Thursday, April 12, 2012

Creamy Goat Cheese Polenta

Creamy Polenta with Goat Cheese

Have you ever made polenta?  It sounds so fancy and looks so impressive but honestly it's one of the easiest things to make!  And, you probably have everything you need on hand - cornmeal, water, butter, and maybe some goat cheese?  You've got it?  Alright, then you have to make this!


I first made polenta under red meats.  It's wonderful to catch the juices from slow cooked pot roast or short ribs. But this week, I actually ate the polenta under healthy salmon!  When you're tired of mashed potatoes, rice, and pasta, polenta is a great and versatile alternative.  It's so easy, the Monkey Scientist made it this time while I was cooking the fish.

Creamy Polenta with Goat Cheese

This tastes so wonderful.  Polenta is creamy but with much more flavor than pasta or rice.  It's a little bit sweet, and tangy from the goat cheese.  The butter adds the perfect amount of richness.  If it's just the 2 of us, I'll halve this recipe.  I'd say it should serve about 4, which works perfectly with my cherry salmon recipe!  There are so many ways to enjoy this polenta - what would you serve it with?

Cherry Salmon over Polenta

Creamy Goat Cheese Polenta
from the Pioneer Woman

1 c yellow cornmeal
1 tsp salt
2 tbsp butter
4 oz (by weight) goat cheese

1. Bring 4 1/2 cups water to a boil.
2. Add cornmeal to the water in a thin stream, whisking constantly to avoid lumps.
3. Reduce heat to a simmer, and cook for 15 minutes, adding salt and extra tablespoons of water as needed.
4. When polenta is done, stir in butter and goat cheese. Check seasonings, and add salt to taste.
5. Serve under your meat or fish main course and allow to soak up any juices.

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