First, bring 4 1/2 cups of water to a boil.
Grab some yellow cornmeal—a little less than a cup.
Pour cornmeal into the boiling water in a thin stream, whisking as you pour. This will prevent big clumps from forming.
Reduce the heat to a simmer and cook for about 15 minutes, stirring frequently. Sprinkle in about a teaspoon of salt as you cook. Add a couple of teaspoons of water here and there as needed if the polenta seems too thick.
At the end of the cooking time, stir in 2 tablespoons butter….
And you want to add a lot—at least 4 ounces. The flavor of the cornmeal is strong, and you need to get enough goat cheese in there to make a difference.
Stir until the cheese is totally melted.
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|Serving Size: 1 Serving (1407g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 576 (43%)|
|Amt Per Serving||% DV|
|Total Fat 64g||85 %|
|Saturated Fat 39g||195 %|
|Monounsaturated Fat 15.6g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 150.6mg||46 %|
|Sodium 859.8mg||30 %|
|Potassium 757.4mg||20 %|
|Total Carbohydrate 156g||46 %|
|Dietary Fiber 14.5g||58 %|
|Sugars, other 141.5g|
|Protein 40.9g||58 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1337
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