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Test Kitchen Approved

Goat Cheese, Ancho, & Truffle Polenta

Recipe By Kate Wheeler, Savory Spice—Santa Fe, NM owner

Prep Time

0 Hours 0 Minutes

Cooking Time

0 Hours 0 Minutes

Recipe By Kate Wheeler, Savory Spice—Santa Fe, NM owner

Creamy polenta with layers of flavor from the chile and truffle salt.

Serving Suggestions

Serve topped with a sprinkle of truffle salt. Makes a unique holiday side dish, or serve for breakfast with poached eggs.

Ingredients

4 cups water

0.16 each *1 Truffle Bouillon Cube

1 cups corn meal

0.5 cups sour cream

0.25 oz. *2 Ancho Chiles, rehydrated and chopped

2 oz. goat cheese

1 Tbsp. Minced Green Onion


Savory Spice ingredients in this recipe

  • Italian Black Truffle Sea Salt

    Our Black Truffle Sea Salt comes from one of the most esteemed delicacies in the culinary world, the Black Truffle. The Black Truffles are rather d...

    View full details

Directions

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.