Polenta Goats Cheese Stacks Recipes

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.

GOAT CHEESE POLENTA

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

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'S CHEESE POLENTA WITH MUSHROOMS

Steps:

• Place water and wine in a pan and bring to the boil.
• Add the salt and butter and once the butter is melted add the polenta in a steady stream. Whisk until cooked (for most brands, 2 minutes).
• Remove from the heat and stir in the goats cheese.
• In a fry pan heat 1 tbsp of the oil and fry the mushrooms for 2 minutes, remove and set aside.
• Split the spinach into 2 batches and fry in 1 tbsp oil for each batch. Fry until just wilted.
• Serve the polenta topped with the spinach and mushrooms and sprinkled with the cheddar.