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Home > Recipes from Maine-ly Drizzle > Lunch/Brunch/Dinner > Creamy Pesto Polenta with Goat Cheese

Creamy Pesto Polenta with Goat Cheese

  • 1 c. Polenta
  • 2 c. Chicken Stock
  • 2 oz. Butter
  • 16 oz. Cream
  • ½ Tbs. Shallots
  • 1 tsp. Garlic, minced
  • 2 Tbs. Pesto
  • 6 oz. Goat Cheese
  • ½ Tbs. Chicken Base or Bullion
  • Salt and Pepper to taste

Directions:

Combine Polenta with 2 c. chicken stock and let soak for 2 minutes. Bring cream, butter, chicken base, shallots, goat cheese, salt, and pepper to a simmer and add polenta. Cook until done and very creamy, 10-12 minutes. Adjust seasonings and liquid if needed to achieve consistency.

Creamy Polenta

  • 1 c. Polenta
  • 2 c. Chicken Stock
  • 1 ½ oz. Butter
  • 16 oz. Cream
  • 1 Tbs. Chicken Base
  • 2 tsp. Shallots, minced
  • Salt and Pepper to taste

Directions:

Combine polenta with chicken stock and let soak for 2 minutes. Bring cream, butter, chicken base, shallots salt and pepper to a simmer and add the polenta. Cook until done and very creamy. Add additional chicken stock if needed to make polenta soft and loose.