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Creamy Goat Cheese Polenta
Serves 8
"To work well with wine, a dish needs some kind of acidic element, because wine's
backbone is acid," Andrea explains. "Here, it's the tangy goat cheese. It cuts through the
creamy richness of the polenta, and it's the handshake that connects the food to the wine.
Ingredients 6 cups water, plus more if neededKosher salt 2 cups yellow cornmeal 1/2 pound fresh goat cheese, at room temperature 4 tablespoons unsalted butter, at room temperature 1 teaspoon dried thyme |
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Directions
Bring the water and 1 teaspoon salt to a boil in a heavy, medium-sized saucepan. Slowly whisk the cornmeal into the boiling water. The mixture should be thick but easy to whisk. If it is too thick, add a little more water. Turn the heat to low and continue to cook, whisking frequently, for about 15 minutes, or until the polenta is thick and creamy.
Remove from the heat and stir in the goat cheese, butter, and thyme until the cheese and butter are melted. Taste and adjust with more salt if necessary. Transfer to a warmed serving bowl and serve immediately.
