Recipe: Goat Cheese, Ancho & Truffle Polenta
- 4 cups water
- 1 truffle bouillon cube
- 1 cup corn meal
- 1/2 cup sour cream
- 2 whole dried ancho chiles, rehydrated and chopped
- 2 oz. goat cheese
- 1 Tbsp. dried minced green onion
- Italian black truffle sea salt, to taste
Bring water to a boil with bouillon cube, stirring to dissolve bouillon. Slowly stir in corn meal so no lumps form. Reduce heat and cook, stirring often, until smooth and soft, about 10 min. Remove from heat stir in sour cream, ancho, goat cheese and minced green onion.
Serve topped with a sprinkle of truffle salt. Makes a unique holiday side dish, or serve for breakfast with poached eggs.