Creamy Goat Cheese Polenta Recipe Recipes Recipe Cards
CREAMY GOAT CHEESE POLENTA
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.
PAN-FRIED POLENTA WITH CORN, KALE AND GOAT CHEESE
This is a gourmet polenta recipe as it uses kale and goat cheese.
Provided by Candice
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 2h20m
Yield 2
Number Of Ingredients 12
Steps:
- In a medium saucepan, heat the butter over medium heat. Add the garlic and stir constantly for 1 minute; don't let the garlic brown. Add 3 cups of the water, and bring it to a boil.
- While the water heats, whisk together in a bowl the cornmeal, salt, and 1 cup water to make a smooth mixture.
- When the water in the saucepan comes to a boil, pour the mixture into it. Whisk constantly for 3 minutes to prevent lumps from forming. Turn the heat to low. Cook for 40 minutes, stirring with a wooden spoon every 10 minutes. Stir in the corn kernels and cook the polenta 5 minutes more. Stir in the pepper and Parmesan cheese. Pour the polenta into a lightly oiled 8x8 inch pan and smooth the top with a spatula. Chill the polenta in a refrigerator for 1 hour.
- While the polenta is cooling, cut away the stems and center stalks of the kale. Cut the leaves into 3-inch pieces.
- Cut the chilled polenta into 4 large triangles. Heat the olive oil in a large non-stick skillet over medium-high heat. When the oil begins to smoke, carefully add the polenta triangles. Fry the polenta until it is golden brown on the underside, then turn the polenta over and cook it until it is golden brown on the other side. Arrange the polenta on a baking sheet.
- Preheat the broiler on your oven.
- Place the kale and 1/3 cup water into the skillet that was just used to fry the polenta. Cover the skillet and cook the kale over a medium-high heat for 4 minutes.
- Place the tomato slices on top of the polenta triangles. Sprinkle the goat cheese on top of the tomato slices. Broil the polenta until the cheese melts and the tomatoes begin to cook.
- Arrange the kale on a serving platter. Place the hot polenta triangles on top of the kale and serve immediately.
Nutrition Facts : Calories 690 calories, Carbohydrate 88.5 g, Cholesterol 53.3 mg, Fat 31.1 g, Fiber 10.4 g, Protein 23.9 g, SaturatedFat 14.9 g, Sodium 1250.3 mg, Sugar 6.4 g
CREAMY GOAT CHEESE POLENTA
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
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.
GOAT CHEESE POLENTA
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
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.
More about "creamy goat cheese polenta recipe recipes recipe cards"
CREAMY POLENTA RECIPE WITH PARMESAN CHEESE - CHEF BILLY PARISI
2019-05-22 Pour in the liquid and bring to a boil. Once boiling pour in the cornmeal while continuing to vigorously stir with a whisk to ensure no clumps are formed, about 15 to 20 minutes. When the cornmeal is poured in, turn the heat down to medium-low. Finish off the polenta by stirring in butter, parmesan cheese…
From billyparisi.com
Estimated Reading Time 8 mins
From billyparisi.com
Estimated Reading Time 8 mins
- In a medium-size pot on medium-high heat add in the olive oil and cook the onions and garlic until they are browned about 3 to 7 minutes.
- Once boiling pour in the cornmeal while continuing to vigorously stir with a whisk to ensure no clumps are formed, about 15 to 20 minutes. When the cornmeal is poured in, turn the heat down to medium-low.
- Finish off the polenta by stirring in butter, parmesan cheese, and salt and pepper until completely combined. Cook for a further 5 minutes over low heat. Garnish with parmesan and parsley.
CREAMY POLENTA WITH GOAT CHEESE | TASTY KITCHEN: A HAPPY ...
