Creamy Goat Cheese Polenta
Serves 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.
Ingredients
- 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)
Directions
- 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.
- Remove from heat. Stir in goat cheese, parmesan, and butter. Add salt and pepper, to taste.
- Serve warm with more parmesan sprinkled on top.
Cook Tips
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.
Nutrition
Amount Per Serving (based on 6 servings)- Calories: 170
- Fat: 9.0 g
- Saturated Fat: 5.0 g
- Trans Fat: 0.0 g
- Cholesterol: 25.0 mg
- Sodium: 470.0 mg
- Carbohydrates: 17.0 g
- Fiber: 1.0 g
- Added Sugars: 0.0 g
- Sugar: 1.0 g
- Protein: 5.0 g