Polenta With Goat Cheese and Rosemary

Name: Polenta With Goat Cheese and Rosemary
Total time: 20 min
Yield: Serves 4 to 6
Cuisine: italian
Ingredients: 6 cups chicken stock, preferably homemade, plus more as needed; 2 cups polenta; 6 ounces soft goat cheese, crumbled; 1 teaspoon finely chopped rosemary; 2 tablespoons butter; Kosher salt; freshly ground black pepper

Recipe from Matthew Kenney

Adapted by Sam Sifton

Polenta With Goat Cheese and Rosemary — Zachary Zavislak for The New York Times. Food Stylist: Brian Preston-Campbell. Prop Stylist: Elizabeth Press.

Total Time: 20 minutes
Rating: 4(129)
Comments: Read comments

Sam Sifton brought this recipe, from the chef Matthew Kenney, to The Times in 2009. Mr. Kenney had great success in the 1990s with a string of restaurants, and this dish became a dinner party favorite, of sorts, for Brooklynites of a certain time. The ingredients are few, and the technique simple. So do as Sifton suggests: “Get good organic apples that can hold up to heat and the best coarse-ground polenta and thick, creamy goat cheese you can find. Spend the money for Grade A maple syrup and organic pecans. And spend the time to find the candied ginger, which adds a bright, floral taste to the final dish.” Serve it with these pork chops, another of Mr. Kenney’s dishes. —Sam Sifton

Featured in: Off the Menu

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Ingredients

Yield:Serves 4 to 6

6cups chicken stock, preferably homemade, plus more as needed
2cups polenta
6ounces soft goat cheese, crumbled
1teaspoon finely chopped rosemary
2tablespoons butter
Kosher salt
freshly ground black pepper

Ingredient Substitution Guide

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Preparation

Step 1
Bring the stock to a boil in a large, heavy saucepan over high heat. Whisk in the polenta in a steady stream, then decrease the heat to medium. Cook, stirring with a wooden spoon, more constantly than you would think possible, until the polenta begins to thicken, approximately 10 minutes. (Keep stirring; otherwise the polenta will boil up and may splatter on your hand.)
Step 2
Add the cheese and rosemary and stir for approximately 2 minutes. Stir in the butter, season with salt and pepper to taste and serve. It keeps well on the stove, though it thickens as it rests. If cooking before the chops are done, which is a smart idea, either remove from the heat at a thinner consistency or add a little more stock later.

Ratings

4 out of 5

129 user ratings

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Comments

Zaphelps5 years ago

I’m a bit confused. The introduction mentions apples, candied ginger, pecans and maple syrup. I don’t see them in the recipe or the ingredients list. Can you clarify?

Ann Black5 years ago

Where and how are these ingredients incorporated? They are not in the actual recipe. "Spend the money for Grade A maple syrup and organic pecans. And spend the time to find the candied ginger, which adds a bright, floral taste to the final dish."

Fran6 years ago

This was lovely. Made half a recipe for 2 people. Required 4 cups of good-quality commercial broth, and only 1/4 tsp salt. Otherwise, followed the recipe exactly. Keeper.

fhfh20001 year ago

Love this topped with roasted veggies. (Haven't tried the pork)

Olypantr3 years ago

If you select "Off The Menu" that's where you will find reference to apples.

Rob3 years ago

Wonderful recipe. Delicious. Followed the recipe as written and it turned out perfectly. So good.

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