2009-11-17 Preparation. Bring 4 1/2 cups water to a boil. Add cornmeal to the water in a thin stream, whisking constantly to avoid lumps. Reduce heat to a simmer, and cook for 15 minutes, adding salt and extra tablespoons of water as needed. When polenta is done, stir in butter and goat cheese…
From tastykitchen.com
4.7/5
From tastykitchen.com
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QUICK AND EASY CREAMY GOAT CHEESE POLENTA RECIPE - THE SUM ...
4.5 ounces Goat Cheese. Instructions. 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 …
From sumofyum.com
Estimated Reading Time 2 mins
From sumofyum.com
Estimated Reading Time 2 mins
RECIPE: STEWED MUSHROOMS WITH CREAMY GOAT CHEESE POLENTA ...
2015-03-31 Once the pot of water is boiling, slowly stir in the polenta, whisking to break up any clumps. Reduce the heat to low and simmer for exactly 5 minutes, or until thickened. Remove from heat and stir in half the goat cheese …
From blueapron.com
3.9/5 (734)Servings 2Cuisine AmericanTotal Time 30 mins
From blueapron.com
3.9/5 (734)Servings 2Cuisine AmericanTotal Time 30 mins
CREAMY GOAT CHEESE POLENTA - RECIPE - FINECOOKING
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 1/2 to 1 cup water to thin the polenta …
From finecooking.com
From finecooking.com
CREAMY GOAT CHEESE & PUMPKIN POLENTA | THE ENDLESS MEAL
2015-09-22 Add the polenta, milk and sea salt to the pot with the onions and bring it to a boil then reduce the heat to a gentle simmer. Cook the polenta, stirring occasionally, until it resembles thin mashed potatoes, about 12-15 minutes. Stir through the goat cheese…
From theendlessmeal.com
5/5 Estimated Reading Time 3 mins
From theendlessmeal.com
5/5 Estimated Reading Time 3 mins
- Turn your oven on to 425 degrees. Line a baking tray with parchment paper. Put the butternut squash on the tray and toss it with one teaspoon of the grapeseed oil. Put the pan into the oven (you don’t need to wait for it to finish preheating) and roast the squash for 25-30 minutes, or until it is tender.
- Add the remaining one teaspoon of grapeseed oil and the butter to a medium-sized pot over medium-high heat. Add the onion and cook, stirring occasionally, until it is soft and brown, about 8 minutes, Add the garlic and cook for one more minute.
- Add the polenta, milk and sea salt to the pot with the onions and bring it to a boil then reduce the heat to a gentle simmer. Cook the polenta, stirring occasionally, until it resembles thin mashed potatoes, about 12-15 minutes. Stir through the goat cheese, spinach, pumpkin, sage, and the roasted butternut squash. Season to taste with sea salt.
GOAT CHEESE POLENTA WITH ROASTED VEGETABLES - COOKIE AND KATE
2017-11-27 Remove the pot from the heat, and stir in the butter, salsa verde and freshly ground black pepper, to taste. Add additional salt, if necessary. Gently fold in the crumbled goat cheese, just until …
From cookieandkate.com
4.9/5 Estimated Reading Time 4 mins
From cookieandkate.com
4.9/5 Estimated Reading Time 4 mins
- To roast the vegetables: Preheat the oven to 400°F. On a large, rimmed baking sheet, combine the vegetables with 2 tablespoons olive oil and a sprinkle of salt and pepper. Toss until they are lightly coated in oil, then arrange the vegetables in a single layer across the pan. Bake for 25 to 40 minutes (timing will depend on your choice of vegetables), tossing halfway, until the vegetables are tender and deeply golden on the edges.
- To cook the polenta: In a medium saucepan, warm 2 teaspoons olive oil over medium heat until shimmering. Add the chopped bell pepper and 1/2 teaspoon salt. Cook, stirring occasionally, until the pepper is tender, about 5 minutes.
