The Pioneer Valley is a land of riches where goat cheese is concerned. So many dairies turning out so much amazing cheese. I think I could eat it every day, if I could afford to! (A few years ago, Donovan and I went to Provence, where some type of goat cheese shows up in some form or another at about every other meal...it was heaven.) Anyway, this polenta with goat cheese is fantastic. Serve as a side dish, or top with veggies, chicken, tomato sauce, etc. as desired.
3 cups water
1 tsp salt
1 cup coarse corn meal
4 oz. goat cheese, diced or crumbled
Bring the water to a boil, then add the salt. Whisk in the polenta and stir rapidly to prevent lumps. Lower the heat and cook until nicely thick (you may want to cover it to prevent thick bubbles from burning you when they pop...I speak from experience). When polenta is done, remove from heat and stir in goat cheese, mixing well until goat cheese is thoroughly distributed.
Serve hot.
Serves about 4.
No comments:
Post a Comment