clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Goat Cheese Polenta with Garlicky Greens

  • Author: Fork Knife Swoon
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 4 Servings 1x



Creamy goat cheese polenta

  • 41/2 cups water or broth
  • 1 cup polenta/corn grits
  • 1/2 tsp kosher salt
  • 1 Tbsp unsalted butter
  • 4 oz goat cheese, crumbled

Garlicky greens

  • 2 Tbsp olive oil
  • 1 Tbsp fresh garlic, minced
  • 4 cups kale,* rough stems removed and chopped
  • 1/4 cup grated Parmesan, for serving


Creamy goat cheese polenta

  1. Bring the water to a boil in a large heavy-bottomed pot. Add the polenta and salt and stir until well-combined. Turn the heat down to medium-low, and let simmer, stirring occasionally, until the water is absorbed, about 15 minutes.
  2. Remove from the heat and stir in the butter and goat cheese until melted and creamy. Season with salt and pepper, to taste. Divide between bowls, top with the greens, sprinkle with Parmesan, and serve immediately.

Garlicky greens

  1. While the polenta is cooking, heat the olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring occasionally, until fragrant and softened, 1-2 minutes.
  2. Add the kale (or greens of choice) to the skillet, and cook, stirring often, until just wilted (but still vibrantly green), about 1-2 minutes. Remove from the heat, and serve over the polenta with a dusting of grated Parmesan.