Creamy Polenta with Goat Cheese: Difference between revisions
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| Line 14: | Line 14: | ||
* 2 Tablespoons Butter | * 2 Tablespoons Butter | ||
* 4 ounces, weight Goat Cheese | * 4 ounces, weight Goat Cheese | ||
* 1/2 - 1 T fresh herbs (optional) | |||
=== Preparation === | === Preparation === | ||
Revision as of 23:52, 26 November 2016
| Summary | |
|---|---|
| Prep time | 5 min |
| Cook time | 20 min |
| Source | The Pioneer Woman |
| Yield / serves | 4-6 servings |
| Rating | Very Good |
Very good side dish with Braised Short Ribs.
Ingredients
- 4 1/2 c water
- 1 cup Yellow Cornmeal
- 1 teaspoon Salt
- 2 Tablespoons Butter
- 4 ounces, weight Goat Cheese
- 1/2 - 1 T fresh herbs (optional)
Preparation
Bring 4 1/2 cups water to a boil.
Add cornmeal to the water in a thin stream, whisking constantly to avoid lumps.
Reduce heat to a simmer, and cook for 15 minutes, adding salt and extra tablespoons of water as needed.
When polenta is done, stir in butter and goat cheese. Check seasonings, and add salt to taste.
