• 2 tbsp olive oil
  • ¼ c finely chopped onion
  • 2 ¼ c chicken stock
  • ¾ c polenta
  • ¼ c Loredana's Marinated Cheese Product (Recommended: Any Siena or Toscana) 
  • 1 tbsp minced fresh parsley
  • ½ tsp minced fresh thyme
  • Salt and freshly ground pepper


  1. Lightly oil an 8-inch square baking dish. Heat the 2 tablespoons oil in a large, heavy saucepan over medium heat.
  2. Add the onion, and sauté until golden, about 5 minutes. Stir in the chicken broth, bring to a boil. Whisking constantly, gradually add the polenta to the stock in a fine stream. 
  3. Lower the heat to medium and cook, stirring constantly, for 10-15 minutes, or until the polenta thickens and easily comes away from the sides of the pot.
  4. Stir in the parsley, thyme, Loredana's cheese product and season with salt and pepper to taste. Pour into the prepared dish, smoothing the top with a rubber spatula. Set aside to cool completely.
  5. To serve, cut the polenta into 1-inch squares and serve.

Recipe Credit: Loredana's.  For more information and ordering, visit http://www.loredanas.com/.

Recipe By: Colorado Proud