1 quart whole milk
1 cup instant polenta
1/2 lb. fresh goat cheese, crumbled
Pinch of cayenne
1/2 cup heavy cream
Freshly ground black pepper
520 MG SODIUM
0 G FIBER
Pair with a seared rib-eye steak, or for a vegetarian meal, top with sautéed wild mushrooms or a quick tomato sauce.
- 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 combined. Whisk in the cream and add1/2to 1 cup water to thin the polenta to a porridge-like consistency. Season with salt and pepper to taste.