Creamy Polenta


This is another variable dish, like Quiche or pasta. Goat cheese added during the cooking process adds a creamy, tangy flavor. Polenta can be eaten plain, or works well with strong flavors. Try:

Your favorite hearty meat sauce,

sautéed mushrooms and herbs,

roasted red peppers, broiled tomatoes and goat or blue cheese,

rosemary infused butter with sautéed onions and greens,

Browned sausage and beans,

or a mixture of artichoke hearts and pitted, chopped olives.

Basic Polenta: Bring 4 or 4 ½ cups salted water or broth to a boil, (depending on whether you want soft, spoon-able polenta or a stiffer, cut-able variety. )

add 1 Tablespoon butter, then gradually stir in with a whisk

1 cup polenta. Continue to stir on high heat for five minutes. Reduce heat and continue to whisk periodically for 15 minutes until polenta is creamy.

Whisk in ¼ lb soft goat cheese. Until blended and melted. You may also choose to add ground sage or rosemary.

Remove polenta from heat. For spoon-able polenta, spoon into bowls and add toppings if you wish. For cut-able polenta, spread polenta on a wet baking sheet and let stand. You can brush polenta with butter, add toppings if you wish and bake or broil it briefly before serving.

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