Creamy Goat Cheese Polenta
Ingredients
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1 quart whole milk
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Kosher salt
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1 cup instant polenta (I use Colavita brand)
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1/2 pound fresh goat cheese, crumbled
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Pinch cayenne
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1/2 cup heavy cream
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Freshly ground black pepper
Directions
1.
Bring the milk to a boil in a 4-quart saucepan over medium-high heat. Season with 2 teaspoons 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.
2.
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.
3.
Serving Suggestions: Pair with spiced, seared rib-eye steak. Or for a vegetarian meal, top with sauteed wild mushrooms or a quick tomato sauce.
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