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Polenta with a Confetti Polenta Variation

Course Side Dish
Cuisine Italian
Keyword corn meal, Parmesan cheese
Cook Time 15 minutes


  • large sauce pan
  • half size sheet pan


  • 3 cups water
  • 3 cups milk
  • 1 3/4 cup yellow cornmeal
  • 3 tablespoons unsalted butter
  • 4 ounces Parmesan cheese grated (optional)

Confetti Polenta

  • 1 green bell pepper
  • 1 red pepper
  • olive oil


  • Bring the water and milk to boil in a large saucepan. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens, about 15 minutes.Remove from heat and add the butter. Stir until melted.Stir in Parmesan cheese if desired and serve immediately.
  • Confetti Polenta: Before making polenta, chop peppers and place in half sheet pan. Make polenta according to above instructions. Pour finished polenta over the peppers. Allow to cool then cut into square servings. Heat saute' pan and add a couple tablespoons of olive oil. Use a spatula to lift up polenta and place in hot pan unside down. (The side with the peppers becomes the top.) Cook the polenta until the bottom is slightly brown and crunchy. Place on serving plate and enjoy.