POLENTA, CREAMY GOAT CHEESE
4 cups water
- 2 tsp sea salt
- 1 cup polenta
- ½ cup raw milk goat cheese, crumbled
Combine milk and salt in a large sauce pan; bring to a simmer; begin sprinkling polenta over liquid, whisking constantly until incorporated; change to a wooden spoon and simmer mixture for approximately 15 -45 minutes (depending upon desired finished texture), stirring often – polenta is finished when it rolls off the sides of the sauce pan – finish with cheese. Place polenta in buttered cookie sheet and cool completely. At service cut a wedge of cooled polenta and place on buttered grill; cook to brown and turn; repeat and remove to plate for figs.