Just a quick one today! Remember those gorgeous Greek stuffed tomatoes that Tara from Noshing With The Nolands brought over for you guys while I was on my honeymoon back in April? I’m so happy to be able to repay the favour by guest posting for her today while she’s off taking her own trip! I made this creamy goat’s cheese polenta with asparagus and portobello mushrooms – literally a bowl full of comfort (…perhaps not literally, but you know what I mean).
This was actually only the second time I’ve used polenta – the first time was at a cookery course I went to the other week. There, we made deep-fried polenta chips (which were amazing, I might add), so this was actually my first time having creamy polenta like this. And although I’m still not a total convert to the texture of the polenta when eaten totally plain, it was a seriously comforting addition to the fresh, garlicky spring vegetables.
What’s your favourite way to serve polenta? I feel that now I’ve started using a new ingredient, I should continue to experiment with it!
If you’d like to read the recipe for this goat’s cheese polenta and a bit more of my spiel, head on over to Noshing With The Nolands!