Creamy Polenta with Goat Cheese


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


  • 1 tablespoon salt

  • 1 pound quick-cooking polenta (2 ⅔ cups)

  • 4 ounces soft goat cheese

  • ½ 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.

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