Best Polenta Half Moons With Whipped Goat Cheese Recipes

POLENTA WITH GOAT CHEESE AND ROSEMARY

Polenta With Goat Cheese and Rosemary image

Sam Sifton brought this recipe, from the chef Matthew Kenney, to The Times in 2009. Mr. Kenney had great success in the 1990s with a string of restaurants, and this dish became a dinner party favorite, of sorts, for Brooklynites of a certain time. The ingredients are few, and the technique simple. So do as Sifton suggests: "Get good organic apples that can hold up to heat and the best coarse-ground polenta and thick, creamy goat cheese you can find. Spend the money for Grade A maple syrup and organic pecans. And spend the time to find the candied ginger, which adds a bright, floral taste to the final dish." Serve it with these pork chops, another of Mr. Kenney's dishes.

Provided by Sam Sifton

Categories dinner, easy, quick, main course

Time 20m

Yield Serves 4 to 6

Number Of Ingredients 7

Ingredients

6 cups chicken stock, preferably homemade, plus more as needed
2 cups polenta
6 ounces soft goat cheese, crumbled
1 teaspoon finely chopped rosemary
2 tablespoons butter
Kosher salt
freshly ground black pepper

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.

Nutrition Facts : @context http, Calories 391, UnsaturatedFat 5 grams, Carbohydrate 51 grams, Fat 14 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 759 milligrams, Sugar 5 grams, TransFat 0 grams

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

Ingredients

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.

POLENTA WITH GORGONZOLA CHEESE

Polenta with Gorgonzola Cheese image

Provided by Giada De Laurentiis

Categories side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 7

Ingredients

6 cups water
1 3/4 teaspoons salt
1 1/2 cups yellow cornmeal
1/4 cup (1/2 stick) unsalted butter
1/2 cup heavy whipping cream
3 ounces mild Gorgonzola, cut into 1/2-inch cubes
Additional salt and freshly ground black pepper, optional

Steps:

Bring 6 cups of water to a boil in a heavy large saucepan. Add 1 3/4 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat and simmer until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes. After 10 minutes, you can switch to a wooden spoon for easier stirring.
Turn off the heat. Add the butter, cream and Gorgonzola and stir until the cheese melts. Season with additional salt and pepper, to taste. Transfer the polenta to a bowl and serve.
Note: If you're making the polenta ahead of time, put it on a double boiler and cover it with plastic wrap to keep it warm.