Creamy Polenta with Goat Cheese: Difference between revisions
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Reduce heat to a simmer, and cook for 15 minutes, adding salt and extra tablespoons of water as needed. | 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 | When polenta is done, stir in butter, goat cheese, and optional herbs. Check seasonings, and add salt to taste. | ||
[[Category:Side Dish]] | [[Category:Side Dish]] | ||
[[Category:Polenta]] | [[Category:Polenta]] | ||
[[Category:Very Good]] | [[Category:Very Good]] | ||
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, goat cheese, and optional herbs. Check seasonings, and add salt to taste.
