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Creamy Goat Cheese Polenta

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Serves six.

  • by Arlene Jacobs from Fine Cooking
    Issue 57

  • 1 quart whole milk
  • Kosher salt
  • 1 cup instant polenta (I use Colavita brand)
  • 1/2 lb. fresh goat cheese, crumbled
  • Pinch cayenne
  • 1/2 cup heavy cream
  • Freshly ground black pepper

Bring the milk to a boil in a 4-quart saucepan over medium-high heat. Season with 2 tsp. salt. Slowly whisk in the polenta and cook, stirring constantly, for 5 minutes until the polenta thickens and begins to pull away from the sides of the pan.

Add the goat cheese and cayenne. Whisk until well combined. Whisk in the cream and 1/2 to 1 cup water to thin the polenta to a porridge-like consistency. Season with salt and pepper to taste.

Serving Suggestions

Pair with spiced, seared rib-eye steak. Or for a vegetarian meal, top with sautéed wild mushrooms or a quick tomato sauce.

nutrition information (per serving):
Calories (kcal): 400; Fat (g): 25; Fat Calories (kcal): 220; Saturated Fat (g): 16; Protein (g): 16; Monounsaturated Fat (g): 7; Carbohydrates (g): 32; Polyunsaturated Fat (g): 1; Sodium (mg): 520; Cholesterol (mg): 80; Fiber (g): 0;

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