Creamy polenta with cheese
30 minutes
This delicious polenta is livened up by goat cheese or feta. Rich in flavour, these tangy soft cheeses are lower in fat than many other similar cheeses. Rinsing feta before use greatly reduces its high sodium content.
Janet Mitchell
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Ingredients
Serves: 4
- 1 cup yellow cornmeal
- 1½ cups low-fat milk
- Salt
- Cayenne pepper
- 200g feta cheese or mild goat cheese
Directions
Preparation:10min ›
Cook:20min ›
Ready in:30min
- Stir the cornmeal and 1 cup of the milk together in a small bowl until well blended and smooth.
- Bring 1½ cups water, the remaining milk, and a pinch each of salt and cayenne pepper, to a simmer in a medium, heavy-bottomed saucepan over low heat.
- Stirring constantly, gradually pour in the cornmeal mixture. Cook over low heat, still stirring constantly, for 10 minutes or until the polenta is thick and creamy.
- Crumble in the feta and cook, stirring, for 3 to 4 minutes or until the cheese is melted.
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