Grenache Roasted Goat Cheese Polenta Cake

Ingredients

• ½ cup polenta
• 1 ½ cups chicken stock
• ½ cup heavy cream
• ½ cup goat cheese, softened and separated
• 1 cup spinach, chopped
• 1 tbsp garlic, minced
• 1 cup mascarpone or cream cheese
• 2 tbsp butter
• salt and pepper, to taste

Directions

1. 1

   In a skillet, sauté the chopped spinach with butter and garlic until wilted. Set aside.

2. 2

   Soften and separate the goat cheese and roast it in the oven at 300°F (150°C) for 30-40 minutes. Allow it to cool.

3. 3

   In a saucepan, bring the chicken stock to a boil, then gradually whisk in the polenta, stirring constantly to avoid lumps. Simmer for 15 minutes, until tender.

4. 4

   Remove from heat and stir in the mascarpone or cream cheese, sautéed spinach, and half of the roasted goat cheese. Mix until well combined.

5. 5

   Pour the polenta mixture into a greased pan, top with the remaining goat cheese.

6. 6

   Broil until goat cheese topping is browned. Cool before serving.