Saturday, August 8, 2009

Buttery Polenta

5 c chicken broth (can use water)
1-2 garlic cloves
3/4 tsp salt
1 c dry polenta
1/2 c or more goat cheese (can use feta or parmesan)
2 1/2 Tbsp butter
1/4 tsp freshly ground black pepper
chives or rosemary for garnish

Combine broth, garlic and salt in a pan over medium-high heat; bring to a boil. Gradually add polenta, stirring constantly with a whisk. Reduce heat to low, and simmer 20 minutes or until mixture is thick, stirring often. Remove from heat. Stir in butter, cheese and pepper. Garnish with chives or rosemary.

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