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Creamy Polenta with Goat Cheese


Soft goat cheese adds a tang to this otherwise basic polenta.

Source: Mad Hungry, April 2011


  • 1 tablespoon salt
  • 1 pound quick-cooking polenta (2 2/3 cups)
  • 4 ounces soft goat cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter


  1. Bring 1 quart of water to a boil in a medium-size saucepan. Add salt and slowly add polenta, in a thin stream, whisking constantly to avoid lumps. Continue whisking until thick and creamy, about 5 minutes. Stir in the cheeses and butter. Serve immediately.

Reviews Add a comment

  • MS10954327
    28 MAR, 2012
    Whoa Nelly!...someone really goofed on this recipe!...the liquid to dry ratio is incorrect...should read 2 quarts of water to 1lb of polenta. I ended up with a huge pot of yellow playdoh!...I had to keep adding hot liquid to get it to loosen up.Hopefully someone will read this review and make the necessary changes to this recipe. Very disappointed!