Goat Cheese Polenta Recipe - Chisel & Fork (2024)

FAQs

Goat Cheese Polenta Recipe - Chisel & Fork? ›

The 45 minutes of cooking time is crucial. I always thought my polenta looked done after 15 or 20 minutes of cooking, but just because it's thickened doesn't mean the cornmeal has cooked through. Keep on cooking until it tastes creamy, corny, and a little bit sweet. That extra time makes all the difference.

The 45 minutes of cooking time is crucial. I always thought my polenta looked done after 15 or 20 minutes of cooking, but just because it's thickened doesn't mean the cornmeal has cooked through. Keep on cooking until it tastes creamy, corny, and a little bit sweet. That extra time makes all the difference.

Cooked veggies are the perfect way to add hearty texture, richness, and flavor to creamy polenta. Try pairing it with roasted broccoli, Brussels sprouts, tomatoes, butternut squash, or cauliflower, with grilled mixed vegetables or zucchini, or with sautéed mushrooms.

Polenta is done when texture is creamy and the individual grains are tender. Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand for 5 minutes to thicken.

If the polenta is too runny for you, or the grits need another 15-20 minutes, give it any more necessary time in the oven and a finishing whisking.

The Liquid

In Italian cooking, polenta is made with water. Some more Americanized recipes will prompt you to start with milk or stock, but (in my opinion) they are wrong. Hydrating your polenta with water will allow the flavor of the corn to shine, and it will allow each individual grain to absorb salt more readily.

To spice things up for the adults at home, it can be fun to finish the polenta with a sprinkle of blue cheese, spiced pine nuts, or pepitas (for texture), and a drizzle of pesto, gremolata or other green herb sauces.

Instead of constant stirring, a quick, vigorous initial stir—always with a whisk, not a spoon—quickly releases enough starch from the corn that little stirring is needed after that. Then the grains should cook low and slow—no supervision needed.

In essence, too little water makes polenta that's undercooked and gritty. Using more liquid does extend the cooking time, but I like to think of it as the proper cooking time, not a long cooking time.

Whisk the ingredients: In a Dutch oven or oven-safe pot with a lid, whisk together the cornmeal, water, and salt. Cover and bake: Cover the pot and bake at 350°F for 50 minutes. Stir vigorously (and carefully): Remove the pot from the oven and uncover.

Can you overcook polenta? ›

Can you overcook polenta? Yes, you can overcook polenta but the good news is that it is easy to correct. You can adjust the texture again with more liquid until your ratio is perfect.

In a large, deep saucepan, bring 5 cups of water to a boil. While whisking constantly, add polenta in a slow, steady stream. Reduce heat to medium, cook until thickened, stirring occasionally with a wooden spoon, about 15 minutes. Remove pan from heat and stir in cheese, heavy cream, and butter.

Polenta basically comes in two varieties: hot, semi-liquid or solidified and served in rectangular sticks – finger foods that are either fried in butter or olive oil, or grilled and then left to cool.

If polenta becomes too firm or begins to set, add a small amount of water, stock, or milk and beat in with a whisk until liquid is fully incorporated and no lumps remain.

You could use a spoon, but whisking as it thickens will break up clumps and make polenta that is creamier throughout. (If using a spoon at the beginning, you'll have to whisk vigorously for a while to break up clumps. Polenta should look like loose scrambled eggs in the pan.

Tips for Making the Creamiest, Smoothest Polenta

Pouring the liquids into the cornmeal in a slow, gradual stream. If you prefer a thicker consistency, cook the polenta a bit longer. Adding some grated cheese brings extra flavor to this traditional dish.