Polenta With Goat Cheese And Rosemary Recipes

POLENTA WITH GOAT CHEESE AND ROSEMARY

Steps:

• Bring the stock to a boil in a large, heavy saucepan over high heat. Whisk in the polenta in a steady stream, then decrease the heat to medium. Cook, stirring with a wooden spoon, more constantly than you would think possible, until the polenta begins to thicken, approximately 10 minutes. (Keep stirring; otherwise the polenta will boil up and may splatter on your hand.)
• Add the cheese and rosemary and stir for approximately 2 minutes. Stir in the butter, season with salt and pepper to taste and serve. It keeps well on the stove, though it thickens as it rests. If cooking before the chops are done, which is a smart idea, either remove from the heat at a thinner consistency or add a little more stock later.

ROSEMARY POLENTA

Steps:

• Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt, and pepper and saute for 1 minute. Add the chicken stock, half-and-half, and milk and bring to a boil. Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk. Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly. Off the heat, stir in the Parmesan. Pour into a 9 by 13 by 2-inch pan, smooth the top, and refrigerate until firm and cold.
• Cut the chilled polenta into 12 squares, as you would with brownies. Lift each one out with a spatula and cut diagonally into triangles. Dust each triangle lightly in flour. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saute pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside. Add more butter and oil, as needed. Serve immediately.

GOAT CHEESE AND ROSEMARY POLENTA

Steps:

• Bring stock to boil in large pot over high heat.
• Whisk in polenta in a steady stream and decrease heat to medium.
• Cook, stirring with a wooden spoon, constantly until mixture begins to thicken, approximately 10 minutes or till thickened.
• Add cheese and rosemary. Cook 2 minutes.
• Stir in butter and salt and pepper to taste.
• Remove from heat and adjust consistency by thinning with more stock if needed.

CREAMY POLENTA WITH GOAT CHEESE

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.

ROSEMARY BEEF ROAST OVER CHEESY POLENTA

Steps:

• Mix rosemary, garlic, 2 teaspoons salt and pepper; rub over meat. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat a 5- or 6-qt. slow cooker. Add broth to skillet; cook 1 minute, stirring to loosen browned bits from pan. Pour over meat. Cook, covered, on low until meat is tender, 7-9 hours., For polenta, in a large heavy saucepan, bring water, milk and remaining 1 teaspoon salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from sides of pan, 15-20 minutes. (Mixture will be very thick.) Remove from heat; stir in Parmesan cheese and butter. Serve with roast. If desired, serve with additional rosemary and Parmesan cheese.

PAN-FRIED POLENTA WITH CORN, KALE AND GOAT CHEESE

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.

CROCK POT POLENTA WITH GOAT CHEESE AND FRESH MOZZARELLA

Steps:

• Mix 2 cups of cold water with ground corn in crock pot so there are no lumps.
• The rest of the water should be hot. Mix that in until there are no lumps.
• Mix in the cheeses until mixed. Don't worry if it isn't melted right away.
• Put the crock pot on high and bake covered. After an hour or so, if you're around, give it a good stir.
• Mine has a four hour high and then goes to warm. I let it go overnight and in the morning it's perfect for a morning dish.
• I then put the leftovers in a Saran Wrap lined bread pan and put in the refrigerator to firm up. It can then be sliced and baked, pan fried, etc. however you love to use polenta. You can also leave out the cheese and increase the cornmeal by about half a cup for a plain polenta, add fresh or dried herbs (Italian herbs, fresh basil, garlic, etc all are amazing) to change things up.

POLENTA TOASTS WITH GOAT CHEESE AND FRESH THYME

Steps:

• Lightly oil 2 baking sheets. Combine 6 cups water and salt in heavy large saucepan. Bring to boil. Gradually add cornmeal, whisking until smooth. Reduce heat to low. Cover and cook until polenta is thick and creamy, stirring frequently, about 10 minutes. Cool 5 minutes.
• Preheat oven to 350°F. Spoon warm polenta out onto wet work surface. Roll out polenta with wet rolling pin to 1/3-inch thickness. Cool completely. Using wet 1 3/4- to- 2-inch round cookie cutter, cut out polenta rounds. Discard polenta scraps. Transfer rounds to baking sheets.
• Lightly brush polenta with oil. Bake polenta 15 minutes. Turn polenta rounds over. Lightly brush with oil and bake until polenta is slightly puffed and pale golden, about 10 minutes longer.
• Spoon goat cheese into pastry bag fitted with large star tip. Transfer polenta rounds to platter. Pipe 1 small rosette in center of each polenta round. Sprinkle with thyme and serve.