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Polenta with Goat Cheese and Parmesan

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Ray Kachatorian

1 hr 20 mins total
5 mins prep

Recipe Filed Under
Cheese, Dairy, Grain, Vegetarian, Appetizer, Side Dish, Dinner, Winter, Entertaining

Provided By: Curtis Stone

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Ingredients

Serves:

5 cups chicken stock

2 cups heavy cream

2 cups whole milk

1 fresh thyme sprig

1 fresh rosemary sprig

1 shallot, cut in half

2 garlic cloves, peeled and crushed

1 small dried árbol chile

1 1/2 cups polenta (coarse corn meal)

1/2 cup freshly grated Parmesan cheese

1/2 cup soft goat cheese

2 tablespoons thinly sliced fresh flat leaf parsley

2 tablespoons (1/4 stick) unsalted butter

Salt and freshly ground black pepper

Directions

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.