This makes a great side dish for roast lamb, chicken or pork. Or serve it as a main course topped with tomato sauce or roasted vegetables.
- 4 1/2 cups water
- 1 teaspoon salt; more to taste
- 1 teaspoon unsalted butter
- 1 cup polenta
- 1/4 pound soft fresh goat cheese
- 1 tablespoon finely chopped fresh sage
In a medium heavy-based pot, bring the water to a rolling boil. Add the salt and butter. Slowly whisk in the polenta. Continue to cook over high heat, whisking constantly, about 5 minutes. Reduce the heat to medium-low and cook for another 15 minutes, whisking frequently. The polenta should be thick and creamy. Remove from the heat and stir in the goat cheese and sage. Taste and add more salt, if needed. Pour the polenta into a warm serving bowl and let stand for a few minutes, allowing it to firm up slightly before serving.
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
172 calories; 7g total fat; 13mg cholesterol; 702mg sodium; 21g carbohydrates; 2g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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