• 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 1:30 Total Time


Add all
  • 1 cup
    (250 mL)


  • 1 cup
    (250 mL)


  • 1 pinch

    of salt

  • 1

    bay leaf

  • 1 Tbsp.
    (15 mL)

    olive oil

  • 2/3 cup
    (170 mL)


  • 1 cup
    (250 mL)

    grated gruyère cheese


In a thick-bottomed pot, bring water, milk, salt, bay leaf and oil to a boil. Remove bay leaf.

Add cornmeal in a fine stream, whisking constantly. Add cheese.

Cook over very low heat for 10 to 15 minutes, stirring constantly in a figure-8 pattern with a wooden spoon and scraping the bottom. Polenta is cooked when it draws away from the sides of the pot.

Spread polenta in a buttered dish. When polenta is no longer hot but just warm, cover with plastic wrap and refrigerate for at least one hour or until cold and firm.

Cut with a knife or pastry cutter.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

Discover your taste profile!

© Société des alcools du Québec, 2007