Creamy Goat Cheese Polenta

Creamy Goat Cheese Polenta
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  • Pinch cayenne
  • 1 quart whole milk
  • Kosher salt
  • ½ cup heavy cream
  • ½ lb. fresh goat cheese, crumbled
  • Freshly ground black pepper
  • 1 cup instant polenta (I use Colavita brand)

Bring the milk to a boil in a 4-quart saucepan over medium-high heat. Season with 2 tsp. salt. Slowly whisk in the polenta and cook, stirring constantly, for 5 minutes until the polenta thickens and begins to pull away from the sides of the pan. Add the goat cheese and cayenne. Whisk until well ...

View full recipe at Fine Cooking


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