This recipe was originally presented on
The Kitchen as an appetizer. I decided to give it a try as a side dish. These polenta bites begin with stove top polenta, poured into a square pan and cooled. Mine was set and chilled in about an hour. Once it's set, cut into squares and coat with panko. I had trouble getting the panko to stick to the top side of the polenta. Once I gave it a quick spray with olive oil, no problem getting the panko to stick to the top side.
I really wanted to taste the goat cheese in this recipe and neither Tim or I could find it. Perhaps, I should have used a bigger pan, made a smaller batch or used more goat cheese. I love the idea of this recipe and will try again, with a smaller batch, more goat cheese and a little heavier on the spices. Also, the original recipe says not to use quick cooking polenta. I did and it worked just fine. Anyone know how to prevent polenta from bubbling all over your hands and the stove when you make it?
Herbed Goat Cheese Polenta Bites
Makes 16 Bites
1 tablespoon unsalted butter, for pan
1 3/4 cups water, plus more if necessary
1 cup milk
3/4 cup stone-ground coarse cornmeal (not quick-cooking or instant)
1 teaspoon kosher salt, plus more to taste
Generous pinch freshly ground black pepper
1/3 cup soft goat cheese
2 tablespoon dried chives
1 tablespoon dried thyme
1-2 tablespoons extra-virgin olive oil
1/2 cup panko bread crumbs
Butter an 8x8-inch pan and set aside.
In a medium saucepan, bring water and milk to a slow boil over
medium-high heat. Reduce heat to low and gradually whisk in the
cornmeal, salt, and pepper. Cook uncovered until the polenta is thick
and creamy, about 25 to 30 minutes. Stir often to prevent sticking or
clumping. If it starts sticking to the bottom of the pan, add more
water, 2 teaspoons at a time.
Once the polenta is very thick and creamy, fold in goat cheese, 1
tablespoon of the chives, and thyme. Stir a few times until the goat
cheese has melted into the polenta. Taste and adjust the seasoning as
desired. Scoop the hot polenta into the prepared baking dish, and spread
into an even layer. Refrigerate until firm, for at least one hour or
overnight. Slice into 16 small squares. Spread the panko and remaining 1
tablespoon chives on a large plate and press each side of the polenta
squares gently into the panko to coat completely.
In a nonstick pan over medium heat, warm 1 tablespoon of olive oil.
Pan-fry the polenta squares for about 2 to 3 minutes on each side, or
until golden-brown and crispy. As the polenta soaks up some of the oil,
you’ll likely need to add 1 additional tablespoon to keep it from
sticking. Once finished cooking, set on top of a paper towel-covered
plate to soak up excess oil, and plate immediately. Serve warm.