This is a Ricotta Goat Cheese Polenta recipe perfect for family dishes and gluten free lovers!
Ingredients
• 2 cups polenta
• 8 cups water
• 1 ¾ teaspoons kosher salt
• 2 tablespoons unsalted butter
• 2 ½ tablespoons olive oil, divided
• 1 large onion, sliced
• 2 cloves garlic, minced
• 16 ounces cremini mushrooms, sliced
• 12 ounces baby spinach or other greens
• 2 ounces goat cheese
• ¾ cup whole milk ricotta
• 2 teaspoons fresh thyme leaves
Preparation, let’s make this Ricotta Goat Cheese Polenta dish!
- Firstly, start by Preheating oven to 375F
- Secondly, in a heavy pot, bring 6 cups and salt to a boil
- Thirdly, make sure to gradually stir in polenta, stirring quickly in order to avoid lumps. Turn the heat to low
- Once the water is fully absorbed, add another ½ cup of water and keep stirring occasionally
- Continue to add water, ½ cup at a time. Each time water is absorbed by polenta.subsequently
- Continue to cook for 30 minutes minimum, stirring occasionally
- After, add butter last
- Then, heat olive oil in a wide saute pan over medium heat
- Subsequently, add the onions and stir to coat the onions in oil
- Season with salt and pepper according to your taste
- Heat until onions are golden and caramelized with a low heat and stir occasionally (20 minutes)
- Put the onions in a bowl and set aside
- After that, heat remaining tablespoon of oil in the same pan
- Add the mushrooms and garlic and cook until mushrooms release their liquid and stir together until spinach is just wilted.
- Return onions to pan and stir combine
- Spread the polenta on the bottom of your baking dish, lightly oiled
- As a result, place mushrooms, greens and onion over the polenta
- Dollop mounds of ricotta and slices of goat cheese over the vegetable mixture
- Bake until cheese is melted and soft (20 minutes)
- Last but not least! We recommend you to sprinkle with fresh thyme leaves to serve
RECIPE BY GATHER AND DINE – VIEW IT HERE
