Simple Recipe: Delicious Polenta with goat cheese + greens

Polenta with goat cheese + greens. The caramelized onions, mushrooms, and greens along with some fresh thyme make an excellent trio; the ricotta and goat cheese add a touch of creaminess, just enough to make it slightly indulgent but not overly so. While the polenta is cooking, heat the olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring.

What to even say about this dish? It's so simple and so SUMMER to me. In a heavy saute pan, heat olive oil over medium-high heat. You can cook Polenta with goat cheese + greens using 6 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Polenta with goat cheese + greens

1. You need of polenta organic sleeve , traditional flavor.
2. You need of goat cheese.
3. It's of chard swiss , de - stemmed and chopped.
4. It's of olive oil.
5. You need of red chilli flakes.
6. It's of sea salt.

This is true healthy comfort food--a bowl of soft, creamy polenta topped with warm roasted vegetables infused with garlic and sage. All Reviews for Roasted Root Vegetables with Goat Cheese Polenta. Making polenta is the easiest thing in the world, and can be a nice complement to many meat dishes. Whisk in the polenta in a steady stream, then decrease the heat to medium.

Polenta with goat cheese + greens instructions

1. Remove polenta from plastic wrap and cut into ¼” slices.
2. Place slices into a hot skillet and cook till golden brown (3-4 minutes). flip + brown other side.
3. Simultaneously, in another skillet, warm olive oil over medium heat and then add in chili flakes.
4. Stirring frequently, heat chili flakes in olive for a couple minutes to flavor oil (do not burn the chilis!!).
5. Add in collard greens and salt, saute for a few minutes until wilted. turn off heat.
6. Remove polenta from heat and spread ½ tsp of goat cheese on each round. then top with collards. serve and bask in the compliments you will undoubtedly receive..

Cook, stirring with a wooden spoon, more constantly than you would think possible, until the polenta. First the corn and parmesan polenta is whipped up. Then the polenta is cut The un-fried polenta keeps well in the fridge and can be fried up for a quick meal with the greens. and smothered it with the goat cheese. of course i put over the bed of kale that i sauteed up. i did not. Polenta is easy, and with creamy goat cheese stirred in, it's out-of-this-world delicious. When polenta is done, stir in butter and goat cheese.