This Pimento Cheese Polenta Style Chia recipe is creamy and cheesy with just a little bite. It makes a great side dish, breakfast dish, or composed dish component!
When I was a kid and asked my Italian Nannie what polenta was, her answer was “It’s mush.” While she wasn’t wrong, I can’t say that her description made me ever want to try it. So I didn’t for another 20-some years. *sigh* If only I could go back in time and correct my 5-year-old self’s perception of the dish.
Well, I’m no longer 5 and absolutely love polenta. While delicious on its own, I’m usually a fan of it as a base layer to some other entrée. The problem now: it’s most definitely not keto or low carb.
So . . . I wanted something that, although not a replacement, could stand in its place, particularly in a composed dish. Enter chia seeds. I know. What? Hang with me for a minute.
- They are great at absorbing liquid and flavor.
- They are relatively flavor-neutral on their own.
- They can be used in savory or sweet applications.
Thus, I started experimenting. I now have a couple of variations of “Chia Polenta” so that I can either use dairy or avoid it depending on my audience.
This particular recipe is definitely not dairy free. However, I do plan to try out the dairy free alternative in the near future and will update the post accordingly.
What You Need to Make Pimento Cheese Polenta Style Chia
Equipment
- Measuring Cups
- Measuring Spoons
- Small Saucepan
- Rubber Scraper – Or other stirring utensil
- Kitchen Scale
- Induction Burner – Completely optional, but if you have one, this is a good time to use it.
Ingredients
- Chicken Stock or Broth – I recommend my Homemade Chicken+ Broth if you have the time and inclination.
- Heavy Cream
- Chia Seeds – You can use either white or black chia seeds. However, if you want this dish to have a more traditional polenta color, you should use white chia seeds. Flavor-wise, there is no difference between the two. It’s purely asthetics.
- Cayenne Pepper
- Kosher Salt
- Ground Black Pepper
- Cheddar Cheese – You can either buy it pre-shredded or shred your own. If you buy pre-shredded just be aware that the anti-caking agents often used add about 1 gram of carbs per ¼ cup of cheese.
- Pimentos – I get the little 4 ounce jars at the grocery store.
Getting Started with Making Pimento Cheese Polenta Style Chia
Although this is a pretty simple recipe, it will take some time to cook with continuous stirring. Given that info, I suggest getting all of the ingredients together and then setting up your phone with something to read, watch, or listen to. (Can you tell I get really bored while stirring?)
Preparing the Chia Seeds
You’ll start by combining 1.25 cups of Chicken Broth or Stock, ¾ cup of Heavy Cream, and ¼ cup of Chia Seeds in a small mixing bowl or large measuring cup. To make sure the chia seeds get as much contact with the liquid as possible, I like to start them off with a thorough stir and then stir again every 5 minutes for 15 to 20 minutes.
In between stir sessions, you’ll add ⅛ teaspoon of Cayenne Pepper, ⅛ teaspoon of Kosher Salt, and ⅛ teaspoon of Ground Black Pepper to the mixture and stir again
Cooking the Polenta Style Chia
Once the chia seeds have had a chance to absorb the liquid and the mixture has taken on a slightly gelled consistency, you can pour it into a small saucepan over medium high heat. Then you’ll bring the mixture to a boil, stirring constantly. After that, you can reduce the heat to a simmer and continue cooking and stirring until it has thickened to a loose pudding consistency.
Next you can add in the Pimentos and Cheddar Cheese. You want to stir and cook until everything is fully incorporated, the cheese is melted, and the mixture has thickened further.
You’ll want to keep it covered on warm until you’re ready to serve, giving it a periodic stir. Serve warm.
While this Pimento Cheese Polenta Style Chia is delicious on its own, I also like to use it as a base for a meat entrée. You can find an example of this in my Deconstructed Kentucky Hot Brown recipe.
Related Recipes
Wondering how to serve this Pimento Cheese Polenta Style Chia? You could, of course, serve it on its own for breakfast similar to a serving of grits.
Or it could accompany one of these savory entrées:
For a decadently delicious composed dish, plate it up with a square of Keto Gruyère Bread Pudding, some Savory Seasoned Turkey with Bacon, and a dab of Sweet and Sour Tomato Jam (see my Deconstructed Kentucky Hot Brown for the details).
If you like this recipe, but need something that’s dairy free, you might want to check out my Dairy Free Polenta Style Chia.
Or . . . see it as a side dish in my Kentucky Derby Dinner Party menu ideas post.
Pimento Cheese Polenta Style Chia
Ingredients
- 1.25 cups Chicken Broth or Stock I recommend my Homemade Chicken+ Broth.
- ¾ cup Heavy Cream
- ¼ cup Chia Seeds White chia seeds if you want a more traditional color.
- ⅛ teaspoon Cayenne Pepper
- ⅛ teaspoon Kosher Salt
- ⅛ teaspoon Ground Black Pepper
- 1 ounce Pimentos
- 4 ounces Cheddar Cheese Shredded
Instructions
- In a small bowl or large measuring cup, combine 1.25 cups Chicken Broth or Stock, ¾ cup Heavy Cream, and ¼ cup Chia Seeds and stir thoroughly. Allow this mixture to set for 15 to 20 minutes, stirring every 5 minutes. It will have begun to thicken and gel.1.25 cups Chicken Broth or Stock, ¾ cup Heavy Cream, ¼ cup Chia Seeds
- In between stir sessions, add ⅛ teaspoon Cayenne Pepper, ⅛ teaspoon Kosher Salt, and ⅛ teaspoon Ground Black Pepper to the mixture and stir again.⅛ teaspoon Cayenne Pepper, ⅛ teaspoon Kosher Salt, ⅛ teaspoon Ground Black Pepper
- Pour the thickened mixture into a small saucepan over medium high heat. Bring the mixture to a boil, stirring constantly. Then reduce the heat to a simmer and continue cooking and stirring until it has thickened to a loose pudding consistency.
- Add in 1 ounce Pimentos and 4 ounces Cheddar Cheese. Stir and cook until everything is fully incorporated, the cheese is melted, and the mixture has thickened further.4 ounces Cheddar Cheese, 1 ounce Pimentos
- Keep it covered on warm until you’re ready to serve, giving it a periodic stir. Serve warm.
Equipment
- Measuring Cups
- Measuring Spoons
- Small Saucepan
- Rubber Scraper Or other stirring utensil
- Induction Burner Completely optional, but if you have one, this is a good time to use it.
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