Goat Cheese and Rosemary Polenta

I have made some fun variations adding cayenne, using demiglace, etc.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 6  cups  chicken stock
• 2  cups polenta (cornmeal)
• 6  ounces  goat cheese
• 1  tablespoon  chopped fresh rosemary
• 2  tablespoons butter
•  sea salt
•  fresh ground pepper

Directions

1. Bring stock to boil in large pot over high heat.
2. Whisk in polenta in a steady stream and decrease heat to medium.
3. Cook, stirring with a wooden spoon, constantly until mixture begins to thicken, approximately 10 minutes or till thickened.
4. Add cheese and rosemary. Cook 2 minutes.
5. Stir in butter and salt and pepper to taste.
6. Remove from heat and adjust consistency by thinning with more stock if needed.