Ingredients

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

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

Preparation

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.

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

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Reviews (1 review)

Krispie | 10/30/2019
These had a really great flavor. I served them with the Red Wine Braised Short Ribs - perfect. I did add a bit too much water at the end so they were thinner than I would have liked. I’ll be careful when adding water next time.

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What We're Cooking Now

Name: Creamy Goat Cheese Polenta
Yield: six. servings
Cuisine: Italian
Ingredients: 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