Topped Goats Cheese Polenta

A creamy goats cheese polenta topped with the perfect combination of fresh steamed kale and sun-dried tomatoes to create a filling and refreshing Vegetarian main meal or side dish.
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For me polenta is one of those things I don’t eat very often but when I do I make a large batch which will last me a good 3-4 meals… a little can go a long way in this instance I use 50g cornmeal which would make 2 meals or 3-4 as a side dish to some salad, veggies or protein. Now I know you can buy polenta as a pre-made block but I have never tried this as with many foods I think if you can make it yourself then why buy it, I’d rather know exactly what has gone into my food, as especially cooking up polenta this way you can add whichever herbs, spices and flavourings you would like to make, which can then be cooked up into polenta and then baked, fried or grilled as you would like.

This is my personal favourite combination which is very simple and uses my favourite herb thyme, my favourite cheese and sun-dried tomatoes. I think the combination is so yummy and therefore I wanted to share it with you too. I’m quite a novice when it comes to cornmeal and polenta and such things as it isn’t something I make often and haven’t done much researching into it but I know there are various types of corneal (fine, course etc.) and that you can buy polenta already made without the need of corneal to make your own but as I said I prefer to add my own flavourings during the process which wouldn’t be possible with pre-made polenta.

The thing for me with polenta is that it takes constant love (a.k.a. constantly stirring) so that it doesn’t stick to the saucepan and this can go on for approximately 30 minutes until the consistency is just the right thickness and the little grits have cooked through and the liquid has evaporated. Hence the time it can take I tend to make this of a weekend and make up enough so that I can have it during the week as once cooked it can sit in the fridge for 2-3 days and then can be grilled, baked or cooked and topped with pretty much whatever you like or served alongside any meal you like and it is perfect as an alternative to chips or a grain or it could be placed back in the saucepan with some liquid to loosen it back up and served in place of mash.

Basically, what I’m trying to say is this dish is versatile and can be customised pretty much how you like but I nearly always make this as my go-to combination and I love it!

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Topped Goats Cheese Polenta
Prep time
Cook time
Total time
Serves: Serves 2 - 3
  • 500 ml water or stock
  • 50g cornmeal (polenta)
  • ½ tsp sea salt
  • 60g goats cheese
  • 1tsp dried thyme
  • Toppings:
  • 1tbsp sun-dried tomato paste
  • Steamed kale or spinach
  • Sun-dried tomatoes
  • Crumbled goats cheese
  1. Bring water to a boil in a large pot. Add sea salt and dried thyme.
  2. Take cornmeal and add to water slowly. Stir quickly to avoid lumps using a wood spoon or whisk.
  3. Stir continuously to avoid sticking, cook for 20 minutes (or until liquid has evaporated and polenta is moving away from the sides and has become very thick)
  4. Pour polenta into your desired dish and let it cool for 15 minutes to set and take shape.
  5. Once cooled it can be served as it is and topped with a spread of sun-dried tomato paste, a handful of steamed kale or spinach, a handful of sun-dried tomatoes and extra crumbled goats cheese. Then slice as desired and serve warm.
  6. It can also be grilled, baked or fried then add your toppings as above.

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