Chèvre Polenta

Serves: 6
Total Calories: 190


2 tablespoons extra-virgin olive oil
1 tablespoon chopped garlic, fresh or jarred organic
3/4 cup white wine
3/4 cup chicken broth
1/2 cup instant polenta, such as Bellino or Favero
1 (5-ounce) package fresh goat cheese (chèvre), cut into pieces
salt and ground pepper to taste


Heat the oil in a nonstick skillet over medium heat. Add the garlic and cook until aromatic, about 20 seconds. Add the wine and boil for 1 minute. Add the broth and heat to boiling. Stir in the polenta until the mixture is smooth, and cook for 1 minute. Reduce the heat to low stir in the cheese until fully incorporated and the mixture is fluffy do not overcook. Remove from the heat, season with salt and pepper, and serve immediately.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 190
Calories from Fat: 87

This Chèvre Polenta recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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