Photo: Polenta Half-Moons with Whipped Goat Cheese Recipe
Ingredients
Polenta:
- 1 teaspoon kosher salt
- 1 cup instant polenta
- Vegetable oil cooking spray
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons finely grated Parmesan
Goat Cheese:
- 4 ounces goat cheese, at room temperature
- 3 tablespoons heavy cream, at room temperature
- 3 tablespoons chopped fresh basil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup pine nuts, toasted
Directions
Cook's Note: Preheat oven to 350 degrees F. Arrange the pine nuts in a single layer on a baking sheet. Bake until lightly toasted, 6-8 minutes. Cool completely before using.
For the polenta: Preheat the broiler. Bring 3 cups water and the salt to a boil in a medium saucepan over medium-high heat. Stir in the polenta and continue to stir until the polenta is thick, 5 to 8 minutes. Transfer the polenta to a sheet of parchment paper. Roll the polenta into a 2 1/2-diameter log. Refrigerate until cool, 30 minutes.
Spray a heavy baking sheet with vegetable oil cooking spray. Slice the polenta into 1/8-inch-thick slices. Cut each slice of polenta in half to make half-moon shapes and arrange in a single layer on the prepared baking sheet. Brush with the olive oil and sprinkle with the Parmesan. Broil until the cheese is golden, 6 to 7 minutes. Set aside to cool for 10 minutes.
For the goat cheese: Beat the goat cheese, cream, basil, salt and pepper in a medium bowl using an electric hand mixer on medium speed until light and fluffy, 1 minute. Stir in the pine nuts.
Using two spoons to measure, place 1/2 to 3/4 teaspoon-size dollops of the goat cheese mixture on top of the polenta slices and serve.
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By Cowgirl_Audra
Portland, OR
on September 19, 2012
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These were good but not great. The Polenta really lacks flavor as other have said. I am going to try it again with Sun Dried Tomato Polenta cooked with Chicken stock to see if I can boost the flavor a little bit. Polenta has a good texture and these are super simple to make and eat.
By PepperX
Washington, DC
on December 03, 2011
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The polenta lacked flavor and any pleasing texture even when broiled. It seemed to be just a delivery vehicle for the goat cheese which is of course flavorful on its own. This is very easy to make and is a great "go-to" if you are pressed for time..but otherwise not worth repeating.
By judythecook
Beverly, MA
on November 29, 2011
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I made these as a side dish with grilled steak. I cheated a little and used the pre-made tube of polenta from the grocery store. I left the disks whole - there were 12 of them - and I baked them at 375 for 20 minutes. Otherwise, I followed the recipe. Next time, I'll go ahead and make the polenta myself, smooth it on to a sheet pan and cut into squares or triangles, which seems easier than rolling the polenta into a log. The goat cheese topping is delicious. In fact, I dotted some of the leftover cheese on top of roasted potatoes the next night, and it was very tasty that way too. Appetizer or side dish, I'll make these again.
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