Pimento Cheese Polenta Recipe

Bring liquids to a simmer

In a medium saucepan, combine 4 cups water and 1 cup whole milk. Add 1 teaspoon salt and bring to a gentle simmer over medium heat.

Whisk in polenta

Gradually whisk in 1 cup coarse cornmeal (polenta) in a slow, steady stream to avoid lumps. Reduce heat to low so the mixture barely simmers.

Cook until thick

Cook, stirring frequently with a wooden spoon or heatproof spatula, for 20–25 minutes until the polenta is thick, pulls away from the sides of the pan, and has no gritty texture. If it becomes too thick, stir in up to 2–4 tablespoons warm water or milk to loosen.

Finish polenta

Remove from heat and stir in 2 tablespoons unsalted butter and 1/2 teaspoon freshly ground black pepper. Taste and adjust salt if needed. Keep covered to stay warm while preparing the pimento cheese.

Combine base ingredients

In a medium bowl, beat together 4 oz softened cream cheese and 1/4 cup mayonnaise until smooth and creamy using a spatula or small whisk.

Add cheeses and flavorings

Fold in 2 cups grated sharp cheddar, 1/4 cup chopped roasted red pimentos, 1 teaspoon Dijon mustard, 1/2 teaspoon hot sauce, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Stir until evenly combined — the mixture should be spreadable but still slightly chunky from the cheddar.

Adjust and rest

Taste and adjust seasoning (salt, hot sauce) as desired. If too thick for spreading, add 1–2 teaspoons of milk or mayonnaise to reach desired consistency. Set aside at room temperature; the pimento cheese can also be chilled for up to 24 hours and softened before serving.

Portion polenta into serving pieces: Spoon or pipe warm polenta onto a sheet pan lined with parchment to cool and firm slightly for bite-size pieces, or spoon warm polenta directly onto plates for a soft base. For firm squares, spread polenta about 1/2–3/4 inch thick, let cool 20–30 minutes, then cut into squares and lightly pan-fry.

Optional pan-fry for crisp edges

If using firmed polenta squares, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add polenta squares and cook 2–3 minutes per side until golden and crisp edges form. Transfer to a warm plate.

Top with pimento cheese

Spoon or pipe approximately 1 to 1 1/2 tablespoons of pimento cheese onto each warm polenta portion. If serving family-style, mound the cheese in the center of the polenta platter.

Garnish and serve

Sprinkle 2 tablespoons grated Parmesan (optional) and 2 tablespoons chopped chives or scallions over the topped polenta. Finish with a light pinch of crushed red pepper flakes if you like heat. Serve immediately while polenta is warm and cheese is spreadable.