Goat Cheese and Rosemary Polenta |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I have made some fun variations adding cayenne, using demiglace, etc. Ingredients:
6 cups chicken stock |
2 cups polenta (cornmeal) |
6 ounces goat cheese |
1 tablespoon chopped fresh rosemary |
2 tablespoons butter |
sea salt |
fresh ground pepper |
Directions:
1. Bring stock to boil in large pot over high heat.
2. Whisk in polenta in a steady stream and decrease heat to medium.
3. Cook, stirring with a wooden spoon, constantly until mixture begins to thicken, approximately 10 minutes or till thickened.
4. Add cheese and rosemary. Cook 2 minutes.
5. Stir in butter and salt and pepper to taste.
6. Remove from heat and adjust consistency by thinning with more stock if needed.
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