- Add the amount of water specified on your package of polenta, crank up the heat and bring the mixture to a boil. Pour in the polenta, whisk to combine, and reduce heat to medium-low. Cook until thickened, which can take as little as 5 minutes depending on your polenta, whisking often to remove any clumps. Remove the pot from the heat, and stir in the butter, salsa verde and freshly ground black pepper, to taste. Add additional salt, if necessary. Gently fold in the crumbled goat cheese, just until combined. Cover and set aside.
- Cook your eggs as desired. Divide the grits and eggs into 4 bowls. Divide the vegetables into the bowls and finish them with a light sprinkle of green onion. Serve with additional salsa verde and/or hot sauce on the side.
CREAMY TWO-CHEESE POLENTA RECIPE | MYRECIPES
2011-08-11 Step 1. Combine first 4 ingredients in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; gradually add polenta, stirring constantly with a whisk. Cook, stirring …
From myrecipes.com
5/5 (1)Servings 8
From myrecipes.com
5/5 (1)Servings 8
- Combine first 4 ingredients in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; gradually add polenta, stirring constantly with a whisk. Cook, stirring constantly, 2 minutes or until thick. Remove from heat; stir in cheeses. Serve immediately.
CREAMY GOAT CHEESE POLENTA WITH GARLICKY GREENS - FORK ...
2016-01-20 Creamy goat cheese polenta. Bring the water to a boil in a large heavy-bottomed pot. Add the polenta and salt and stir until well-combined. Turn the heat down to medium-low, and let simmer, stirring occasionally, until the water is absorbed, about 15 minutes. Remove from the heat and stir in the butter and goat cheese until melted and creamy.
From forkknifeswoon.com
Estimated Reading Time 4 mins
From forkknifeswoon.com
Estimated Reading Time 4 mins
- Bring the water to a boil in a large heavy-bottomed pot. Add the polenta and salt and stir until well-combined. Turn the heat down to medium-low, and let simmer, stirring occasionally, until the water is absorbed, about 15 minutes.
- While the polenta is cooking, heat the olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring occasionally, until fragrant and softened, 1-2 minutes.
ROASTED TOMATOES WITH GOAT CHEESE POLENTA RECIPE - PINCH ...
2015-08-12 In the same pan, bring the water to a boil. Add the polenta and whisk until smooth. Simmer for 15 minutes or so until the polenta has thickened. Add the goat cheese and the salt and stir until smooth. Taste and adjust as necessary. Serve the polenta …
From pinchofyum.com
4.9/5 Estimated Reading Time 6 mins
From pinchofyum.com
4.9/5 Estimated Reading Time 6 mins
- Preheat the oven to 425 degrees. Wash the tomatoes, place on a baking sheet, and pat dry. Drizzle with 1 tablespoon of the oil. Roast for 10 minutes, gently turn the tomatoes, and repeat until the tomatoes are browned, about 30 minutes. I turned the heat up to 450 at the end to get more browning action.
- Heat the remaining 2 tablespoons oil in a large heavy pan. Add the garlic and saute gently until fragrant, but do not brown – browned garlic tastes bitter and gross. When the garlic is smelling awesome, add the spinach and turn off the heat. You should be able to just keep stirring the spinach around for a minute and it will wilt and reduce in size. Transfer to a bowl and set aside. Wipe out the pan with a paper towel.
- In the same pan, bring the water to a boil. Add the polenta and whisk until smooth. Simmer for 15 minutes or so until the polenta has thickened. Add the goat cheese and the salt and stir until smooth. Taste and adjust as necessary. Serve the polenta immediately with the tomatoes and the spinach.
GOAT CHEESE POLENTA RECIPE - CHISEL & FORK
2019-09-08 Tips for Tasty Goat Cheese Polenta. Use at least 4 to 1 liquid to polenta ratio which allows for a creamy polenta. Sometimes even a 5 to 1 ratio will be needed. Use a combination of milk and water for the polenta. All water makes a neutral polenta while all milk makes the polenta …
From chiselandfork.com
Estimated Reading Time 5 mins
From chiselandfork.com
Estimated Reading Time 5 mins
- Bring water, milk and salt to low boil in a large saucepan. Slowly pour in polenta, whisking constantly until there are no clumps. Whisk polenta for about 5 minutes. It should still be slightly loose.
