Smooth Polenta with Melted Fontina
Coarsely ground cornmeal cooked with plenty of liquid turns into a smooth, comforting porridge. Stirring in a mild, soft cheese like Fontina adds calories and protein while keeping the texture yielding.
Gentle for a sore mouth.
Ingredients
- 1/4 cup dry yellow polenta (fine ground)
- 1 cup water or mild vegetable broth
- 1 tbsp Fontina or Mozzarella cheese, finely shredded
How to make it
- Bring water or broth to a boil, then slowly whisk in the polenta.
- Reduce heat to low, cover, and cook for 15 minutes, stirring frequently until smooth.
- Stir in the finely shredded cheese until completely melted. Let cool before eating.
A whole-food, plant-based recipe from The Simple Healing Kitchen, created by Karen Khan, RN, RD as a companion to the cookbook for people in cancer care. This is educational nutrition information only — not medical advice. Always consult your care team.