Creamy goat cheese polenta is a versatile side dish that can accompany and enhance so many meals. Unfortunately, some people seem to think that polenta needs to be cooked for a long time, stirring and watching it constantly for hours. That would certainly detour me from making it! I have good news for you… polenta does not have to be such a daunting task! This recipe for creamy goat cheese polenta is so quick and easy to make. It can be made in less than 15 minutes and it is wonderful!
I love the taste of this polenta and I also love the creamy and smooth texture. Since you can whip up some creamy goat cheese polenta in a pinch, it makes a great last-minute side dish for a weeknight dinner. You can also get creative and add some vegetables, nuts or meat to your polenta to make this a one-pot meal. If you would like a truly amazing dinner, may I suggest pairing this with my recipe for Walnut Crusted Pork Chops with Cherry Port Reduction .
Note: The printable recipe is located at the end of this post. Please visit The Scoop for my latest posts or you can search or browse my Recipe Index.
Ingredients needed to make Creamy Goat Cheese Polenta:
- 1 cup polenta (dry / uncooked) or cornmeal
- 4 cups low sodium Vegetable broth (32 oz. container) You can substitute water if needed.
- 2 tablespoons unsalted butter
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground pepper
- 1 cup milk – I use organic 2% milk.
- 4.5 ounces goat cheese
How to make Creamy Goat Cheese Polenta:
First, add the vegetable broth, unsalted butter and kosher salt to a medium saucepan and bring to a boil, stirring occasionally to combine the ingredients. Reduce the heat to low and slowly add the polenta to the broth, whisking constantly to avoid lumps. Continue whisking the polenta at a simmer over low heat until thick and creamy, for about 10 minutes.
Add the goat cheese and freshly ground pepper to the polenta and whisk until creamy and heated through, about 2 more minutes. Remove from heat and serve while hot.
Note: If you would like to reheat leftovers, just whisk in a little additional milk to restore it’s creamy texture.
| Cook Time | 12 minutes |
| Servings |
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- 1 cup polenta dry uncooked
- 4 cups low sodium Vegetable broth you can substitute water
- 2 tbsp unsalted butter
- 1/2 tsp Kosher Salt
- 1/8 tsp freshly ground pepper
- 1 cup milk
- 4.5 ounces Goat Cheese
Ingredients
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- First, add the vegetable broth, butter and salt to a medium saucepan and bring to a boil.
- Reduce heat to low and slowly pour in the polenta, stirring constantly. Continue to stir the polenta over low heat for 10 minutes.
- Finally, add the goat cheese, milk and freshly ground pepper to the polenta and whisk until creamy and heated through, about 2-3 more minutes. Remove from heat and serve while hot.
If you would like to reheat leftovers, just whisk in a little additional milk or vegetable broth to restore it's creamy texture.