Creamy goat cheese polenta with herb pesto

Dig into a big bowl of creamy, cheesy polenta for a hearty meal any time of the day.

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Whether you’re making this for breakfast, lunch or dinner, you won’t be sorry. Goat cheese polenta topped with soft-boiled eggs and herb pesto is a decadent and comforting dish.

Creamy goat cheese polenta with herb pesto recipe

Yields about 4 cups

Ingredients:

• 6 ounces polenta (coarse cornmeal)
• 4 cups water
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons unsalted butter
• 3 tablespoons soft goat cheese
• Soft-boiled eggs
• Herb pesto (see recipe below)
• Chopped green onions, for garnish
• Toasted pine nuts, for garnish

Directions:

1. Place the polenta and water in a 2-1/2 quart saucepan. Stir to combine over medium-high heart and simmer, stirring constantly with a wooden spoon for 7-8 minutes. Reduce heat to low and cook, stirring frequently, until the grains are soft, about 1 hour.
2. Whisk in the salt and pepper, butter and goat cheese.
3. Spoon the hot polenta into individual bowls. Top with a soft-boiled egg, herb pesto, green onions and toasted pine nuts.

Herb pesto recipe

Ingredients:

• 1/2 cup loosely packed basil
• 1/2 cup loosely packed parsley
• 2 tablespoons fresh oregano leaves
• 1 tablespoon fresh rosemary leaves
• 1 tablespoon fresh thyme leaves
• 1 teaspoon capers
• 1 tablespoon lemon juice
• Sea salt
• Freshly ground black pepper
• 1/2 cup extra-virgin olive oil

Directions:

1. In a food processor add the herbs, capers, lemon juice, a pinch of salt, and 1 tablespoon of olive oil. Pulse to chop the herbs. Slowly stream in the remaining olive oil, pulsing to combine. Season with salt and pepper to taste.

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