Polenta and Goat Cheese Salad

January 16, 2009 at 2:45 am 2 comments

Giant Eagle (A grocery store in these parts) had a giant box of Cornmeal on sale for 89 cents. I stood in the asile thinking of all the fantastic things I could do and I realized that I could make an awful lot of polenta. And so I did. Cypress Grove makes the best goat cheese and there is just something so right about polenta and goat cheese. Really though, any Chevre will work.


For the Polenta:

3 Tbs Butter

1 tbs olive oil

2 Cups of water

1 Cup of Milk or Half and Half

1 tsp sea salt

1 tsp Black pepper

Rosemary, chopped, as much (or little) as you’d like

1 Cup or Cornmeal

Melt butter and olive oil in medium saucepan. Add water, milk, salt, pepper, and rosemary. Heat on medium low stirring constantly for about 10 minutes. Do not boil.

Add polenta and stir with a whisk until thick and stirring becomes difficult.

Pour into *very* lightly greased cake pan. Allow to cool and cover with plastic wrap. Refrigerate for at least an hour.

Cut cold polenta with a cookie cutter or biscuit cutter and fry until golden brown on both sides.


For the salad:

Any kind of lettuce you would like. We used a Mediterranean blend

Goat cheese. Purple Haze Chevre is pretty much the best and is what we used here.

Balsamic Dressing or Balsamic Reduction. We made a balsamic reduction with a smidge of brown sugar.


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2 Comments Add your own

  • 1. marguerite  |  January 25, 2009 at 11:10 pm

    That’s beautiful!! I keep meaning to try polenta.

  • 2. Jen  |  January 28, 2009 at 11:57 pm

    I think you need to make this and send it to me 🙂 It sounds sooo good!

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