Creamy, cheesy Cheddar polenta with charred ramps (wild garlic) and grilled sausages: a dish made for Spring. The sweetness in the corn pairs beautifully with extra-sharp cheddar cheese, and a topping of garlicky grilled ramps is as delicious as it is simple. If ramps are not available, scallions make a great substitute. The addition of good quality sausages turns it into a meal.
There comes a time for most people when they experience a food in a totally different way from how they’ve been used to. For us, that revelation was stone-ground polenta. For the longest time, we’d stuck to the packaged tubes of pre-cooked polenta that you slice up and grill. Now, there’s nothing wrong with them, and we still cook with that variety from time to time, but can we tell you, the first time we had really good, slow-cooked traditional polenta, it was like night and day.
Of course we, along with the rest of the world, have been stuck inside our home so we’ve been craving something warm and comforting even more than usual. When we found a bag of really good polenta, we knew exactly what we wanted to do with it — combine it with our favorite extra-sharp cheddar cheese from our friends at Cabot Creamery.
This cheddar polenta is a sponsored recipe in partnership with Cabot Cheese.
Crispy on the outside, pillowy and creamy in the middle, Arepas make the best sandwich ever, with easy BBQ Chicken, shredded Cheddar cheese, pickled Red Onions and Avocado. 
Go ahead, call me a curmudgeon, a cynic, an eye-roller. A grump, a sourpuss, a grumbler. A killjoy, a grouser, a mutterer. A crab, a sorehead, a miserablist. A gloomy Gus, a doubting Thomas. Go on, I can take it. 
