Creamy Goat Cheese Polenta
Gluten Free
Servings 4 Sides
Equipment
- pot
Ingredients
- 1 1/4 C Water
- 1 1/4 C Stock Chicken or Vegetable
- 1/2 C Fine Cornmeal
- 2 Tbsp Cream
- 1 Tbsp Butter
- 1/2 C Goat Cheese
- 1 Tbsp Fresh Thyme if using dry Thyme see notes
- 2 Tbsp Honey
- Salt & Pepper
Instructions
Cookinf the Cornmeal
- Over medium heat bring the Water and Stock to a simmer, add a couple pinches of salt.
- Once it hits a simmer reduce heat and slowly add the Cornmeal whisking the entire time, to help prevent lumps.
- Keep heat on low, whisk every couple of minutes to prevent the Polenta from sticking to the bottom. It is done when the grittyness is gone, about 6-8 minutes.
The Flavour Explosion
- Just before you start adding all the incredible flavours into the Polenta, reserve some of the Goat Cheese and Fresh Thyme to the side for garnishing later.
- Finishing is as simple as it gets, add the Cream and whisk, add the Butter in a couple of chunks and whisk, add the Goeat Cheese and Whisk.
- Finally add the Thyme and Honey a pinch of Salt and Pepper to taste and Voila delicious, easy / peasy / Italianeasy Polenta! Enjoy!!
Notes
I like to use the fine Cornmeal because I fine it cooks slightly faster and is creamier, the courser king, also known as Grits, will work well.
Dry Thyme is a fine substitute but a couple things need to change. One, use about half the amount of fresh. Two, Add the dry Thyme right after the Cornmeal, Dried herbs need a longer time ( no pun intended ) to unleash their flavour.