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This
wonderful recipe comes from Richard Allen of Willowside
Cafe, Santa Rosa, California |
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Polenta
with Smoked Goat Milk Cheddar |
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Assemble:
3 1/2 cups boiling water
1 cup polenta
2 teaspoons salt
2 teaspoons pepper
2/3 cup grated Smoked (or Sharp) Redwood Hill Goat Milk
Cheddar
1/3 cup grated parmesan or other grating cheese
3 ounces butter |
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Add
salt to boiling water. Slowly add polenta while whisking.
Continue to whisk until polenta starts to thicken. Add butter
and black pepper. When the polenta is very thick add the
cheeses. The polenta should be very thick and pull away
from the sides of the pot. Add any more salt or pepper if
necessary.
In a buttered mold or pan spread the polenta. Cool until
set. Cut polenta into desired sizes or shapes. Grill or
bake until warmed through. |
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