Polenta with Goat Cheese and Basil

2 (17)
I’m not a big fan of “mushy” foods.  I mean, I do have my teeth, I might as well use them. 🙂
I prefer polenta crispy, as per the directions at the end, which is basically just searing it in a hot skillet quickly.  But by all means, if you prefer it the other way I won’t judge. 😉
This works wonderfully to make ahead of time, and heat just before dinner time.  It keeps at least 4 days easily.  And if you don’t have basil or chevre, try some dried herbs or even cheddar.   You can even seperate the polenta into a couple batches to suit the members of your family.   The possibilities are endless!

POLENTA WITH GOAT CHEESE AND BASIL

1/2 tsp kosher salt
1 cup polenta (or corn grits)
1 T unsalted butter
4 oz chevre (or other soft goat cheese)
1/4 cup thinly sliced basil leaves
salt and pepper to taste

Bring 3 cups water to a boil, then add 1/2 tsp salt and polenta, whisking as you add.  Cook for 30 minutes over medium heat until thick, stirring frequently.
Remove from heat and add the butter, mixing well to incorporate.
Fold in the goat cheese and basil.  Add salt and pepper if desired.
Spread in a greased pie or quiche pan and let cool slightly before cutting into wedges.  Serve as is, or sear wedges in a skillet over medium high heat with a drizzle of olive oil for crispy wedges.
Can be stored in the fridge until ready to use, tightly covered, for 4 days.

Recipe Source: Adapted from Bob’s Red Mill Cookbook

Polenta with Goat Cheese and Basil

Ingredients

  • 1/2 tsp kosher salt
  • 1 cup polenta (or corn grits)
  • 1 T unsalted butter
  • 4 oz chevre (or other soft goat cheese)
  • 1/4 cup thinly sliced basil leaves
  • salt and pepper to taste

Instructions

  • Bring 3 cups water to a boil, then add 1/2 tsp salt and polenta, whisking as you add. Cook for 30 minutes over medium heat until thick, stirring frequently.
  • Remove from heat and add the butter, mixing well to incorporate.
  • Fold in the goat cheese and basil. Add salt and pepper if desired.
  • Spread in a greased pie or quiche pan and let cool slightly before cutting into wedges. Serve as is, or sear wedges in a skillet over medium high heat with a drizzle of olive oil for crispy wedges.
  • Can be stored in the fridge until ready to use, tightly covered, for 4 days.
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