Creamy Goat Cheese Polenta Recipe Recipe For Banana

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POLENTA HALF-MOONS WITH WHIPPED GOAT CHEESE



Polenta Half-Moons with Whipped Goat Cheese image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 11

1 teaspoon kosher salt
1 cup instant polenta
Vegetable oil cooking spray
2 tablespoons extra-virgin olive oil
2 tablespoons finely grated Parmesan
4 ounces goat cheese, at room temperature
3 tablespoons heavy cream, at room temperature
3 tablespoons chopped fresh basil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup pine nuts, toasted

Steps:

  • Cook's Note: Preheat oven to 350 degrees F. Arrange the pine nuts in a single layer on a baking sheet. Bake until lightly toasted, 6-8 minutes. Cool completely before using.
  • For the polenta: Preheat the broiler. Bring 3 cups water and the salt to a boil in a medium saucepan over medium-high heat. Stir in the polenta and continue to stir until the polenta is thick, 5 to 8 minutes. Transfer the polenta to a sheet of parchment paper. Roll the polenta into a 2 1/2-diameter log. Refrigerate until cool, 30 minutes.
  • Spray a heavy baking sheet with vegetable oil cooking spray. Slice the polenta into 1/8-inch-thick slices. Cut each slice of polenta in half to make half-moon shapes and arrange in a single layer on the prepared baking sheet. Brush with the olive oil and sprinkle with the Parmesan. Broil until the cheese is golden, 6 to 7 minutes. Set aside to cool for 10 minutes.
  • For the goat cheese: Beat the goat cheese, cream, basil, salt and pepper in a medium bowl using an electric hand mixer on medium speed until light and fluffy, 1 minute. Stir in the pine nuts.
  • Using two spoons to measure, place 1/2 to 3/4 teaspoon-size dollops of the goat cheese mixture on top of the polenta slices and serve.

CREAMY GOAT CHEESE POLENTA



Creamy Goat Cheese Polenta image

Making polenta is the easiest thing in the world, and can be a nice complement to many meat dishes.

Categories     main dish     side dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 12

8 whole Beef Short Ribs
Kosher Salt and Pepper To Taste
1/4 c. All-purpose Flour
6 pieces Pancetta, Diced
2 tbsp. Olive Oil
1 whole Medium Onion, Diced
3 whole Carrots, Diced
2 whole Shallots, Peeled And Finely Minced
2 c. Red Or White Wine
2 c. Beef Or Chicken Broth (enough To Almost Cover Ribs)
2 sprigs Thyme
2 sprigs Rosemary

Steps:

  • Salt and pepper ribs, then dredge in flour. Set aside.In a large dutch oven, cook pancetta over medium heat until complete crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease.Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes. Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid. Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)Serve 2 ribs on bed of creamy polenta, spooning a little juice over the top.

CHEESY POLENTA



Cheesy Polenta image

This versatile side dish would work great along with pork, chicken, beef or fish. The trick is to slowly add the cornmeal and whisk constantly to avoid lumps.

Provided by dadrules

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 35m

Yield 8

Number Of Ingredients 7

2 cups whole milk
2 cups water
1 ½ teaspoons kosher salt
1 cup polenta or yellow cornmeal
½ teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp Cheddar cheese, shredded

Steps:

  • In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese. Serve.

Nutrition Facts : Calories 231.6 calories, Carbohydrate 18.4 g, Cholesterol 37.9 mg, Fat 14.1 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 8.3 g, Sodium 658.4 mg, Sugar 3.8 g

GOAT CHEESE POLENTA



Goat Cheese Polenta image

This is an unusual appetizer that calls for goat cheese and oil packed sun dried tomatoes-very trendy but not too putzy to put together. It's pretty tasty.

Provided by MNLisaB

Categories     Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

1 cup yellow corn grits, plus
2 tablespoons yellow corn grits
2 (14 1/2 ounce) cans chicken broth
2 cloves garlic, minced
6 ounces goat cheese, crumbled (chevre)
1/2 cup sun-dried tomato packed in oil, cut into matchstick size strips

Steps:

  • Combine the grits, chicken broth and garlic in a large saucepan with a tight fitting lid.
  • Bring to a boil over medium heat, stirring frequently.
  • Reduce heat to low and cook, stirring occasionally, for 20 minutes.
  • Remove from the heat and stir in the goat cheese and sun dried tomatoes.
  • Continue stirring until the cheese has melted and all ingredients are well mixed.
  • Grease a 9X13 inch cooking pan and spoon the mixture into the dish and press with wet hands to spread evenly.
  • Can be served room temperature or chilled.
  • For entree size serving, cut into 6 pieces.
  • For an appetizer, cut into smaller squares.

CREAMY GOAT CHEESE POLENTA



Creamy Goat Cheese Polenta image

Make and share this Creamy Goat Cheese Polenta recipe from Food.com.

Provided by Corrinne J

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

2 cups water
2 cups milk
1 cup medium polenta
1 tablespoon lemon zest
1 teaspoon kosher salt
1 package chavrie fresh goat cheese

Steps:

  • In medium pot with high sides combine the water, milk and bring to a boil over high heat.
  • Reduce the heat to low and slowly pour in the polenta while whisking constantly.
  • Cook the mixture for at least 5 minutes, stirring with a wooden spoon until thickened and cooked.
  • Stir in the Chavrie®, lemon zest and kosher salt.

CHEESY POLENTA



Cheesy Polenta image

Provided by Giada De Laurentiis

Time 22m

Yield 8 to 10 servings

Number Of Ingredients 8

9 cups water
1 tablespoon salt, plus extra for seasoning
2 1/2 cups yellow cornmeal or polenta
1 1/2 cups freshly grated Parmesan
1 1/2 cups whole milk, at room temperature
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into 1/2-inch pieces
1/3 cup chopped fresh flat-leaf parsley
Freshly ground black pepper

Steps:

  • Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.

CREAMY POLENTA WITH GOAT CHEESE



Creamy Polenta with Goat Cheese image

Soft goat cheese adds a tang to this otherwise basic polenta.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Number Of Ingredients 5

1 tablespoon salt
1 pound quick-cooking polenta (2 2/3 cups)
4 ounces soft goat cheese
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter

Steps:

  • Bring 1 quart of water to a boil in a medium-size saucepan. Add salt and slowly add polenta, in a thin stream, whisking constantly to avoid lumps. Continue whisking until thick and creamy, about 5 minutes. Stir in the cheeses and butter. Serve immediately.

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