For the foodie creatives out there, amp up this Creamy Goat Cheese Polenta recipe with a fresh Arugula Salad and a Bacon garnish.
Welcome to my i-love-creamy-polenta Party.
It's also a goat cheese party.
Now before we talk creamy, let's discuss this dish in entirely. In addition to way delicious polenta that will change the way you make polenta 4.EV.ER, this dish also has a fresh pop of arugula salad and a crispy bacon garnish. A bacon garnish? Yes.
I made this dish on a whim a couple weeks ago and knew I wanted to share it with the world. Everyone should have goat cheese polenta in their life. But I would like to say, polenta purists should look away. Because, you see, into the polenta I added in red bell peppers and scallions.
You may think, "ohhh. That's gonna interrupt the creaminess of the polenta!" But it'll be fine. The polenta is still deliciously creamy. I think I'm going to a record of how many times I can say creamy in one post. I'm at 4. Creamy. Now I'm at 5.
Now. Just in case you haven't seen this. I had to show you. It's a mini polenta grilled cheese. Oh goodness. That's going to happen soon.
But for now, you should most definitely try out this creamy polenta adorned with vegetables and bacon.
Need dinner inspiration? Try this creamy goat cheese polenta with arugula salad AND BACON! @immaeatthatblog Tweet this
Creamy Goat Cheese Polenta with Arugula Salad
serves 4-5 (nutrition facts are for 4 servings)
- 1 1/2 cups polenta
- 4-5 cups low-sodium chicken broth
- 2/3 cup red bell pepper, finely chopped
- 1/2 cup scallions, thinly sliced
- 4 oz goat cheese
- 3 cups arugula
- 1 cup cherry tomatoes, sliced in half
- 2 1/2 tablespoons olive oil, divided
- 1 1/2 tablespoons balsamic vinegar
- pinch sea salt
- 8 pieces cooked bacon
- Heat 1 tablespoon olive oil in a saucepan over medium heat. Add in red bell peppers and scallions. Cook until veggies are softened, about 8 minutes. Add in 1 cup chicken broth and whisk in 1/2 cup polenta. Let polenta absorb chicken stock. Continue whisking as you add in 1 cup chicken broth and another 1/2 cup polenta. Continue adding polenta and chicken stock while whisking, until all chicken stock is used up. This process should take about 20 minutes. Just keep whisking! Finally, whisk in goat cheese until smooth.
- In a bowl, toss together arugula, cherry tomatoes, 1 1/2 tablespoons olive oil, balsamic vinegar and sea salt. Divide creamy polenta among 4 shallow bowls. Top with a couple pieces of bacon and the arugula salad.