Thursday, January 28, 2010

Creamy Polenta with Goat Cheese

I finally found a great substitute to potatoes and pasta.  I don't know why I thought polenta would be difficult to make, but leave it to the Pioneer Woman to break it down into steps I understanz.

My awesome new Super Target let me down for the first time ever when I was shopping for this recipe.  There was no plain goat cheese to be had, only herbed goat cheese, hence the dark flecks of color in my polenta.  It tasted great, but wasn't as pretty as it could have been...  : P

Creamy Polenta with Goat Cheese
source: The Pioneer Woman Cooks!


1 cup yellow cornmeal
1 teaspoon salt
2 tablespoons butter
4 ounces goat cheese


Bring 4 1/2 cups water to a boil.  Pour the cornmeal into the water in a thin stream, whisking constsantly to avoid unsightly lumps.  Reduce heat to a simmer and cook for 15 minutes.  Add water by the tablespoon if needed.  Add salt.

When polenta is cooked, stir in the butter and goat cheese (interesting factoid, the goat cheese melted 3x faster than the butter).  Taste and season appropriately.  Serve with a meat course such as this, this or this.

1 comment:

  1. Oh man - goat cheese and polenta! Literally two of my most favorite things in the world. I will definitely be trying this soon.