I screwed up on this one. Instead of grabbing the polenta cornmeal that is sold in the refrigerated case at my Wegmans, I picked up the prepared polenta. The other stuff would have allowed me to prep and cook the polenta to my choosing. Instead, I had to take the prepared version, create the mush, prep it and then cook it. The final result was fine, but a little too soft. I was hoping for it to be firmer, but I probably added too much chicken broth when creating the mush (By the way, mush is a technical term.).
This side dish served as the side for Saturday’s filet mignon with red wine reduction. It did a nice job, overall, in complementing the flavor of the meat and sauce without becoming overwhelmed by the liquid in the sauce.
Polenta with herbed goat cheese
By Jared Paventi
- 16 oz. roll of prepared polenta, cubed
- 1 1/2 to 2 cups chicken broth
- 4 oz. herbed goat cheese, cubed
In a large saucepan over medium-high heat, combine polenta and 1 1/2 cups of chicken broth. Bring to a boil, reduce heat to medium or medium-low and break pieces up with the backside of a wooden spoon. If the mixture looks too dry, add an additional 1/4 to 1/2 cup of broth. Add the goat cheese to the pan and mix thoroughly. Stir for another minute or two and remove from heat. Then:
1) Transfer to a greased loaf pan and refrigerate up to 12 hours to set. Slice and reheat to serve.
2) Transfer to a cookie sheet lined with parchment paper and bake 20 minutes at 425 degrees. Slice with a pizza wheel and serve.