Creamygoatcheesepolenta Recipes

Steps:

• Combine the grits, chicken broth and garlic in a large saucepan with a tight fitting lid.
• Bring to a boil over medium heat, stirring frequently.
• Reduce heat to low and cook, stirring occasionally, for 20 minutes.
• Remove from the heat and stir in the goat cheese and sun dried tomatoes.
• Continue stirring until the cheese has melted and all ingredients are well mixed.
• Grease a 9X13 inch cooking pan and spoon the mixture into the dish and press with wet hands to spread evenly.
• Can be served room temperature or chilled.
• For entree size serving, cut into 6 pieces.
• For an appetizer, cut into smaller squares.

Steps:

• In medium pot with high sides combine the water, milk and bring to a boil over high heat.
• Reduce the heat to low and slowly pour in the polenta while whisking constantly.
• Cook the mixture for at least 5 minutes, stirring with a wooden spoon until thickened and cooked.
• Stir in the Chavrie®, lemon zest and kosher salt.

Steps:

• In a large saucepan heat oil and butter. Add garlic and saute just until golden. Add stock, half and half and red pepper. Bring to a boil. Add cornmeal slowly, stirring continuously. Reduce heat and bring to a gentle simmer. Let simmer for about 20 minutes while stirring regularly. Mixture will become creamy and thick.
• Remove from heat and add salt and pepper to taste. Stir in cheeses and serve immediately

Steps:

• Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.

Steps:

• Combine broth and salt, and bring to a boil. Slowly whisk in polenta, changing to a wooden spoon as the mixture thickens, and cook 5 minutes.
• Stir in butter and cheese, and season with pepper.

Steps:

• In a large bowl beat the eggs vigorously then add milk, flour, sugar, vanilla extract and salt. Mix all ingredients with wire whisk, refrigerate batter for about one hour, Filling. In a bowl put all ingredients except the raisins and mix well with a wooden spoon or you can use a food processor. When ingredients are blended well then fold in the raisins. If raisins are to dry use a little Grand Marnier to moisten it. To make the Crepes. Use a 7 inch none stick pan moderately high heat . Heat your pan then brush it with the oil, drain the oil back to your container, use a two oz ladle about 3/4 full of batter. Make sure your pan is hot before you pour the batter in it , cover the bottom of the pan, when the batter is done on one side flip over, use a heat resistant spatula to turn it about 1 1/2 minute each side Put it on a large platter. When they all done put about 1 1/2 oz of filling on the crepes and rolled . Served with fresh or frozen fruit on top.

Steps:

• In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese. Serve.

Steps:

• Bring combined broth and milk to boil in medium saucepan on medium-high heat. Gradually add cornmeal, stirring constantly until blended. Return to boil.
• Simmer on medium-low heat 10 to 12 min. or until cornmeal mixture pulls away from side of pan, stirring constantly. Remove from heat.
• Add cheese and garlic powder; stir until cheese is melted.

Steps:

• Combine water and dressing in medium saucepan. Bring to boil on medium-high heat. Gradually add cornmeal, stirring constantly until well blended. Return to boil. Reduce heat to medium-low.
• Cook 12 to 14 min. or until cornmeal mixture pulls away from side of pan, stirring constantly.
• Add cheese; stir until melted.

Steps:

• Bring 1 quart of water to a boil in a medium-size saucepan. Add salt and slowly add polenta, in a thin stream, whisking constantly to avoid lumps. Continue whisking until thick and creamy, about 5 minutes. Stir in the cheeses and butter. Serve immediately.