Tired of mashed potatoes? Try this polenta....it's easy and the corn flavor is enhanced with goat cheese. Toss in some extra butter to make it extra creamy.
- 1 cup quick-cooking polenta
- 8 ounces goat cheese, cut into ½-inch dice (you can also substitute Parmesan cheese)
In a 3-quart saucepan, bring 5 cups of water to a boil. Add the salt and the sugar. Then drizzle in the polenta in a thin stream, whisking constantly until all the polenta has been incorporated and the mixture is beginning to thicken. Remove the pan from the heat, switch to a wooden spoon, and continue to stir until the polenta is as thick as paste. Stir in the goat cheese. Cover the pan tightly with plastic wrap and set it in a warm place.