From the kitchen
Creamy Polenta with Goat's Milk
Cornmeal simmered in goat's milk and finished with parmesan.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Goat's Milk Edition
Ingredients
- 3 cups whole goat's milk
- 2 cups water
- 1 teaspoon salt
- 1 cup coarse polenta cornmeal
- 2 tablespoons butter
- 1/2 cup grated Parmesan
Method
- Combine the goat's milk, water, and salt in a heavy pot and bring to a gentle simmer — do not let it boil hard.
- Whisking constantly, pour in the polenta in a thin, steady stream to prevent lumps.
- Reduce heat to low and cook, stirring frequently with a wooden spoon, for 25-30 minutes, until thick and creamy.
- Stir in the butter and Parmesan off the heat until melted and smooth.
- Serve immediately, as polenta thickens quickly as it cools.
Kitchen note
A heat diffuser under the pot helps maintain the low, steady heat this recipe needs.
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