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Recipe

Creamy Goat Cheese Polenta

By Arlene Jacobs Fine Cooking Issue 57

Servings: six.

 

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

Nutritional Information

  • 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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