Creamy Goat Cheese Polenta Recipe

Creamy Goat Cheese Polenta

Serves 4 to 6

This tangy, creamy version of traditional polenta pairs great with Mediterranean casseroles and wine-infused stews. Try it with our Chicken Moruno Sheet Pan Dinner for a delicious meal. If you have a rice cooker, take a look at the Cook's Tip below for a hands-free method.


  • 4 cups vegetable or chicken stock
  • Pinch of baking soda
  • 1 cup yellow polenta
  • 4 ounces goat cheese, crumbled
  • 1/4 cup grated parmesan cheese, plus more for topping
  • 2 tablespoons unsalted butter
  • Kosher salt, to taste
  • Pepper, to taste


  1. Heat stock with a pinch of baking soda in a large saucepan over medium-high heat. When mixture comes to a boil, add polenta, stirring constantly. Adjust heat and simmer, stirring, 1 minute. Reduce heat to lowest setting, cover, and cook 5 minutes. Uncover and stir. Re-cover and continue to cook 20 minutes or until polenta is very soft.
  2. Remove from heat. Stir in goat cheese, parmesan, and butter. Add salt and pepper, to taste.
  3. Serve warm with more parmesan sprinkled on top.
  4. Cook's Tip:
  5. To cook polenta in a rice cooker, combine polenta, stock, baking soda, and salt in the cooker. Cook as for white rice. When done, stir in cheeses and butter.


Amount Per Serving (based on 6 servings)
Calories: 170
Fat: 9 g
Saturated Fat: 5 g
Cholesterol: 25 mg
Sodium: 470 mg
Carbohydrates: 17 g
Fiber: 1 g
Sugar: 1 g
Protein: 5 g
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