Creamy Polenta with Goat Cheese

Serves 6 to 8
Polenta is a great carb-starch to match with saucy Italian foods. Here, served soft and loose, it makes a great accompaniment to Chicken Livornese (page 176).


  • 1 tablespoon salt
  • 1 pound quick-cooking polenta (2 2/3 cups)
  • 4 ounces soft goat cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter


  1. 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.
Need help with the ingredients? Check our pantry list: