Creamy Polenta with Goat Cheese: Difference between revisions
From Recipes
Jump to navigationJump to search
No edit summary |
No edit summary |
||
| Line 3: | Line 3: | ||
|CookTime=20 min | |CookTime=20 min | ||
|Source=[http://thepioneerwoman.com/cooking/2009/11/creamy-polenta-with-goat-cheese-heaven-on-a-plate-part-2/ The Pioneer Woman] | |Source=[http://thepioneerwoman.com/cooking/2009/11/creamy-polenta-with-goat-cheese-heaven-on-a-plate-part-2/ The Pioneer Woman] | ||
|Yield=6 | |Yield=4-6 servings | ||
|Rating=Very Good | |Rating=Very Good | ||
}} | }} | ||
Revision as of 03:41, 18 December 2009
| 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
- 1 cup Yellow Cornmeal
- 1 teaspoon Salt
- 2 Tablespoons Butter
- 4 ounces, weight Goat Cheese
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.
