Dorra Tahbet Pioneer Woman’s Goat Cheese Polenta is made with yellow cornmeal, salt, salted butter, and goat cheese, resulting in a creamy dish that takes only 25 minutes to be ready!
Try More Pioneer Woman Recipes:
💛 Why You’ll Love This Goat Cheese Polenta Recipe:
- Creamy Texture: The combination of cornmeal and goat cheese creates a velvety smooth polenta that melts in your mouth.
- Rich Flavor: The tanginess of the goat cheese adds depth and complexity to the otherwise simple dish.
- Quick Preparation: With just a handful of ingredients and minimal cooking time, it’s an effortless yet impressive side dish.
âť“ What Is Pioneer Woman’s Goat Cheese Polenta Recipe?
Pioneer Woman’s Goat Cheese Polenta combines traditional cornmeal with creamy goat cheese, creating a delectable side dish that elevates any meal.
🧀 Pioneer Woman Goat Cheese Polenta Ingredients
- 1 c. yellow cornmeal
- 1 tsp. salt
- 2 Tbsp. salted butter
- 4 oz. goat cheese
🥣 How To Make Pioneer Woman Goat Cheese Polenta
- Boil 4 and a half cups of water in a medium pot.
- Put the cornmeal into the boiling water in a thin stream, stirring continuously to avoid large clumps from forming.
- Turn the heat down to low and simmer, stirring occasionally, for around 15 minutes.
- Add a teaspoon of salt while cooking. Add a few teaspoons of water if the polenta is too thick.
- Mix in the butter and goat cheese until the cheese has fully softened, then serve.
đź’ Recipe Tips
- Gradual Incorporation: Pour the cornmeal into boiling water slowly while stirring continuously to prevent lumps from forming.
- Consistent Stirring: Keep stirring the polenta frequently throughout the cooking process to ensure a smooth and creamy texture.
- Adjusting Thickness: If the polenta becomes too thick, add a few teaspoons of water at a time until reaching the desired consistency.
- Complete Incorporation: Ensure the butter and goat cheese are fully melted and mixed into the polenta for a uniform flavor and texture.
🍗 What To Serve With Goat Cheese Polenta?
Serve Goat Cheese Polenta with Chicken Satay, Fried Red Tomatoes, Turkey Meatballs, Taco Potatoes, Brown Bread, Whiskey Meatballs, Tennessee Onions, Cornbread, Shredded Beef Tacos, Focaccia Bread, Zucchini Carrot Bread and Salmon Cakes.
🎚 How To Store Leftovers Goat Cheese Polenta?
- In The Fridge: Store leftover goat cheese polenta in an airtight container for up to 3 days.
- In The Freezer: Freeze leftover goat cheese polenta in portions for up to 3 months.
🥵 How To Reheat Leftovers Goat Cheese Polenta?
- On The Stove: Reheat gently leftover goat cheese polenta over low heat for 5 minutes, stirring occasionally.
- In The Microwave: Heat leftover goat cheese polenta in a microwave-safe dish in short 30-second intervals, stirring in between, until heated through.
FAQs
Can I substitute yellow cornmeal for polenta?
Yes, you can substitute regular medium or coarsely ground cornmeal for polenta in this recipe without compromising the dish’s texture or flavor.
How to keep goat cheese polenta from clumping?
To prevent clumping, mix cornmeal with cold water, then simmer the entire mixture, stirring frequently, until smooth and creamy.
Why is my goat cheese polenta not creamy?
Cook the polenta for a longer duration to allow the cornmeal to fully hydrate and the starches to thicken, resulting in a creamier texture.
How to tell when goat cheese polenta is done?
When the polenta starts pulling away from the sides of the pan, it’s done, indicating a thick and creamy consistency.
Try More Pioneer Woman Recipes:
- Pioneer Woman Chicken Meatball Polenta Bowl
- Pioneer Woman Fried Red Tomatoes
- Pioneer Woman Turkey Meatballs
Pioneer Woman Goat Cheese Polenta Nutrition Facts
Amount Per Serving
- Calories 227.7
- Total Fat 10.3g
- Saturated Fat 5.1g
- Cholesterol 15.0mg
- Sodium 577.5mg
- Potassium 245.8mg
- Total Carbohydrate 23.7g
- Dietary Fiber 3.3g
- Sugars 1.6g
- Protein 10.8g
Pioneer Woman Goat Cheese Polenta
Description
Pioneer Woman’s Goat Cheese Polenta is made with yellow cornmeal, salt, salted butter, and goat cheese, resulting in a creamy dish that takes only 25 minutes to be ready!
Ingredients
Instructions
- Boil 4 and a half cups of water in a medium pot.
- Put the cornmeal into the boiling water in a thin stream, stirring continuously to avoid large clumps from forming.
- Turn the heat down to low and simmer, stirring occasionally, for around 15 minutes.
- Add a teaspoon of salt while cooking. Add a few teaspoons of water if the polenta is too thick.
- Mix in the butter and goat cheese until the cheese has fully softened, then serve.
Notes
- Gradual Incorporation:Â Pour the cornmeal into boiling water slowly while stirring continuously to prevent lumps from forming.
Consistent Stirring:Â Keep stirring the polenta frequently throughout the cooking process to ensure a smooth and creamy texture.
Adjusting Thickness:Â If the polenta becomes too thick, add a few teaspoons of water at a time until reaching the desired consistency.
Complete Incorporation:Â Ensure the butter and goat cheese are fully melted and mixed into the polenta for a uniform flavor and texture.
