☰ menu   

Whey Polenta

Whey Polenta
  1. 5 cups whey
  2. Salt, to taste
  3. 1 cup coarsely ground polenta (not quick cooking)
  4. 1 tablespoon butter
  5. Freshly ground black pepper
  6. Pesto or toasted nuts to garnish
  1. Heat whey in a large pot over medium-high heat. Season with salt. When whey comes to a boil, drizzle in polenta and stir to prevent clumping until it starts to rehydrate, about 2 minutes. Turn heat to low and cover. Cook about 30 minutes, lifting lid every 5 minutes to stir, ensuring that polenta is not sticking to bottom of the pot. Remove from heat and add butter and a generous amount of black pepper, to taste. Serve as is, or top with a dollop of pesto and toasted nuts.
culture: the word on cheese https://culturecheesemag.com/

Adrian J. S. Hale

Adrian J. S. Hale is a Portland, Oregon-based cook and storyteller. You can usually find her in her kitchen trying out new recipes or ingredients.

Sign up for cheese

Receive updates on all things cheese when you sign up for our newsletter.