Real Recipes From Real Home Cooks ®

polenta with vegetables and goat's cheese

a recipe by
barbara lentz
beulah, MI

Creamy cheesey polenta. Yummy

serves 2-4
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For polenta with vegetables and goat's cheese

  • 3 c
    vegetable stock
  • 1 c
    quick cooking polenta
  • 1 stick
  • 3 Tbsp
    freshly shredded romano cheese
  • 2 clove
    garlic minced
  • 2 c
    fresh spinach leaves blanched in boiling water for 1 minute drained and squeeze the moisture out
  • 1/3 c
    mascarpone cheese
  • 7 oz
    bunch of broccolini trimmed
  • 1 c
    frozen edamame
  • 3 Tbsp
    olive oil
  • 1 Tbsp
    fresh basil chopped
  • zest and juice of 1 lemon
  • 4 oz
    herbed goats cheese crumbled

How To Make polenta with vegetables and goat's cheese

  • 1
    Place the vegetable stock in a large pot and bring to a boil. Whisk in the polenta. Add the butter and Romano cheese and mix until cheese has melted. Add the garlic and spinach and season with salt and pepper. Remove from heat and set aside.
  • 2
    Add water to another pot and bring to a boil. Add a little salt and add the brocolini and edamame. Cook 4 minutes. Drain and then put it back in the pot. Add the olive oil, basil, lemon juice and zest. Mix well.
  • 3
    Spoon the polenta on a serving plate and top with the vegetables. Top with the crumbled goats cheese.

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