Goat’s cheese polenta with asparagus and portobellos

Goat's cheese polenta with asparagus and portobellos - a big bowl full of comfort!

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).

Goat's cheese polenta with asparagus and portobellos - a big bowl full of comfort!

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!

Goat's cheese polenta with asparagus and portobellos - a big bowl full of comfort!

If you have leftover portobellos, use them to make this creamy garlic spaghetti with roasted portobellos:

Creamy garlic spaghetti with roasted portobellos

Comments

  1. Sue says

    Becca … I recently found your blog and have been enjoying your recipes … thank you for sharing!!
    I live in the US and have yet to find a reliable online calculator to convert grams to ounces … do you have any suggestions?
    Thanks for any suggestions!

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