Pepper-Spiked Polenta

This polenta provides a terrific complement for a dish with a tomato-based sauce.  We vary the amount of red pepper to suit our sense of adventure on a given day.  Choosing cayenne pepper or crushed red pepper flakes also makes this dish interesting.


  • Cooking spray
  • 4 cups water
  • 1 cup yellow cornmeal
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup feshly grated Parmesan cheese


Coat a 2-quart casserole with cooking spray.  Combine water, cornmeal, salt and pepper.  Mix well.  Cover with casserole lid, microwave on HIGH for 6 minutes.  Stir well, then microwave for another 6 minutes.  Stir in cheese.  Serve immediately.

Yield:  4 servings (serving size: 1 cup)

This recipe came to us from the wonderful people of Cooking Light magazine.


2 Responses to Pepper-Spiked Polenta

  1. joejhorn says:

    Hello, Cool Idea. I just made polenta a few days ago with Gorgonzola cheese and heavy cream. It was pretty darn good so if you have time come check it out and let me know what you think.

  2. joejhorn says:

    Nate, thanks for coming by to check out my blog. Let me know how the recipe works out! Have a great weekend!

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