**Polenta Goat Cheese Stacks: A Culinary Journey of Creamy Textures and Bold Flavors**
Embark on a delightful culinary adventure with our enticing Polenta Goat Cheese Stacks. These elegant stacks showcase the harmonious blend of creamy polenta, tangy goat cheese, and an array of flavorful ingredients. Each bite offers a symphony of textures and tastes that will tantalize your palate and leave you craving more.
Our collection of Polenta Goat Cheese Stack recipes presents a variety of culinary creations that cater to diverse preferences. From the classic combination of roasted red peppers and arugula to the vibrant flavors of sun-dried tomatoes and pesto, these recipes offer a delightful range of options. Whether you prefer a vegetarian delight or a meaty indulgence, our recipes have something for every taste.
Indulge in the simplicity of our Polenta Goat Cheese Stacks with Roasted Red Peppers and Arugula, a dish that highlights the natural flavors of fresh ingredients. Experience the burst of sweetness from roasted red peppers, the subtle bitterness of arugula, and the creamy richness of goat cheese, all perfectly complemented by the smooth polenta.
For a taste of the Mediterranean, try our Polenta Goat Cheese Stacks with Sun-Dried Tomatoes and Pesto. The sun-dried tomatoes add a sweet and tangy note, while the aromatic pesto infuses each bite with a vibrant herbaceousness. Paired with creamy goat cheese and polenta, this dish is a delightful symphony of flavors that will transport you to the sun-kissed landscapes of Italy.
Meat lovers will relish our Polenta Goat Cheese Stacks with Sausage and Mushrooms. Savory sausage and earthy mushrooms add a hearty and flavorful dimension to the delicate polenta and goat cheese. The combination of textures and flavors in this dish is sure to satisfy even the most discerning palate.
Each recipe in our collection provides step-by-step instructions, ensuring that even novice cooks can create these culinary masterpieces with ease. With our guidance, you'll be able to impress your family and friends with these visually stunning and taste-bud-tantalizing Polenta Goat Cheese Stacks.
CHEESY POLENTA
Provided by Giada De Laurentiis
Time 22m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.
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
CREAMY POLENTA WITH GOAT CHEESE
Soft goat cheese adds a tang to this otherwise basic polenta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Number Of Ingredients 5
Steps:
- 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.
BAKED POLENTA WITH SPINACH & GOAT'S CHEESE
This Italian vegetarian recipe is smart enough for a dinner party, but has just six ingredients
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 6
Steps:
- Heat oven to 220C/200C fan/gas 7 and boil the kettle. In a bowl, mix the garlic and tomatoes with seasoning, then pour into a large baking dish. Place the spinach in a large colander and pour boiling water over until wilted. Rinse in cold water and squeeze out all the excess water you can with your hands. Roughly chop, season, and scatter on top of the tomatoes.
- Slice the polenta, then overlap on top of the spinach. Drizzle with the oil and bake in the oven for 10-15 mins. Scatter over the cheese and return to the oven for 5 mins more, or until the cheese is golden and bubbling.
Nutrition Facts : Calories 240 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 1.6 milligram of sodium
POLENTA STACKS WITH EGGPLANT, TOMATO AND MOZZARELLA
Yield Serves 6
Number Of Ingredients 15
Steps:
- For polenta:
- Bring 2 cups water and salt to boil in heavy small saucepan. Gradually whisk in cornmeal. Reduce heat to medium-low; simmer until polenta is very thick, whisking constantly, about 6 minutes. Remove from heat. Add cheese and butter; whisk until melted. Mix in basil. Season generously with pepper. Spread in 9x9x2-inch metal baking pan. Chill until cold, about 1 hour.(Can be made 1 day ahead. Cover, keep chilled.)
- For stacks:
- Preheat broiler. Place eggplant on baking sheet. Brush with oil on both sides; sprinkle with salt and pepper. Broil until brown, about 4 minutes per side. Arrange 12 tomato slices on large plate (discard end slices). Drizzle each slice with a few drops of vinegar. Sprinkle eggplant and tomatoes with oregano.
