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Chili & Cilantro Goat Cheese Polenta



A creamy goat cheese polenta with Chili & Cilantro Dip. Pair with chicken, shrimp, fish, or a green salad for a savory dinner idea. 


Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 4



1 qt. Whole milk 
1 cup Quick cook polenta or grits
1 jar Robert Rothschild Farm Organic Chili & Cilantro Dip
1/2 cup Heavy cream
8 oz. Goat cheese
1/4 tsp. Black pepper
1/2 - 1 cup Hot water
Kosher salt 



In a 4 quart sauce pot, on medium-high heat, bring milk to boil and add 1 teaspoon salt. Whisk in polenta or grits. Cook and stir constantly about 5 - 7 minutes until polenta starts to pull away from the sides of the pot. Add Organic Chili & Cilantro Dip, cream, goat cheese and black pepper. Stir until smooth. Add hot water, if needed, a little at a time while stirring, until you reach a smooth, creamy consistency. Serve immediately.

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