POLENTA WITH VEGETABLES AND GOAT'S CHEESE

Polenta with Vegetables and Goat's Cheese image

Provided by barbara lentz @blentz8

Number Of Ingredients 13

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3 cup(s) vegetable stock
1 cup(s) quick cooking polenta
1 stick(s) butter
3 tablespoon(s) freshly shredded romano cheese
2 clove(s) garlic minced
2 cup(s) fresh spinach leaves blanched in boiling water for 1 minute drained and squeeze the moisture out
1/3 cup(s) mascarpone cheese
7 ounce(s) bunch of broccolini trimmed
1 cup(s) frozen edamame
3 tablespoon(s) olive oil
1 tablespoon(s) fresh basil chopped
zest and juice of 1 lemon
4 ounce(s) herbed goats cheese crumbled

Steps:

Place the vegetable stock in a large pot and bring to a boil. Whisk in the polenta. Add the butter and Romano cheese and mix until cheese has melted. Add the garlic and spinach and season with salt and pepper. Remove from heat and set aside.
Add water to another pot and bring to a boil. Add a little salt and add the brocolini and edamame. Cook 4 minutes. Drain and then put it back in the pot. Add the olive oil, basil, lemon juice and zest. Mix well.
Spoon the polenta on a serving plate and top with the vegetables. Top with the crumbled goats cheese.