Creamy Goats Cheese Polenta

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As promised, here is the delicious polenta recipe from the short rib dinner the other night. James said to me before making this, “I don’t really like polenta.” Challenge accepted, and guess what, he liked this polenta A LOT!

I don’t have a ton of experience with making polenta, so this was a bit of an experiment, and I plan on doing a few more experiments with it in the near future, but it is essentially cornmeal. You cook it with water and then add in your seasoning or flavor towards the end of cooking.

It really is a blank canvas for flavor, and even though it is traditionally Italian, I think I am going to try it with with some Mexican flavors as corn is the base of so many Mexican dishes.

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What you need:

  • 4 1/2 cups of water
  • 1 cup polenta (slightly under 1 cup actually)
  • 1 tsp salt
  • 2 tbsp butter
  • 4 oz goats cheese
  • black pepper to taste

Pour your water into a pot, and whisk in the polenta in a steady stream.

Simmer the polenta for 15minutes whisking it frequently. If you notice it looking thick and not creamy, add in small amounts of water at a time to adjust.

After about 15 min, add in your salt, butter and goats cheese,  and black pepper making sure to whisk it the whole time to get a smooth mixture.

Serve it with your short ribs or anything else you might like it with and enjoy!

For those naysayers out there, polenta is somewhere between grits, rice, and mashed potatoes. It is hearty and can be full of flavor, but it requires a little something extra like cheese or jalapeño or seasoning to really elevate it to the next level.

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