Buckwheat Polenta with Goat Cheese and Herbs

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Serves four | start to finish: 30 minutes

I use a little bit of cornmeal in this recipe because it gives the otherwise sticky buckwheat a bit more body. This is a wonderful side dish to serve with roasted chicken and blistered green beans or Brussels sprouts—whatever the green, make sure to deglaze with at least a capful of vinegar or lemon juice as the richness of this polenta will greatly benefit from having an acidic element. Should you find yourself in the Italian Alps, you could order Taragna, which is an even richer, cheesier version of buckwheat polenta, usually served on its own. Pack big pants.

2 cups water, divided
1 teaspoon salt
1/4 cup cornmeal
1/2 cup buckwheat flour
1 tablespoon unsalted butter
1 oz crumbled goat cheese
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary

In a large saucepan, bring 1 cup of salted water to a boil. Add the cornmeal slowly, stirring constantly for two or three minutes. Lower the heat and slowly add the buckwheat flour. Continue stirring, adding a little more water as you deem necessary. When the desired consistency is reached stir in the butter and cream and remove the pan from the heat. Just before serving, stir in the herbs and goat cheese. Do not overmix.

vegetarian • gluten-free

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