Recipes on March 26, 2009 by

Too delicious to keep to myself…

Here’s a sneak peak of a recipe that will be featured in our upcoming Bob’s Red Mill Cookbook. Our cookbook will feature over 350 recipes dedicated to cooking delicious whole grain foods and hit the publisher this fall. Look for it in major book retailers across the country and in our mail order catalog in October.

While flipping through the manuscript, I came across this recipe and could not ignore it. I decided that there was none more deserving of a sneak peak than you, our loyal customers.

What struck me about this recipe, and many of the recipes in the cookbook, was how gourmet the meal sounds compared to its relatively easy preparation. This dish contains only 6 ingredients and is ready-to-eat in only 35 minutes. Enjoy!

Polenta with Goat Cheese and Basil

1/2 tsp Salt
1 cup Polenta/Corn Grits or Coarse Cornmeal
2 to 4 Tbsp Unsalted Butter (optional)
8 ounces (1 cup) Chèvre or other soft creamy Goat Cheese
1/4 cup thinly sliced Basil Leaves
Freshly Ground Black Pepper

Lightly grease a 10-inch pie plate or wide, shallow bowl.

Bring 3 cups of water to a boil. Add the salt and then slowly add the polenta, whisking to prevent clumping. Cook over medium-low heat, stirring frequently, until very thick, about 30 minutes. Remove the cooked polenta from the heat. Stir in the butter (if using) and mix thoroughly. Fold in the goat cheese and then the basil. Season the polenta with salt and pepper to taste. Spoon the polenta into the prepared pie plate and set aside to cool for 5 to 10 minutes. Cut into wedges or squares to serve.


Adriana says:

That’s a lot of cheese. Maybe I can veganize this with a cashew cheese?

Chelsea Lincoln says:

I have used tofutti cream cheese in my polenta before and it tasted great! I haven’t tried it in this recipe but I bet that would work as well. If using a cashew cheese, make sure it is really thick so the polenta can set.

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