Goat Cheese Polenta takes a standard easy to make side dish to a whole new level with the rich and decadent flavor of tangy goat cheese.
During my last visit to my little sister’s house, we had a little brainstorming session of all the food I would make during my visit. We spent the entire week taking it easy, going to the park, doing a few little activities here and there for the kids, and we (I) cooked and ate a lot. One of the things she requested was ratatouille with goat cheese polenta.
I had made ratatouille before but had always just served it with garlic toast. I thought her idea to serve it with goat cheese polenta was genius. If you’ve never made polenta before, its extremely easy. I’m not talking about the tube of polenta that you buy and then slice it up. I’m talking about the dry polenta that you cook with broth. Folding some tart creamy goat cheese at the end with some butter elevated this side dish from good to oh-my-god-that-is-so-freaking-good status. Who would’ve thought something like goat cheese could do that? I would.
You can serve this goat cheese polenta as a side to any main course. It would go great with a protein like a pork chop and a nice green salad with a light vinaigrette. And of course, I highly recommend serving it with some hearty ratatouille. You will love it.
- 32 ounces chicken broth
- 1 teaspoon salt
- 1 cup polenta
- 2 tablespoons butter
- 4 ounces goat cheese
- Bring chicken broth and salt to a boil. Reduce heat to low and slowly whisk in polenta. Cook on low for about 25 minutes, until thick and creamy, stirring every few minutes.
- When done, remove from heat and stir in butter and goat cheese.
- Serve as a side next to any main course. Top with fresh grated parmesan, basil pesto, or ratatouille.