Goat Cheese Polenta

Creamy soft polenta with butter and goat cheese. For more flavor, I substitute half the water with chicken stock and a little milk. I also added garlic.

Yield: 4 servings
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  • 3 tablespoon(s) Butter
  • 1/2 cup(s) Onions chopped
  • 4 cup(s) Water
  • 1 cup(s) Yellow cornmeal
  • 5 ounce(s) Goat cheese
  • 2 tablespoon(s) Parmesan cheese grated
  • 1 teaspoon(s) salt
  • 1 pinch(s) Lemon zest (optional)


  1. Melt butter in a large saucepan over medium heat.

  2. Add Onions, cook stirring until translucent, about 5 minutes.

  3. Add 3 cups water, stir and bring to a boil.

  4. In a separate bowl, stir together 1 cup water and yellow cornmeal.

  5. Gradually stir in cornmeal mixture into the boiling water, reduce heat to low, stirring constantly with a wooden spoon until cornmeal is very thick and leave the side of the pan as it is stirred, about 25 minutes.

  6. Remove from heat and stir in salt and cheeses.

  7. You can add a pinch of lemon zest to cut the tang of the goat cheese if you prefer.

  8. (it will thicken up as it cools)
May 2012

This recipe is a personal recipe added by Melfish and has not been tested or endorsed by MyRecipes.

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