Goat Cheese, Ancho & Truffle Polenta Recipe
4 to 6 servings
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.THANKS TO
Kate Wheeler, Savory Spice—Santa Fe, NM owner