Tangy Chevre Polenta
From jo_jo_ba 14 years ago
- 20 minutes to make
- Serves 2
Slightly modified (and reduced) from a Canadian Living recipe, this polenta is delicious either right out of the pot and creamy or allowed to set, cut into sticks and roasted. The sun dried tomatoes add a little dimension and colour (not to mention nutrition) to the mixture.
Ingredients
- 2 1/4 cups water shopping list
- 6 (dry pack) sun-dried tomato halves, diced small shopping list
- 1/2 tsp salt shopping list
- 1/4 tsp garlic powder shopping list
- 1/4 tsp dried oregano shopping list
- 1 tsp pepper shopping list
- 1/2 cup Bob's Red Mill corn grits (polenta) shopping list
- 2 oz semi-soft goat cheese, crumbled shopping list
How to make it
- In a saucepan (heavy bottomed is best!), combine water, tomatoes, salt, garlic powder, oregano and pepper. Bring to a boil.
- In a steady stream, stirring constantly, add polenta and cook (still stirring) for 20 minutes. Remove from heat.
- Stir in the goat cheese until melted, serve immediately.
- *Note: if chilling to slice/roast, pour into a greased baking dish and allow to cool to room temperature. Cover and refrigerate overnight.
People Who Like This Dish 6
- tracydiziere Phoenix, AZ
- elgab89 Toronto, CA
- fishtrippin Estelline, SD
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- marpar Copenhagen, DK
- chefelaine Muskoka, CANA
- jo_jo_ba Oshawa, CA
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The Rating
Reviewed by 3 people-
Yummy! I am printing it right now!
elgab89
in Toronto loved it
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Terrific! I love polenta, and the added flavors would be great! High Five! :+D
Elaine
chefelaine
in Muskoka loved it
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