Goat Cheese And Rosemary Polenta - cooking recipe

Ingredients

6 cups chicken stock
2 cups polenta (cornmeal)
6 ounces goat cheese
1 tablespoon chopped fresh rosemary
2 tablespoons butter
sea salt
fresh ground pepper

Preparation

Bring stock to boil in large pot over high heat.
Whisk in polenta in a steady stream and decrease heat to medium.
Cook, stirring with a wooden spoon, constantly until mixture begins to thicken, approximately 10 minutes or till thickened.
Add cheese and rosemary. Cook 2 minutes.
Stir in butter and salt and pepper to taste.
Remove from heat and adjust consistency by thinning with more stock if needed.