Wednesday, June 13

Fresh Corn & Goat Cheese Polenta

I usually think of polenta as a cold-weather comfort food since it pairs really well with braised meats and rich sauces that I make in the winter, but it actually complements lighter meals just as well. To avoid standing over a hot stove and wearing your arm out by whisking forever, use a quick-cooking polenta. This version adds in fresh corn, which helps to reinforce the flavor of the polenta and give an interesting texture. The goat cheese adds some creaminess and tang, making this a super flavorful and unique side dish to serve at your next barbecue or gathering. I think it pairs perfectly with summer vegetables (such as this) or grilled meats, but leftovers would be great for breakfast or made into cakes.

Fresh Corn & Goat Cheese Polenta:
  • Bring 3 c. of chicken stock* to a boil, then add in 2/3 c. quick cooking polenta.
  • Turn the heat to low, add in the kernels from 2 ears of corn, and whisk constantly for 2-3 minutes, or until thickened.
  • Add in 3 oz. fresh crumbled goat cheese and 2 tbsp. butter and season with salt and pepper.
  • Continue whisking for another minute, or until the polenta is at the desired consistency.
  • Divide onto plates or into bowls and serve immediately.

Serves three - six (side dish)
*To make this vegetarian, you can substitute for vegetable stock or water.