Tuesday, February 16

Creamy Goat Cheese Polenta

Perfect with the Red Snapper Puttanesca.  The biggest thing to remember for a nice creamy polenta is that it needs to be constantly stirred with a whisk.  The whisk will work through the lumps better than a spoon. 

Serves 6

1 quart whole milk
Kosher salt
1 cup instant polenta (I use Colavita brand)
1/2 lb. fresh goat cheese, crumbled
Pinch cayenne
1/2 cup heavy cream
Freshly ground black pepper

Bring the milk to a boil in a 4-quart saucepan over medium-high heat. Season with 2 tsp. salt. Slowly whisk in the polenta and cook, stirring constantly, for 5 minutes until the polenta thickens and begins to pull away from the sides of the pan.

Add the goat cheese and cayenne. Whisk until well combined. Whisk in the cream and 1/2 to 1 cup water to thin the polenta to a porridge-like consistency. Season with salt and pepper to taste.

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