Polenta With Goat Cheese and Rosemary

1. 1

   Bring the stock to a boil in a large, heavy saucepan over high heat.

2. 2

   Whisk in the polenta in a steady stream, then decrease the heat to medium.

3. 3

   Cook, stirring with a wooden spoon, more constantly than you would think possible, until the polenta begins to thicken, approximately 10 minutes.

4. 4

   (Keep stirring; otherwise the polenta will boil up and may splatter on your hand.)

5. 5

   Add the cheese and rosemary and stir for approximately 2 minutes.

6. 6

   Stir in the butter, season with salt and pepper to taste and serve.

7. 7

   It keeps well on the stove, though it thickens as it rests.

8. 8

   If cooking before the chops are done, which is a smart idea, either remove from the heat at a thinner consistency or add a little more stock later.

* Per serving · 4 servings · Values may vary.

No additional tips available.