- At this point, reduce heat to simmer, cover and cook for 30 minutes, whisking every 5 minutes. At this point you want to mix with wooden spoon as it gets too thick to mix. The polenta is ready when creamy and individual grains are tender.
- Turn off heat and stir in butter, goat cheese and Parmesan cheese. Season with more salt if needed. Serve in bowl with some more Parmesan cheese on top.
CREAMY THREE-CHEESE POLENTA RECIPE | TASTING TABLE
2010-06-12 Once the liquid has been absorbed, lower the heat to low and cook the polenta for 5 minutes, whisking continuously. 3. Whisk in the Parmigiano-Reggiano, followed by the goat cheese …
From tastingtable.com
Estimated Reading Time 50 secs
From tastingtable.com
Estimated Reading Time 50 secs
- In a large saucepan over medium-high heat, combine the evaporated milk, water and kosher salt and bring to a boil, whisking occasionally to break up any skin that forms on the surface.
- Lower the heat to medium and add the polenta in a steady stream while whisking to combine. Once the liquid has been absorbed, lower the heat to low and cook the polenta for 5 minutes, whisking continuously.
- Whisk in the Parmigiano-Reggiano, followed by the goat cheese and Brie. Add pepper to taste and serve immediately.
CREAMY GOAT CHEESE POLENTA WITH ROASTED TOMATOES AND ...
2018-10-23 Turn off heat. Add butter and stir until creamy. Break goat cheese into several pieces. Add to polenta and stir until incorporated. Stir in salt. Taste and adjust salt as necessary. Scoop the polenta onto 4 plates. Top polenta …
From withtwospoons.com
Estimated Reading Time 5 mins
From withtwospoons.com
Estimated Reading Time 5 mins
- While the tomatoes and mushrooms are roasting, place the water into a medium sized sauce pan and bring to a boil. Add polenta slowly while stirring, to avoid clumping. Turn heat down and simmer for 15 minutes until thick and smooth, stirring frequently.
GOAT CHEESE POLENTA WITH SAUTéED KALE RECIPE | MYRECIPES
Gradually add polenta, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Reduce heat to medium; cook 6 minutes or until thick, stirring constantly. Discard thyme sprig. Combine 1 ounce goat cheese, cream cheese, and egg in a small bowl, stirring with a whisk until almost smooth. Add egg mixture to polenta…
From myrecipes.com
From myrecipes.com
- Bring 3 cups water and thyme to a boil in a medium saucepan. Gradually add polenta, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Reduce heat to medium; cook 6 minutes or until thick, stirring constantly. Discard thyme sprig. Combine 1 ounce goat cheese, cream cheese, and egg in a small bowl, stirring with a whisk until almost smooth. Add egg mixture to polenta, stirring to combine. Remove pan from heat. Line an 8-inch square glass or ceramic baking dish with plastic wrap, allowing plastic wrap to extend over edges of dish; coat plastic wrap with cooking spray. Spoon polenta into dish, spreading evenly. Cover and keep warm.
- Heat a large skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion, red pepper, garlic, and mushrooms; sauté 7 minutes or until tender. Add wine; cook 2 minutes or until slightly thickened. Remove mushroom mixture from pan; keep warm.
- Return pan to medium heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 1/4 cup water, kale, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper. Cover, reduce heat, and simmer 5 minutes or until tender.
- Invert polenta onto a plate; remove plastic wrap. Cut into 4 squares. Cut each square into 2 triangles. Place 2 triangles on each of 4 plates; top with 1/2 cup mushroom mixture and 1/2 cup kale. Sprinkle remaining 1 ounce goat cheese and pine nuts evenly over kale.
