Best 2 Goat Cheese And Rosemary Polenta Recipes
Indulge in a culinary journey with our carefully curated collection of goat cheese and rosemary polenta recipes. Embark on a flavor-filled adventure with our creamy polenta dishes, each infused with the distinct tang of goat cheese and the aromatic essence of rosemary. From classic Italian comfort food to innovative modern creations, our recipes cater to diverse tastes and skill levels.
Savor the classic Goat Cheese and Rosemary Polenta, where tender polenta meets creamy goat cheese and fragrant rosemary, creating a harmonious balance of flavors. Elevate your brunch game with our savory Goat Cheese and Rosemary Polenta Waffles, where crispy waffles envelop a luscious goat cheese filling, complemented by the earthy notes of rosemary.
For a vegetarian delight, try our hearty Goat Cheese and Rosemary Stuffed Bell Peppers, where colorful bell peppers are filled with a flavorful combination of polenta, goat cheese, and rosemary. Experience a taste of Italy with our Goat Cheese and Rosemary Polenta Pizza, where a crispy polenta crust is topped with creamy goat cheese, tangy tomatoes, and aromatic rosemary.
Explore the unique flavors of our Goat Cheese and Rosemary Polenta Cakes, where polenta flour lends a delightful texture to these moist and flavorful cakes, infused with goat cheese and rosemary. And for a sweet treat, indulge in our Goat Cheese and Rosemary Polenta Cookies, where chewy cookies are studded with goat cheese and rosemary, creating a delightful balance of sweet and savory.
GOAT CHEESE AND ROSEMARY POLENTA
Make and share this Goat Cheese and Rosemary Polenta recipe from Food.com.
Provided by GoldsmithLissa
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring stock to boil in large pot over high heat.
- Whisk in polenta in a steady stream and decrease heat to medium.
- Cook, stirring with a wooden spoon, constantly until mixture begins to thicken, approximately 10 minutes or till thickened.
- Add cheese and rosemary. Cook 2 minutes.
- Stir in butter and salt and pepper to taste.
- Remove from heat and adjust consistency by thinning with more stock if needed.
Nutrition Facts : Calories 556.7, Fat 25, SaturatedFat 13.9, Cholesterol 59.7, Sodium 796.2, Carbohydrate 60.8, Fiber 4.5, Sugar 7.2, Protein 23.3
POLENTA WITH GOAT CHEESE AND ROSEMARY
Sam Sifton brought this recipe, from the chef Matthew Kenney, to The Times in 2009. Mr. Kenney had great success in the 1990s with a string of restaurants, and this dish became a dinner party favorite, of sorts, for Brooklynites of a certain time. The ingredients are few, and the technique simple. So do as Sifton suggests: "Get good organic apples that can hold up to heat and the best coarse-ground polenta and thick, creamy goat cheese you can find. Spend the money for Grade A maple syrup and organic pecans. And spend the time to find the candied ginger, which adds a bright, floral taste to the final dish." Serve it with these pork chops, another of Mr. Kenney's dishes.
Provided by Sam Sifton
Categories dinner, easy, quick, main course
Time 20m
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Bring the stock to a boil in a large, heavy saucepan over high heat. Whisk in the polenta in a steady stream, then decrease the heat to medium. Cook, stirring with a wooden spoon, more constantly than you would think possible, until the polenta begins to thicken, approximately 10 minutes. (Keep stirring; otherwise the polenta will boil up and may splatter on your hand.)
- Add the cheese and rosemary and stir for approximately 2 minutes. Stir in the butter, season with salt and pepper to taste and serve. It keeps well on the stove, though it thickens as it rests. If cooking before the chops are done, which is a smart idea, either remove from the heat at a thinner consistency or add a little more stock later.
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 5 grams, Carbohydrate 51 grams, Fat 14 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 759 milligrams, Sugar 5 grams, TransFat 0 grams
Tips:
- Use fresh ingredients: Always use fresh rosemary and goat cheese for the best flavor.
- Don't overcook the polenta: Polenta should be cooked until it is creamy and tender, but not mushy.
- Use a good quality olive oil: The olive oil you use will make a big difference in the flavor of the dish.
- Season the polenta to taste: Add salt, pepper, and garlic powder to taste.
- Garnish with fresh herbs: Fresh herbs like parsley, basil, or thyme add a nice touch of flavor and color.
- Serve the polenta immediately: Polenta is best served immediately after it is cooked.
Conclusion:
Goat cheese and rosemary polenta is a delicious and versatile dish that can be served as a main course or a side dish. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a quick and easy weeknight meal or a special dish to serve for a dinner party, goat cheese and rosemary polenta is sure to please.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #side-dishes #easy #european #beginner-cook #dinner-party #grains #dietary #seasonal #low-calorie #low-in-something #pasta-rice-and-grains
You'll also love
