Public recipe with member extras
Creamy Polenta with Goat's Milk
Cornmeal simmered in goat's milk and finished with parmesan.
- Yield
- Serves 4 | Prep: 5 minutes | Cook: 30 minutes
Savory Soups, Sauces & Entrées
What you need
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
Instructions
- 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.
From The Arrogant Hippie Culinary Journal: Goat's Milk Edition by Aunesty Janssen
The complete recipe is free
Unlock the Kitchen Note
Join the Culinary Library for the technique note behind this recipe, print tools, curated collections, and future premium releases for $4.99 per year.