- Preheat oven to 375°F. Oil baking sheet. Cut polenta into 25 squares. Place 12 squares on sheet. Top each with eggplant round. Cut cheese into 1/3-inch thick slices; place atop squares. Top each with tomato slice (save remaining polenta and cheese for another use).
- Bake polenta stacks until heated through and cheese melts, about 15 minutes. Top each stack with 1 basil leaf.
PAN-FRIED POLENTA WITH CORN, KALE AND GOAT CHEESE
This is a gourmet polenta recipe as it uses kale and goat cheese.
Provided by Candice
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 2h20m
Yield 2
Number Of Ingredients 12
Steps:
- In a medium saucepan, heat the butter over medium heat. Add the garlic and stir constantly for 1 minute; don't let the garlic brown. Add 3 cups of the water, and bring it to a boil.
- While the water heats, whisk together in a bowl the cornmeal, salt, and 1 cup water to make a smooth mixture.
- When the water in the saucepan comes to a boil, pour the mixture into it. Whisk constantly for 3 minutes to prevent lumps from forming. Turn the heat to low. Cook for 40 minutes, stirring with a wooden spoon every 10 minutes. Stir in the corn kernels and cook the polenta 5 minutes more. Stir in the pepper and Parmesan cheese. Pour the polenta into a lightly oiled 8x8 inch pan and smooth the top with a spatula. Chill the polenta in a refrigerator for 1 hour.
- While the polenta is cooling, cut away the stems and center stalks of the kale. Cut the leaves into 3-inch pieces.
- Cut the chilled polenta into 4 large triangles. Heat the olive oil in a large non-stick skillet over medium-high heat. When the oil begins to smoke, carefully add the polenta triangles. Fry the polenta until it is golden brown on the underside, then turn the polenta over and cook it until it is golden brown on the other side. Arrange the polenta on a baking sheet.
- Preheat the broiler on your oven.
- Place the kale and 1/3 cup water into the skillet that was just used to fry the polenta. Cover the skillet and cook the kale over a medium-high heat for 4 minutes.
- Place the tomato slices on top of the polenta triangles. Sprinkle the goat cheese on top of the tomato slices. Broil the polenta until the cheese melts and the tomatoes begin to cook.
- Arrange the kale on a serving platter. Place the hot polenta triangles on top of the kale and serve immediately.
Nutrition Facts : Calories 690 calories, Carbohydrate 88.5 g, Cholesterol 53.3 mg, Fat 31.1 g, Fiber 10.4 g, Protein 23.9 g, SaturatedFat 14.9 g, Sodium 1250.3 mg, Sugar 6.4 g
PORTOBELLO POLENTA STACKS
My friends and I have recently started growing portobello mushrooms from kits we found at a farmers market. We love to try new recipes-like this one-with our harvest. -Breanne Heath, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a small saucepan, heat oil over medium heat. Add garlic; cook and stir until tender, 1-2 minutes (do not allow to brown). Stir in vinegar; remove from heat., Place mushrooms in a 13x9-in. baking dish, gill side up. Brush with vinegar mixture; sprinkle with salt and pepper. Top with polenta and tomato slices; sprinkle with cheese., Bake, uncovered, until mushrooms are tender, 20-25 minutes. Sprinkle with basil.
Nutrition Facts : Calories 219 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 764mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
Tips:
- Use a good quality polenta: This will make a big difference to the final dish. Look for a polenta that is made with finely ground cornmeal and has a creamy texture.
- Cook the polenta according to the package directions: This will ensure that it is cooked through and has the right consistency.
- Season the polenta well: Salt and pepper are essential, but you can also add other spices or herbs to taste.
- Let the polenta cool before slicing it: This will make it easier to cut and will help it hold its shape.
- Sear the polenta slices in a hot pan: This will give them a nice crispy crust.
- Top the polenta slices with your favorite toppings: Goat cheese, roasted vegetables, and a balsamic reduction are all great options.
Conclusion:
Polenta is a versatile ingredient that can be used in a variety of dishes. These polenta goat cheese stacks are a delicious and easy way to enjoy polenta. They are perfect for a light lunch or dinner, and they can also be served as an appetizer or side dish. With a few simple ingredients, you can create a dish that is both flavorful and visually appealing. So next time you're looking for a new way to enjoy polenta, give these stacks a try.
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