Polenta with Goat Cheese Recipe
Polenta - Served with Creamy Goat Cheese.
This polenta recipe is adapted from a class which Andrea Robinson, Master Sommelier and food network star, taught with me at Macy’s. She was the most fun to work with, and I loved her recipes. You will, too.
Wonderful with this pork tenderloin recipe.
You can double this recipe. Serves 4.
3 cups water
1 cup instant polenta
Up to 8 oz goat cheese or your favorite cheese, room temperature (start with 4 oz and go from there)
4 tablespoons butter
1/2 to 1 teaspoon dried thyme or 1 tablespoon fresh
Salt and pepper to taste
Bring the water and 1 teaspoon salt to a boil in a medium pan. Slowly whisk the cornmeal into the boiling water. The mixture should be thick but easy to whisk. If it is too thick, add a little more water. Turn the heat to low and continue to cook, whisking frequently, until polenta is thick and creamy. This will take a few minutes only.
Remove from the heat, stir in cheese, butter, and thyme. Adjust seasonings. Serve right away.
Tips from Rita’s kitchen:
Leftover polenta can be poured into a pan, chilled, then cut into squares and grilled or pan fried.
This polenta is a great recipe with my pork tenderloin recipe.
©2006-2010 Rita Heikenfeld and AboutEating.com
