Prep Time: 50 minutes
An extra creamy and decadent goat milk polenta.
3 cups whole goat milk
2 cups water
1 cup coarse ground polenta
1 ½ cups goat shredded goat milk cheddar
3 tablespoons goat milk butter
1-carton of fresh shiitake or cremini mushrooms
2 cups of spinach or chopped kale
1-2 teaspoons kosher salt
½ teaspoon crushed black pepper
Heat the goat milk and water at a medium-high heat, until the mixture begins to simmer. Slowly whisk in the polenta and salt into the simmering pot until all has mixed together smoothly with no lumps. Reduce to a low-medium heat and stir every 10 minutes. Cook for about 30-45 minutes and if the polenta becomes too thick, simply add more water or milk to give it a more creamy texture.
As the polenta is cooking, grate the goat milk cheddar into a bowl, and set aside to serve as a topping. Next, add about 1 tablespoon of goat butter to a pan along with the fresh mushrooms. Cook until tender on a low-medium heat. Just before the polenta is done sauté the greens in a small amount of goat butter over low-medium heat.
Add the cooked polenta to serving bowls, and add salt and ground black pepper to taste. Top with mushrooms and sautéed greens, and sprinkle with shredded goat milk cheddar. If you want it to be extra decadent, add some melted goat milk butter to the top just before serving.
When serving for breakfast enjoy with a side of bacon and eggs. Pair with tofu or fish for lunch and dinner.
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