Comments on: Creamy Polenta with Goat Cheese

By: Kerry

Kerry — Wed, 29 Feb 2012 20:39:03 +0000

I made this dish with the short ribs with wine and cream and it was so delicious. My husband does not even like goat cheese, but loved this! It is so creamy and the goat cheese provides a great tang. It is important to eat them hot though because they become too gummy otherwise.

By: Sarah Fowler

Sarah Fowler — Wed, 25 May 2011 00:27:31 +0000

Excellent idea! I made this to go with chicken with apple cider sauce, and I wound up mixing the sauce into the polenta on the plate. I feel like it may have been a little bland without the sauce so if I make it as a stand-alone side I’ll probably add some thyme and perhaps cook in chicken stock for more flavor. It was still delicious!!

By: ealindsey

ealindsey — Tue, 23 Nov 2010 19:59:32 +0000

I made this to go with the braised short ribs and it was to die for! Great texture and super flavor from the addition of goat cheese.

By: hippinski

hippinski — Mon, 05 Apr 2010 15:58:36 +0000

I loved this recipe. The only thing I did different was add in just a pinch of dried thyme to make it go better with the beef ragu I had made to go with it. But this was easy and tasty…and it had goat cheese! What more could a girl ask for.

By: erica92282

erica92282 — Thu, 11 Mar 2010 17:59:02 +0000

I made this for my family and they loved it. I did change it a little by using half heavy cream and half water. It was really creamy and delicious.

By: sskirsty

sskirsty — Mon, 01 Feb 2010 02:07:09 +0000

We prepared this today to accompany short ribs and roasted asparagus for our family Sunday dinner. Absolutely delicious…and so easy that everyone was able to share with the stirring duty.

By: gallaure

gallaure — Thu, 31 Dec 2009 20:02:43 +0000

As a grits fan, I had to try this. It goes amazingly with the braised short ribs, so I made it several times. SO good! I made my culinary school graduate coworker speechless! I was startled at the dense flavor, even just with water and not stock.

Another fabulous variation – make this recipe, then put it in a small square pan or bowl to set. Once set, cut into pieces just small enough to be wrapped by a piece of pancetta (the leftover pancetta from the short ribs, in fact!). Wrap each hunk of polenta in a slice of pancetta and pan-fry, starting with the side where the pancetta edges meet.

Serve with anything. It’s HEAVENLY! I served mine with greens and roast chicken.

By: lualie

lualie — Fri, 25 Dec 2009 23:52:58 +0000

Just made this. Umm. Awesome. Seriously crave-worthy.

By: BennMary

BennMary — Thu, 03 Dec 2009 20:41:09 +0000

Made this for Thanksgiving and adding the goat cheese is to die for!!!!! I was licking the pan Soooo good! I then poured into loaf pans to soldify overnight and cut into slices for the meal (warmed up of course.) YUM!

By: goldenbailey

goldenbailey — Wed, 02 Dec 2009 22:49:50 +0000

Tastes great! I made it to go with the ribs, and added some smoked paprika. Loved the goat cheese flavour!