Creamy Goat Cheese Polenta

I always love polenta, but this is so delicious to serve with the short ribs. Another future recipe will suggest making a ragu/bolognese sauce and serving it over the polenta.

Because this polenta takes so little time, you can prepare it right before you are ready to serve your meal. With the short ribs, I prepared this while the ribs were sitting out of the oven for 20 minutes.

Adapted from The Pioneer Woman Cooks

Ingredients:
1 cup yellow cornmeal
1 tsp salt
2 tbs butter
4 oz goat cheese

1. Bring 4 1/2 c of water to a boil. Add cornmeal to the water in a thin stream, whisking constantly to avoid lumps.

2. Reduce heat to a simmer and cook for 15 minutes, adding salt and any extra tbs of water as needed.



3. When polenta is done, stir in goat cheese and butter. Add salt to taste. Serve immediately!