from Chef Jennifer Jasinski, Rioja Restaurant, Denver, Colorado
Serves 12
2 cups course ground polenta (do not use the instant variety)
2 ½ quarts chicken stock or vegetable stock
2 cups Haystack Mountain chèvre
1 ½ cup crème fraiche
salt & pepper to taste
2 tablespoons chopped thyme
1. In a large heavy bottomed pot, add the stock and bring it to a simmer. Slowly stir in the polenta with a whisk.
2. Turn the fire to very low and cook for 2 hours, stirring occasionally. The polenta is done when the granules are tender to taste.
3. Remove from the fire and stir in the cheese, crème fraiche and herbs. Season to taste, and serve immediately.
