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Polenta with Goat Cheese & Fresh Sage

Scott Phillips

Servings: six as a side dish.

This makes a great side dish for roast lamb, chicken, or pork. Or serve it as a main course topped with some tomato sauce or roasted vegetables.


  • 4-1/2 cups water  
  • 1 tsp. salt; more to taste
  • 1 tsp. unsalted butter
  • 1 cup polenta
  • 1/4 lb. soft fresh goat cheese
  • 1 Tbs. finely chopped fresh sage

Nutritional Information

  • Calories (kcal) : 130
  • Fat Calories (kcal): 45
  • Fat (g): 5
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 10
  • Sodium (mg): 460
  • Carbohydrates (g): 16
  • Fiber (g): 1
  • Protein (g): 5


  • In a medium heavy-based pot, bring the water to a rolling boil. Add the salt and butter. Slowly whisk in the polenta. Continue to cook over high heat, whisking constantly, about 5 minutes. Reduce the heat to medium-low and cook for another 15 minutes, whisking frequently. The polenta should be thick and creamy. Remove from the heat and stir in the goat cheese and sage. Taste and add more salt, if needed. Pour the polenta into a warm serving bowl and let stand for a few minutes, allowing it to firm up slightly before serving.


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Reviews (1 review)

  • User avater
    MsJenniferK | 10/03/2019

    The Goat Cheese gives it a delicious creamy tang! The Sage is subtle but adds a nice depth.

    Instead of all Water, we did 3 3/8 cups Buttermilk + 1 1/8 cup Water.

    Served with Melissa Clarks' Marmalade Meatballs!

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