Creamy Goat Cheese Polenta

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

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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