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Grilled Polenta Triangles with Cotija



– 1 pound 5 Ounces Real California cotija cheese – 2 quarts water – 9 ounces (1-1/2 cups) polenta – 2 teaspoons (or to taste) chile powder – Tomato wedges as needed for garnish snack
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1. Grate cheese (about 5-1/4 cups); reserve.

2. Bring water to a boil.

3. Slowly drizzle polenta into water, stirring constantly. Cook, over high heat, stirring constantly until polenta thickens; stir in chile powder. Reduce heat to low; continue to cook, stirring occasionally, until polenta is very thick and pulls away from the side of the pan, about 30 minutes.

4. Stir in 4-1/2 cups reserved cheese until well incorporated. Pour polenta onto a buttered sheet pan. Spread with a wet spatula about 1/2-inch thick. Cool thoroughly. Trim; cut into 36 triangles.

Per Order: Grill or pan grill 3 polenta triangles until lightly browned, about 1 minute per side. Sprinkle with 1 tablespoon cheese; garnish with tomato wedges.