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.
Ingredient Spotlight
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IN THIS RECIPEWhole Milk
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FEATUREDChinese Black Rice
Reviews
Rate or Review
Reviews (1 review)
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Krispie | 10/30/2019These 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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