Goat Cheese Polenta

Summary

Yield	4 Servings

1 cup

fine cornmeal

5 cups

chicken stock or broth

3 ounces

goat cheese

Salt and fresh cracked pepper, to taste

• Unsalted butter, as needed

Bring 4 cups of stock to a rapid boil.
In a steady stream, whisk in the cornmeal, stirring until the corn meal starts to thicken.
Turn heat down to low and continue to cook, stirring occasionally until the liquid is absorbed approximately 20 minutes.
When the polenta is smooth and not grainy, adjust consistency with additional stock.
Season with salt and pepper, add in the goat cheese to taste and finish with a pat of butter.