By | 22 September 2020

Ingredients

1 quart whole milk
Kosher salt
1 cup instant polenta
1/2 lb. fresh goat cheese, crumbled
Pinch of cayenne
1/2 cup heavy cream
Freshly ground black pepper

Nutrition

400 CALORIES
16G PROTEIN
32G CARB
25G TOTALFAT
16G SATFAT
7GMONOFAT
1GPOLYFAT
80MG CHOL
520 MG SODIUM
0 G FIBER

DIRECTIONS

Pair with a seared rib-eye steak, or for a vegetarian meal, top with sautéed wild mushrooms or a quick tomato sauce.

  1. 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.
  2. 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.

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