Marry This Pioneer Woman Goat Cheese Polenta Recipe is a creamy and easy recipe, which is made with yellow cornmeal and tangy goat cheese. It’s an ideal side dish, ready in about 25 minutes.
Jump to RecipePioneer Woman Goat Cheese Polenta Recipe Ingredients
- 1 cup yellow cornmeal
- 1 teaspoon salt (plus extra for cooking)
- 2 tablespoons salted butter
- 4 ounces goat cheese
- 4 ½ cups water
How To Make Pioneer Woman Goat Cheese Polenta
- Boil water and add cornmeal: In a medium pot, bring 4 ½ cups of water to a rolling boil. While whisking continuously, slowly pour the cornmeal into the boiling water in a thin, steady stream.
- Simmer the polenta: Reduce the heat to low to maintain a gentle simmer. Continue to cook for about 15 minutes, stirring frequently to prevent it from sticking to the bottom of the pot. Stir in 1 teaspoon of salt during this time.
- Add cheese and butter: Once the polenta is thick and cooked through, remove it from the heat. Stir in the salted butter and goat cheese until they are completely melted and the polenta is smooth and creamy.
- Rest and serve: Let the polenta sit for a few minutes to firm up slightly, then serve warm.
Recipe Tips
- How do I get smooth, lump-free polenta? The secret is to whisk constantly while you pour the cornmeal into the boiling water in a very slow, thin stream. This prevents clumps from forming before the cornmeal has a chance to hydrate.
- What if my polenta gets too thick? Polenta will continue to thicken as it cooks and cools. If it becomes thicker than you’d like, simply stir in a splash of warm water or milk, a little at a time, until it reaches your desired consistency.
- What’s the best goat cheese to use? For the creamiest texture, use a log of fresh goat cheese. Pre-crumbled goat cheese often has anti-caking agents that can prevent it from melting as smoothly into the polenta.
- Can I use a different type of cornmeal? Yellow cornmeal is classic, but you can use white cornmeal as well. Avoid corn flour or masa harina, as they have a different texture. Stone-ground cornmeal will result in a more rustic, textured polenta.
What To Serve With Goat Cheese Polenta
This creamy, tangy polenta is a fantastic base for a variety of savory dishes. It pairs wonderfully with:
- Braised short ribs or beef stew
- Sautéed shrimp with garlic and herbs
- Roasted vegetables, like mushrooms, asparagus, or cherry tomatoes
- A simple marinara or bolognese sauce
- Pan-seared scallops or grilled chicken
How To Store Goat Cheese Polenta
Refrigerate: Store leftover polenta in an airtight container in the refrigerator for up to 4 days. The polenta will become very firm and solid when chilled. Reheat: To reheat, slice the firm polenta and pan-fry the slices in butter or olive oil until golden and crispy on both sides. Alternatively, you can place it in a saucepan with a splash of milk or broth and stir over low heat until it becomes creamy again.
Goat Cheese Polenta Nutrition Facts
- Calories: 220 kcal
- Carbohydrates: 28g
- Protein: 7g
- Fat: 9g
- Saturated Fat: 5g
- Sodium: 750mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different kind of cheese?
Yes. While goat cheese provides a signature tang, you could easily substitute it with other creamy or flavorful cheeses like Parmesan, Gruyère, or a sharp white cheddar.
What is the difference between polenta and grits?
Polenta is typically made from yellow corn, while grits are traditionally made from white corn (hominy). Polenta often has a slightly coarser grind than grits, resulting in a different texture.
Can I make this polenta ahead of time?
Yes. You can make the polenta, let it cool, and store it in the refrigerator. It’s easy to reheat either by pan-frying slices or by warming it in a pot with a little liquid to make it creamy again.
Try More Recipes:
- Pioneer Woman Philly Cheesesteak Casserole Recipe
- Pioneer Woman Strawberry Cheesecake Brownies Recipe
- Pioneer Woman Sloppy Joe Mac And Cheese Recipe
Pioneer Woman Goat Cheese Polenta Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy4
servings5
minutes15
minutes220
kcalA simple, creamy, and tangy polenta made with yellow cornmeal and fresh goat cheese, perfect as a versatile side dish.
Ingredients
1 cup yellow cornmeal
4 ½ cups water
1 tsp salt
2 tbsp salted butter
4 oz goat cheese
Directions
- Bring water to a boil in a medium pot.
- While whisking constantly, slowly pour the cornmeal into the boiling water in a thin stream.
- Reduce heat to a simmer and cook for 15 minutes, stirring often. Stir in the salt.
- Remove the pot from the heat and stir in the butter and goat cheese until fully melted and smooth.
- Let it rest for a few minutes before serving warm.
Notes
- Whisking continuously as you add the cornmeal is the key to preventing lumps.
- If the polenta becomes too thick, you can stir in a little extra water or milk.
- Use a log of fresh goat cheese for the creamiest, best-melting results.
- Leftover polenta will solidify in the fridge and can be sliced and pan-fried.
