half
2 c. milk (2% preferred)
2 c. Polenta
½ c. freshly grated cheddar cheese


1. Place butter and olive oil in a saucepan over medium heat. Allow butter to melt fully and stir in the olive oil. Add the garlic and chives and stir for 2 minutes.
2. Add chicken stock, milk and half-n-half. Slowly bring to a boil over medium heat. Once mixture is boiling sprinkle in 2 c. of polenta, whisking constantly to make sure no clumps form. Then, switch to a wooden spoon and stir until mixture is thickened like the dense porridge. About 8-10 minutes.
3. Remove the mixture from the heat and stir in the cheese. Then, pour it into a 13x9x2 baking dish, spreading it smoothly with the back of a wooden spoon.
4. Cover with plastic wrap and place in the fridge for at least 2 hours to cool and harden. It can be stored this way for up to 48 hours.
5. To prepare for dinner, melt a dash of butter and olive oil in a skillet. Meanwhile, cut the polenta into squares and dust lightly with flour. Then, add it to the hot pan and cook for about 4 minutes per side, or until each side is light brown and crispy. Serve hot.

Naptime Notes

Naptime Recipe Serving ideas

If you want to add a different herb I recommend substituting rosemary or fresh basil for the chives. Don’t like cheddar? No problem, just leave it out and add Parmesan instead.

Naptime Stopwatch

Naptime Stopwatch: Stirring the polenta and pouring it into the pan takes about 35 minutes. Allow it to cool in the pan for at least 2 hours. Cooking them takes about 10 minutes and, voila, dinner is served!

Naptime Reviews

My daughter is slowly coming around to polenta, although she prefers the creamier version. These steaks are great when cut into shapes with cookie cutters, too.

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