Creamy Goat Cheese Polenta Recipes

CREAMY GOAT CHEESE POLENTA

Steps:

• In medium pot with high sides combine the water, milk and bring to a boil over high heat.
• Reduce the heat to low and slowly pour in the polenta while whisking constantly.
• Cook the mixture for at least 5 minutes, stirring with a wooden spoon until thickened and cooked.
• Stir in the Chavrie®, lemon zest and kosher salt.

POLENTA WITH GOAT CHEESE AND ROSEMARY

Steps:

• Bring the stock to a boil in a large, heavy saucepan over high heat. Whisk in the polenta in a steady stream, then decrease the heat to medium. Cook, stirring with a wooden spoon, more constantly than you would think possible, until the polenta begins to thicken, approximately 10 minutes. (Keep stirring; otherwise the polenta will boil up and may splatter on your hand.)
• Add the cheese and rosemary and stir for approximately 2 minutes. Stir in the butter, season with salt and pepper to taste and serve. It keeps well on the stove, though it thickens as it rests. If cooking before the chops are done, which is a smart idea, either remove from the heat at a thinner consistency or add a little more stock later.

CREAMY POLENTA WITH GOAT CHEESE

Steps:

• Bring 1 quart of water to a boil in a medium-size saucepan. Add salt and slowly add polenta, in a thin stream, whisking constantly to avoid lumps. Continue whisking until thick and creamy, about 5 minutes. Stir in the cheeses and butter. Serve immediately.