polenta with vegetables and goat's cheese
Creamy cheesey polenta. Yummy
prep time
10 Min
cook time
15 Min
method
Stove Top
yield
2-4 serving(s)
Ingredients
- 3 cups vegetable stock
- 1 cup quick cooking polenta
- 1 stick butter
- 3 tablespoons freshly shredded romano cheese
- 2 cloves garlic minced
- 2 cups fresh spinach leaves blanched in boiling water for 1 minute drained and squeeze the moisture out
- 1/3 cup mascarpone cheese
- 7 ounces bunch of broccolini trimmed
- 1 cup frozen edamame
- 3 tablespoons olive oil
- 1 tablespoon fresh basil chopped
- zest and juice of 1 lemon
- 4 ounces herbed goats cheese crumbled
How To Make polenta with vegetables and goat's cheese
-
Step 1Place 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.
-
Step 2Add 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.
-
Step 3Spoon the polenta on a serving plate and top with the vegetables. Top with the crumbled goats cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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