Whip It Up Wednesday with Chef Herzig: Goat Cheese Polenta with Garlicky Greens & Mushrooms

Each Wednesday, we will partner with peace love food Chef Laureen Herzig to break up your day with easy lunch recipes and live cooking classes! Check out the shopping list for the week’s recipe below to pre-purchase the ingredients so you can follow along in your own home if you want. Each live cooking class will be hosted at 12PM and only last 20 minutes or less.

Today’s recipe:

Goat Cheese Polenta with Garlicky Greens & Mushrooms

Shopping List:

• 2 cups cherry tomatoes or multi-color grape tomatoes, washed and cut in half
• 2 TBSP olive oil
• 3 cloves garlic, thinly sliced
• 3 cups spinach, stems removed
• 3 cups water
• 1 cup polenta – can use corn grits
• 1/2 teaspoon salt
• 4 ounces goat cheese
• Salt & pepper to taste

Cooking Tools Needed:

• Cutting Board
• Sauté Pan
• Knife
• Medium Pot
• Liquid Measuring Cup
• Spatula
• Dry Measuring Cup
• Small bowl
• Measuring Spoons
• Whisk

Directions:

1. Heat the olive oil in a large heavy pan. Add the garlic and sauté gently until fragrant, be careful not to burn the garlic. Add the spinach and tomatoes and sauté on medium-high heat for 5 minutes. Transfer to a bowl and set aside.
2. Bring water and salt to a boil in a medium pot. Add the polenta, whisk until smooth. Reduce heat and simmer for 15 minutes, stirring occasionally until the polenta has thickened. Remove from heat, add the goat cheese, and stir until smooth. Divide the polenta in serving bowls and top with the tomatoes and the spinach. Serve immediately.