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Polenta with Goat Cheese and Parmesan

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Polenta with Goat Cheese and Parmesan

Polenta with Goat Cheese and Parmesan
Ray Kachatorian
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total prep



  • Place the chicken stock in a medium saucepan over medium heat just until hot. Remove from the heat and cover to keep warm.
  • Meanwhile, combine the cream, milk, thyme, rosemary, shallot, garlic, and, chile in another medium saucepan and bring to a gentle simmer over medium-high heat. Strain the cream mixture into a heavy large saucepan.
  • Slowly whisk the polenta into the hot cream mixture. Whisk in the warm chicken stock. Whisk the polenta over medium heat until it boils. Reduce the heat to medium-low and simmer gently, stirring often, for 1 hour, or until the polenta resembles the consistency of mashed potatoes and no longer has a starchy taste.
  • Stir in the Parmesan cheese, goat cheese, parsley, and butter. Season to taste with salt and pepper.