Creamy Crumbed Polenta with Goat Cheese

Name: Creamy Crumbed Polenta with Goat Cheese
Yield: 12 serving
Ingredients: 150 gm polenta; 1.5 litres chicken stock; 100 gm goat cheese; 100 gm Parmesan, grated; 50 gm butter; 5 gm salt; pepper; 1 whole egg; 250 ml milk; 150 gm flour; 200 gm panko crumbs; Rice bran or olive oil for frying; 500 gm mushrooms; 100 ml olive oil; 60 ml balsamic vinegar; 2 Tablespoons chopped parsley; 5 gm salt and pepper

User Reviews

5.0

6 reviews

Excellent

Servings
12
Course
Others

Creamy Crumbed Polenta with Goat Cheese

Iris Warren

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This recipe makes lovely little polenta squares that can be served as an entree or as a canape. The mixture is a fraction soft for polenta chips. Start a day ahead. This recipe uses Australian Cup measurements

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Ingredients

Servings

150 gm polenta (1 cup)
1.5 litres chicken stock or water
100 gm goat cheese
100 gm Parmesan, grated
50 gm butter
5 gm salt
pepper

To crumb

1 whole egg
250 ml milk
150 gm flour (1 cup)
200 gm panko crumbs (1 packet)
Rice bran or olive oil for frying

Roasted Mushrooms

500 gm mushrooms field or button
100 ml olive oil
60 ml balsamic vinegar
2 Tablespoons chopped parsley and basil too if you like
5 gm salt and pepper

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Instructions

Bring the stock up to the boil and gradually add the polenta, whisking till combined.
Turn down the heat and simmer slowly stirring occasionally. The mixture should be quite thick, but with enough liquid to allow it to simmer and absorb. Don't panic and add lots of extra stock. you may only need about 1/2 cup extra if any.
After an hour test the polenta with a spoon. It should be soft to taste. If not cook a little longer
Whisk in the goat cheese, parmesan and butter till melted and combined season with salt and pepper and taste. It will take quite a lot of salt, like mashed potatoes.
Pour into your tray, cover and refrigerate till cold. (overnight or in the freezer for a couple of hours).
Turn the polenta out onto a board and peel off the paper. Slice into small or large squares.
Mix the 250 ml milk and the egg then set out a plate of flour and another with Panko crumbs. Crumb by rolling the polenta squares in flour then dipping into an egg mixture and then Panko bread crumbs.
Once crumbed put the polenta back into the fridge to chill.
Heat a shallow fry pan with about 1 cm ( 1/4 inch of oil. I use a mix of olive and rice bran). When the oil is hot add the polenta and brown on each side till crispy. Drain on paper. keep warm while you continue to cook the other polenta.
Pre-heat the oven to 180c / 350 F
To serve the polenta with mushrooms, line a small baking tray with paper then whisk 100 ml olive oil with 60 ml balsamic with salt and pepper and pour over the mushrooms toss together.
Bake for approx 20 minutes or until the juices are released and they are tender.

Notes

For very fine quick cooking polenta start with 4 cups of stock and add more if necessary. This is also great served with a tomato salsa made with chopped tomatoes, chives, parsley & olive oil with balsamic. If you like garlic add that too. Crunchy grilled pancetta is also great