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Test Kitchen Approved

Buffalo Bleu Polenta Strata

Recipe By Matt Wallington

Prep Time

15 Minutes

Cooking Time

5 Minutes

Recipe By Matt Wallington

These pretty layered polenta bites make a classy, vegetarian alternative to buffalo wings for a party.

Recipe Notes

This layered polenta dish can be flavored with different spice combinations. Southwestern: Use Smoky Hills Cheese Powder and La Plata Peak Adobo Spice with crumbled queso fresco instead of blue cheese. Italian: Use Parmesan Pesto Sprinkle and Tomato Powder, omit the hot sauce and use crumbled feta instead of blue cheese.


6 cups water

2 pinches salt

2 cups yellow corn meal

¼ cups to ½ cup crumbled blue cheese

sour cream and scallions for garnish

Savory Spice ingredients in this recipe


Bring water to a boil, add salt and stir in corn meal, then reduce heat and simmer until thickened, stirring occasionally, 3 to 5 min. Remove from heat and divide polenta into two batches in separate bowls. Stir Buffalo Bleu Dip & Dressing and 1/4 cup of the crumbled blue cheese into one bowl of polenta and Red Rocks Hickory Smoke Seasoning and hot sauce into the other until well combined. Using wet hands, press the Red Rocks polenta mixture evenly into a 9x9 baking dish to make the bottom layer, then press the Buffalo Bleu polenta on top of it to make the top layer. Cover with a damp towel and chill until set, about 1 hour. Cut into small square bites or into rounds using a small cookie cutter. Cover with a damp towel again until ready to garnish and serve.