This is a Ricotta Goat Cheese Polenta recipe perfect for family dishes and gluten free lovers!

Ingredients

• 2 cups polenta
• 8 cups water
• 1 ¾ teaspoons kosher salt
• 2 tablespoons unsalted butter
• 2 ½ tablespoons olive oil, divided
• 1 large onion, sliced
• 2 cloves garlic, minced
• 16 ounces cremini mushrooms, sliced
• 12 ounces baby spinach or other greens
• 2 ounces goat cheese
• ¾ cup whole milk ricotta
• 2 teaspoons fresh thyme leaves

Preparation, let’s make this Ricotta Goat Cheese Polenta dish!

  1. Firstly, start by Preheating oven to 375F
  2. Secondly, in a heavy pot, bring 6 cups and salt to a boil
  3. Thirdly, make sure to gradually stir in polenta, stirring quickly in order to avoid lumps. Turn the heat to low
  4. Once the water is fully absorbed, add another ½ cup of water and keep stirring occasionally
  5. Continue to add water, ½ cup at a time. Each time water is absorbed by polenta.subsequently
  6. Continue to cook for 30 minutes minimum, stirring occasionally
  7. After, add butter last
  8. Then, heat olive oil in a wide saute pan over medium heat
  9. Subsequently, add the onions and stir to coat the onions in oil
  10. Season with salt and pepper according to your taste
  11. Heat until onions are golden and caramelized with a low heat and stir occasionally (20 minutes)
  12. Put the onions in a bowl and set aside
  13. After that, heat remaining tablespoon of oil in the same pan
  14. Add the mushrooms and garlic and cook until mushrooms release their liquid and stir together until spinach is just wilted.
  15. Return onions to pan and stir combine
  16. Spread the polenta on the bottom of your baking dish, lightly oiled
  17. As a result, place mushrooms, greens and onion over the polenta
  18. Dollop mounds of ricotta and slices of goat cheese over the vegetable mixture
  19. Bake until cheese is melted and soft (20 minutes)
  20. Last but not least! We recommend you to sprinkle with fresh thyme leaves to serve

RECIPE BY GATHER AND DINE – VIEW IT HERE