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
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Khadija Arshad
[email protected]I can't wait to try this recipe again!
Salma Abdussalaam
[email protected]This dish is best served immediately.
Mohammed Aliyi
[email protected]I had some trouble finding goat cheese, but I'm glad I persevered.
senior Patrice
[email protected]This recipe is a bit time-consuming, but it's worth the effort.
Rukman sereng chong
[email protected]I wasn't sure how I would like this dish, but I was pleasantly surprised.
Umair jutt Jutt
[email protected]This dish is perfect for a special occasion.
Amukelow Kellow
[email protected]I would highly recommend this recipe to anyone who loves polenta.
Kolade Yetunde
[email protected]This is a great recipe for a quick and easy weeknight meal.
Sami Sf
[email protected]I love the combination of goat cheese and rosemary in this dish.
Onecia Faia
[email protected]Delicious!
Shahwaiz Sultan khan
[email protected]This dish was easy to make and very flavorful. I will definitely be making it again soon.
Kiriisa Micheal
[email protected]I'm not usually a fan of polenta, but this recipe changed my mind. The goat cheese and rosemary really made it something special.
Faith Ose
[email protected]This was my first time making polenta and it turned out great! The instructions were easy to follow and the dish was delicious.
Daniel Weissenborn
[email protected]I made this dish for a dinner party and everyone loved it. The goat cheese added a nice tanginess and the rosemary gave it a lovely aroma.
Ishower Pun
[email protected]This polenta dish with goat cheese and rosemary was a hit! The flavors were perfectly balanced and the texture was creamy and smooth. I'll definitely be making this again.