Serves: 6
Total Calories: 190

2 tablespoons extra-virgin olive oil
1 tablespoon chopped garlic, fresh or jarred organic
3/4 cup white wine
3/4 cup chicken broth
1/2 cup instant polenta, such as Bellino or Favero
1 (5-ounce) package fresh goat cheese (chèvre), cut into pieces
salt and ground pepper to taste

Heat the oil in a nonstick skillet over medium heat. Add the garlic and cook until aromatic, about 20 seconds. Add the wine and boil for 1 minute. Add the broth and heat to boiling. Stir in the polenta until the mixture is smooth, and cook for 1 minute. Reduce the heat to low stir in the cheese until fully incorporated and the mixture is fluffy do not overcook. Remove from the heat, season with salt and pepper, and serve immediately.


From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 190
Calories from Fat: 87

More Recipes from the Homemade in a Hurry Cookbook:
*Rice & Other Grains
Barley Risotto
Black Rice And White Beans
Cheddar Cheese Oats With Toasted Walnuts
Chèvre Polenta
Corn And Black Bean Grits
Cranberry Brown Rice Pilaf
Creamy Pumpkin Risotto
Dirty Brown Rice
Hoppin' John Risotto
Instant Brown Rice Steamed With Vegetables
Kasha And Couscous
Kasha With Onion Relish
Orange Whole-Wheat Couscous
Polenta Pots De Crème
Quick Wild Mushroom Wild Rice
Spiced Brown Rice With Figs
Spinach Tabbouleh
Sprouted Quinoa
Sticky Vanilla Rice
Whole-Grain Rice-A-Bruni