As much as I like to cook, there are times when life gets crazy and you crave simplicity. Macaroni and cheese, cereal and milk – or maybe a fat peanut butter & jelly sandwich on Wonder Bread. Next time though, think: goat cheese polenta.
Sometimes I find it challenging to make side dishes.
You always seem to need the oven when there’s already something in it at a different temperature.
If you’re using the stovetop, you can never seem to pay enough attention to the meat you’re sautéing at the same time you’re keeping a watchful eye on the vegetable medley in the steamer.
When I make dinner for myself it seems especially pointless (and not especially time efficient) to make a side dish that requires ample prep time.
If I’m baking, roasting or broiling I tend to steam vegetables, mash potatoes or make a salad to speed up dinnertime (which…let’s be honest, is 8:00 p.m. on a good day, closer to 9:00 p.m. on an average day).
This is a simple side dish that would pair nicely with a the smoky flavors of barbecue, severd alongside chicken, steaks or even a classic meatloaf.
Even if polenta isn’t your favorite food, you’ll enjoy this if you’re like me and you love goat cheese.
And I do.
If you took a rectangular piece of cardboard, smothered it in goat cheese and told me it was flatbread, there’s a good chance I would enjoy it.
- 4 cups of water
- 1 cup of coarse cornmeal or polenta
- 4 ounces goat cheese, sliced into one-inch pieces
- Salt and pepper, to taste
- Bring 4 cups of water to a boil in a medium-sized saucepan. Add polenta and stir until mixture is combined and texture is creamy. Remove from heat and add goat cheese, one slice at a time until mixture is blended. Add salt and pepper as desired. Serves 4.