Goat Cheese, Ancho & Truffle Polenta Recipe
4 to 6 servings
- 4 cups water
- 1 Truffle Bouillon Cube
- 1 cup corn meal
- 1/2 cup sour cream
- 2 Ancho Chiles, rehydrated and chopped
- 2 oz. goat cheese
- 1 Tbsp. Minced Green Onion
- Italian Black Truffle Sea Salt, to taste
Add all Savory items to cart
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.
Kate Wheeler, Savory Spice—Santa Fe, NM owner