Best 2 Goat Cheese And Rosemary Polenta Recipes
Goat cheese and rosemary polenta is a creamy and flavorful dish that can be enjoyed as a main course or a side dish. With its combination of goat cheese, rosemary, and polenta, this dish is sure to please everyone at the table. In this article, we will explore the best recipes for goat cheese and rosemary polenta, taking into consideration various factors such as ease of preparation, cooking time, and flavor. Whether you are a novice cook or an experienced chef, this article will provide you with the necessary guidance to create a delicious and satisfying goat cheese and rosemary polenta dish.
Here are our top 2 tried and tested recipes!
GOAT CHEESE AND ROSEMARY POLENTA
Make and share this Goat Cheese and Rosemary Polenta recipe from Food.com.
Provided by GoldsmithLissa
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring stock to boil in large pot over high heat.
- Whisk in polenta in a steady stream and decrease heat to medium.
- Cook, stirring with a wooden spoon, constantly until mixture begins to thicken, approximately 10 minutes or till thickened.
- Add cheese and rosemary. Cook 2 minutes.
- Stir in butter and salt and pepper to taste.
- Remove from heat and adjust consistency by thinning with more stock if needed.
Nutrition Facts : Calories 556.7, Fat 25, SaturatedFat 13.9, Cholesterol 59.7, Sodium 796.2, Carbohydrate 60.8, Fiber 4.5, Sugar 7.2, Protein 23.3
POLENTA WITH GOAT CHEESE AND ROSEMARY
Sam Sifton brought this recipe, from the chef Matthew Kenney, to The Times in 2009. Mr. Kenney had great success in the 1990s with a string of restaurants, and this dish became a dinner party favorite, of sorts, for Brooklynites of a certain time. The ingredients are few, and the technique simple. So do as Sifton suggests: "Get good organic apples that can hold up to heat and the best coarse-ground polenta and thick, creamy goat cheese you can find. Spend the money for Grade A maple syrup and organic pecans. And spend the time to find the candied ginger, which adds a bright, floral taste to the final dish." Serve it with these pork chops, another of Mr. Kenney's dishes.
Provided by Sam Sifton
Categories dinner, easy, quick, main course
Time 20m
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Bring the stock to a boil in a large, heavy saucepan over high heat. Whisk in the polenta in a steady stream, then decrease the heat to medium. Cook, stirring with a wooden spoon, more constantly than you would think possible, until the polenta begins to thicken, approximately 10 minutes. (Keep stirring; otherwise the polenta will boil up and may splatter on your hand.)
- Add the cheese and rosemary and stir for approximately 2 minutes. Stir in the butter, season with salt and pepper to taste and serve. It keeps well on the stove, though it thickens as it rests. If cooking before the chops are done, which is a smart idea, either remove from the heat at a thinner consistency or add a little more stock later.
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 5 grams, Carbohydrate 51 grams, Fat 14 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 759 milligrams, Sugar 5 grams, TransFat 0 grams
Tips for Making Creamy Goat Cheese & Rosemary Polenta:
- Use good quality ingredients: Fresh goat cheese, rosemary, and broth will make a big difference in the flavor of the polenta.
- Don't overcook the polenta: It should be cooked until it is tender but still has a slight bite to it.
- Season the polenta to taste: Add salt, pepper, and garlic powder to taste.
- Garnish with fresh herbs: Chopped parsley or chives will add a pop of color and flavor to the polenta.
- Serve warm: Polenta is best served warm, so make sure to eat it right away.
Conclusion:
Creamy Goat Cheese & Rosemary Polenta is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It's perfect for a weeknight meal or a special occasion. With its creamy texture, tangy goat cheese, and fragrant rosemary, this polenta is sure to please everyone at the table.
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