This evening we enjoyed our polenta with a little salad and some Italian-style chicken sausages. We fried the sausages in a little olive oil, sprinkled them with chili powder, and then smothered them in a tomato goat cheese sauce which we made by blending tomatoes, goat cheese, olive oil, and some herbs. It was a lovely dinner, and I definitely would have to say that the polenta was my favorite part of it. 
Kemal finds his polenta even more satisfying and richer in flavor when he tops it with Greek yogurt. I tried it that way and thought it was quite tasty.
Last night I had a dream about making a quiche with a polenta crust. That sounds totally awesome and I’m definitely going to try it these days. In the meantime, here’s how we make our polenta:
Cheesy Polenta
Ingredients:
- 1 1/2 cup polenta, instant
- 1 1/3 cups water (you can substitute with milk if you want your polenta richer)
- 1/4 cup salted butter
- 3/4 cup goat cheese
- 3/4 to 1 cup Parmesan cheese (depends on how thick you want your polenta)
- sea salt to taste
- parsley to taste
Note: You can try making the polenta with different types of cheeses just to change things up. We’ve also made it with a combination of feta cheese and Kasseri Greek sheep cheese, and that was wonderful! It would also be excellent with ricotta and Romano.
Instructions:
- Bring the water (or milk) and butter to a boil on high heat.
- Reduce the heat to medium, and then add the salt and polenta, stirring constantly.
- Add the goat cheese, Parmesan, and parsley after the polenta thickens up.
- Cook until it thickens even more.
