Sonoma Goat Cheese Polenta Recipe

Bring liquids to a simmer

In a medium saucepan, combine 4 cups water and 1 cup milk. Bring to a gentle simmer over medium heat. Stir in 1 tsp salt.

Cook polenta

Slowly whisk in 1 cup fine cornmeal (polenta) in a steady stream to avoid lumps. Reduce heat to low and cook, stirring frequently with a wooden spoon or whisk, until thick and creamy, 20–25 minutes for fine polenta (longer if coarser). If mixture becomes too thick, add up to 1/2 cup hot water or milk, a few tablespoons at a time, to reach a soft spoonable consistency.

Finish with butter and cheeses

Remove saucepan from heat. Stir in 2 tbs unsalted butter until melted. Fold in 6 oz room-temperature goat cheese in 2 additions, stirring until smooth and fully incorporated. Stir in 1 tbs grated Parmesan for depth. Taste and adjust seasoning with up to 1/4 tsp more salt and 1 tsp freshly ground black pepper. Keep warm on lowest heat, stirring occasionally; if resting, cover to prevent skin forming.

Prep carrots

If carrots are thicker at one end, halve lengthwise so pieces are of uniform thickness. Pat dry.

Candy the carrots

In a medium skillet over medium heat, melt 1 tbs unsalted butter. Add 12 baby carrots and toss to coat. Sprinkle 1 tbs brown sugar over carrots, add 1 tsp honey and 1 tbs water. Cook, turning occasionally, until liquid becomes syrupy and carrots are glazed and tender when pierced with a knife, 10–12 minutes. If carrots brown too quickly, lower heat and add a splash of water. Finish with 1 tsp fresh lemon juice, 1/4 tsp salt and 1 tsp fresh thyme leaves; toss to coat and remove from heat.

Sauté shallot and reduce wine

In a small saucepan over medium heat, warm 1 tbs finely minced shallot with a drizzle of neutral oil until soft and translucent, about 1–2 minutes. Add 1 cup cabernet sauvignon and bring to a simmer.

Reduce to sauce consistency

Simmer the wine until reduced to about 1/4 cup (approximately 12–15 minutes), swirling occasionally. If using, whisk in 2 tbs demi-glace or 2 tbs concentrated beef stock to add body. Stir in 1 tsp brown sugar or honey to balance acidity. Taste and season with 1/4 tsp salt.

Finish with butter

Off the heat, swirl in 1 tbs cold butter a little at a time to give the sauce a glossy finish. Keep warm until plating.

Garnish

Reserve 2 small thyme sprigs or microgreens for garnish.

Divide the polenta among 4 warmed shallow bowls or plates (about 1 cup polenta per serving). Spoon the candied baby carrots over the polenta, arranging attractively (3 carrots per plate). Drizzle the cabernet reduction around and lightly over the polenta and carrots (about 1–2 tablespoons per plate). Finish each plate with a small crumble of extra fresh goat cheese if desired, a grind of black pepper, and a thyme sprig or microgreens.

Serve immediately while polenta is warm and sauce is glossy. Leftover polenta can be chilled, sliced and grilled later; reheat gently with a splash of milk.