Creamy Goat Cheese Polenta
Elevate your side dish game with this luxurious Creamy Goat Cheese Polenta, a delightfully rich and smooth recipe that’s perfect as a base for your favorite savory toppings or as a standalone indulgence. Made with a comforting blend of chicken or vegetable stock and milk, this polenta achieves its velvety texture through the addition of tangy crumbled goat cheese and nutty Parmesan. A touch of butter enhances the creaminess, while fresh herbs like thyme or parsley add a pop of brightness to every bite. Ready in just 30 minutes, this versatile dish pairs beautifully with roasted vegetables, grilled meats, or hearty sauces, making it an irresistible addition to any dinner table. Perfect for comfort food lovers, this recipe is simple yet sophisticated enough to impress guests.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 4 cups Chicken or vegetable stock
- 1 cup Milk
- 1 cup Polenta (coarse cornmeal)
- 1 teaspoon Salt
- 2 tablespoons Unsalted butter
- 4 ounces Goat cheese (crumbled)
- 1 cup Grated Parmesan cheese
- 0.5 teaspoon Freshly ground black pepper
- 1 tablespoon Fresh herbs (such as thyme or parsley, for garnish)
Instructions
In a medium saucepan, bring the chicken or vegetable stock and milk to a gentle boil over medium heat.
Slowly whisk in the polenta in a steady stream to avoid lumps. Add the salt and reduce the heat to low.
Cook the polenta, stirring frequently with a wooden spoon, for 20-25 minutes or until it thickens and the grains are tender. Be careful to avoid splatters as it bubbles.
Once the polenta is cooked, stir in the butter until melted and incorporated.
Add the crumbled goat cheese and grated Parmesan cheese, stirring until the mixture is smooth and creamy.
Season the polenta with freshly ground black pepper. Taste and adjust seasoning if needed.
Transfer the polenta to a serving dish and garnish with fresh herbs such as chopped parsley or thyme.
Serve warm as a side dish or as a base for roasted vegetables, grilled meats, or a hearty ragu.
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 1832 mg | 80% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.4 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 406 mg | 31% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 245 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
