Skip to content
Saffron Salt Is Back For February | Free Shipping Now At $49
Saffron Salt Is Back For February | Free Shipping Now At $49

Test Kitchen Approved

Buffalo Bleu Polenta Strata

Recipe By Matt Wallington

Yields

12 servings

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.

Ingredients

6 cups water


2 cups yellow corn meal


1/4 to 1/2 cup crumbled blue cheese



Sour cream and scallions, to garnish

Savory Spice ingredients in this recipe

  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

    View full details
  • Buffalo Bleu Dip & Dressing

    This blend perfectly balances sharp, sour, tangy blue cheese with the zing and spiciness of buffalo sauce. Pair the cool flavor of bleu cheese with...

    View full details
  • Red Rocks Hickory Smoke Seasoning

    Red Rocks Hickory Smoke Seasoning is a hickory smoked seasoning best used on your favorite cuts of red meat. Rub this hickory seasoning all over t...

    View full details
  • Smoked Jalapeño Hot Sauce

    Our Smoked Jalapeño Hot Sauce has medium heat and sweet and smoky flavor. With no added sugar and high quality ingredients, this is a great go-t...

    View full details

Directions

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.