Polenta is the Italian version of grits and this creamy goat cheese polenta is the perfect vehicle for a variety of proteins from pork to shrimp to short ribs.
Everyone has childhood memories and for me many involve food, including the California Grill at Disney World. I remember feeling a little overwhelmed by the menu when my mom suggest I get the pork tenderloin with goat cheese polenta. If you’ve never had polenta, as I said earlier it is basically Italian grits.
I had never tried polenta at that point but was feeling adventurous. I remember after the first bite I turned to my mom and said this was amazing! Now I liked the pork, but it was all about the polenta. Speaking of California Grill, I just checked the menu and they still have the pork with polenta that I had 20+ years ago!
So today I’m recreating one of those childhood memories with this goat cheese polenta. What makes polenta great is it’s a great vehicle to add a ton of different proteins to, whether it’s pork. shrimp, fish or short ribs! So I hope you give this goat cheese polenta a try.
What Ingredients are in this Goat Cheese Polenta?
- Milk
- Water
- Kosher Salt
- Polenta
- Unsalted butter
- Goat cheese
- Parmesan cheese
How to Make Goat Cheese Polenta
- Bring water, milk and salt to low boil in large saucepan.
- Slowly pour in polenta, whisking until there are no clumps, about 5 minutes.
- Reduce heat to low, cover and cook for 30 minutes. Whisk every 5 minutes with a wooden spoon as it gets thicker.
- Once polenta is creamy, remove from heat and whisk in butter, goat cheese and Parmesan cheese.
Polenta vs Grits
There is one main difference. Polenta is made with ground yellow corn whereas grits are made from white corn. Because of that, polenta is much coarser, while grits are finer. But at the end of the day, you can substitute each for one another if push comes to shove.
Is Polenta Gluten-Free?
Yes. Polenta is made from corn, which does not contain gluten, the proteins responsible for negative reactions for people with celiac disease or gluten sensitivity. Gluten is found in grains like wheat, barley, and rye.
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 too rich. Using half of each gives you the perfect polenta.
- Whisk the polenta constantly for at least 5 minutes right when you add it to the boiling liquid. This helps prevent it from sticking and burning.
- As the goat cheese polenta is simmering, stir every 5 minutes so it doesn’t burn.
- The polenta is ready when the individual grains are tender. It should be spreadable, spoonable and creamy.
- Don’t add additional flavor until the polenta is done. Stir in the butter, goat cheese and Parmesan at this point.
- Polenta can be stored in an airtight container for 2-3 days in the fridge. When reheating, add 1/4 cup to 1/2 cup water to help bring back the creaminess.
Other Side Dish Recipes
- Goat Cheese Risotto
- Cheddar Pierogies
- Creamy Garlic Mashed Cauliflower
- Potato Latkes
- Crispy Roasted Potatoes
If you’ve tried this Goat Cheese Polenta or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
Goat Cheese Polenta
Ingredients
- 2 cups milk
- 2 cups water
- 1 tsp kosher salt
- 1 cup polenta
- 2 tbsp unsalted butter
- 4 oz goat cheese
- 1/4 cup freshly grated Parmesan cheese
Instructions
- 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.
Notes
- 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 too rich. Using half of each gives you the perfect polenta.
- Whisk the polenta constantly for at least 5 minutes right when you add it to the boiling liquid. This helps prevent it from sticking and burning.
- As the goat cheese polenta is simmering, stir every 5 minutes so it doesn't burn.
- The polenta is ready when the individual grains are tender. It should be spreadable, spoonable and creamy.
- Don't add additional flavor until the polenta is done. Stir in the butter, goat cheese and Parmesan at this point.
- Polenta can be stored in an airtight container for 2-3 days in the fridge. When reheating, add 1/4 cup to 1/2 cup water to help bring back the creaminess.
Big fan of polenta as well!