by corrinnej
2 c water
2 c milk
1 cup medium polenta
1 Tbsp. lemon zest
1 tsp. Kosher salt
1 pkg. Chavrie fresh goat cheese
Preparation
In medium pot with high sides combine the water, milk and bring to a boil over high heat
Reduce the heat to low and slowly pour in the polenta while whisking constantly
Cook the mixture for at least 5 minutes, stirring with a wooden spoon until thickened and cooked
Stir in the Chavrie®, lemon zest and kosher salt.
Yum, I love new dips! This reminds me of a goat cheese dip I found today that was mixed with a roasted red peppers mix. Also delicious! Thanks for sharing!
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