CREAMY POLENTA WITH GOAT CHEESE | TASTY KITCHEN: A HAPPY ...
2009-11-17 Preparation. Bring 4 1/2 cups water to a boil. Add cornmeal to the water in a thin stream, whisking constantly to avoid lumps. Reduce heat to a simmer, and cook for 15 minutes, adding salt and extra tablespoons of water as needed.
From tastykitchen.com
4.7/5
From tastykitchen.com
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CREAMY GOAT CHEESE POLENTA, SOFT-BOILED EGG, AND HERB ...
2013-03-21 Creamy Goat Cheese Polenta, Soft-Boiled Egg, and Herb Pesto. Polenta (recipe below) Soft-boiled eggs (recipe below) Herb pesto (recipe below) Green garlic, sliced, sauteed in olive oil, salt and pepper, ~2-3 minutes Toasted pine nuts (optional) Spoon the hot polenta into individual bowls. Top with a soft-boiled egg, herb pesto, green garlic, and toasted pine nuts. Polenta. yields about 4 cups ...
From wildgreensandsardines.com
Estimated Reading Time 4 mins
From wildgreensandsardines.com
Estimated Reading Time 4 mins
CREAM CHEESE POLENTA RECIPE | MYRECIPES
Instructions Checklist. Step 1. Bring broth and 2 1/2 cups water to a boil in a medium saucepan. Gradually add polenta, stirring constantly with a whisk. Reduce heat to medium, and simmer 15 minutes or until thick, stirring occasionally. Stir in cream cheese. Advertisement.
From myrecipes.com
From myrecipes.com
CREAMY GOAT CHEESE POLENTA WITH RATATOUILLE | THE MODERN ...
After about 20 minutes, start on the polenta by bringing the bring the cornmeal, salt, pepper, milk and stock to a simmer. Once it’s simmering, add the goat cheese. Serve! Polenta goes into big bowls, and top each bowl with a generous serving of the ratatouille, remaining goat cheese…
From themodernproper.com
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CREAMY CHEESE POLENTA RECIPES RECIPE CARDS RECIPE CARDS
Creamy Cheese Polenta Recipes Recipe Cards Recipe Cards. CHEESY POLENTA. Recipe From foodnetwork.com. Provided by Giada De Laurentiis. Time 22m. Yield 8 to 10 servings. 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 ...
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Directions. Instructions Checklist. Step 1. Bring water to a boil in a medium saucepan. Gradually add polenta, stirring constantly with a whisk. Reduce heat to low; cook 7 minutes, stirring occasionally. Remove from heat; stir in goat cheese, basil, pepper, and salt. Advertisement.
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CREAMY CHEESE POLENTA RECIPES RECIPE CARDS
Creamy Cheese Polenta Recipes Recipe Cards. CREAMY PARMESAN GARLIC POLENTA. Ingredients; 2 tablespoons butter: 2 garlic cloves, minced: 1 quart low sodium chicken broth or 1 quart low sodium vegetable broth: 1 cup polenta (coarse ground cornmeal) 1/4 teaspoon ground black pepper: 1/4 cup shredded parmesan cheese (plus more for garnish) Make and share this Creamy Parmesan Garlic Polenta recipe ...
From tfrecipes.com
From tfrecipes.com
CREAMY GOAT CHEESE POLENTA RECIPE RECIPE CARDS
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 …
From tfrecipes.com
From tfrecipes.com
CREAMY CHEESE POLENTA RECIPES RECIPES RECIPE CARDS
Cook until onion is soft and translucent, stirring occasionally, 10 to 15 minutes. Add chicken broth, milk, polenta, and salt. Cover and cook on full cycle, stirring occasionally, until polenta has absorbed the liquid, about 20 minutes. Add Cheddar cheese, Parmesan cheese, and black pepper; stir until cheese …
From tfrecipes.com
From tfrecipes.com
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