Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Goat Cheese & Parmesan Polenta




Source of Recipe


Gina Garrene on Emeril Live, FoodTV


Recipe Introduction


This is the polenta that is supposed to be served with Stuffed Chicken w/ Marsala, Figs & Goat Cheese. I haven't actually tried it yet, but thought it sounded so good to go with the chicken that I didn't want to lose the recipe. There is obviously something missing from this recipe - cooking the polenta. There should be something in between adding the cornmeal and the cheeses. I will try this next time that I make the chicken and update the recipe.



List of Ingredients




1 1/2 c. chicken stock
1 1/2 c. milk
1 1/2 c. half-and-half
salt and pepper
1 1/2 c. cornmeal
4 oz. goat cheese
1/2 c. finely grated Parmesan
3 T. butter


Recipe



In a medium saucepan, bring stock, milk and half-and-half to a boil. Season with salt and pepper. Whisk in the cornmeal. Keep whisking until the mixture thickens, about 3 minutes. [THIS IS WHERE I THINK SOME INSTRUCTIONS ARE MISSING - YOU SHOULD NEED TO COOK THE CORNMEAL HERE FOR 20 MINUTES OR SO]. Turn off the heat and whisk in the cheeses and butter. Serve immediately.

Serves 6.