Goat Cheese Polenta

"This is an unusual appetizer that calls for goat cheese and oil packed sun dried tomatoes-very trendy but not too putzy to put together. It's pretty tasty."
 
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Ready In:
30mins
Ingredients:
6
Serves:
6
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ingredients

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directions

  • Combine the grits, chicken broth and garlic in a large saucepan with a tight fitting lid.
  • Bring to a boil over medium heat, stirring frequently.
  • Reduce heat to low and cook, stirring occasionally, for 20 minutes.
  • Remove from the heat and stir in the goat cheese and sun dried tomatoes.
  • Continue stirring until the cheese has melted and all ingredients are well mixed.
  • Grease a 9X13 inch cooking pan and spoon the mixture into the dish and press with wet hands to spread evenly.
  • Can be served room temperature or chilled.
  • For entree size serving, cut into 6 pieces.
  • For an appetizer, cut into smaller squares.

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Reviews

  1. This was a very good recipe. I served it as an entree and I used sun-dried tomatoes that were not packed in oil because I thought the goat cheese was rich enough, and based on my opinion anyway it was the right choice. When I mixed the cheese in with the warm polenta my BF was wowed by how great it smelled but was a little less enthusiastic when it warmed to room temperature (about 20 minutes later). Next time I might try serving it while it's still warm.
     
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