Recipe For Grilled Polenta with a Creamy Lemon Caper Goat Ricotta Cheese Sauce


Polenta is a fine-ground corn that is pretty easy to prepare. It can either be prepared soft and creamy, or dry and firm. Personally, I prefer the consistency of the firm version. The preparation is fairly simple; just constantly whisk the cornmeal in liquid until each grain swells up, refrigerate and cut into slices. Right before you’re ready to serve, place the polenta on a grill pan to create some nice grill marks.

To create the perfect summer dish, I’ve paired grilled medallions of polenta with a creamy lemon caper goat ricotta cheese sauce. It’s divine!

1. Info for Grilled Polenta with a Creamy Lemon Caper Goat Ricotta Cheese Sauce

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 6
  • Calories: unavailable

2. Ingredients for Grilled Polenta with a Creamy Lemon Caper Goat Ricotta Cheese Sauce

  • 1 pound polenta, (about 2-1/2 to 3 cups)
  • 7-1/3 cups water, as needed (depending on how firm your want the consistency of the polenta)
  • 1-1/4 cups heavy cream
  • 3 tablespoons unsalted butter
  • 2 tablespoons parmesan cheese powder
  • 3 tablespoons olive oil
  • 1 cup goat ricotta cheese
  • 1/4 cup vegenaise (egg-free mayonnaise), see tips
  • 1 clove pickled garlic, finely minced
  • 1/3 cup goat milk
  • 1/3 cup non-pareil capers, drained
  • 2 lemons
  • 1 tablespoon garlic chives, finely snipped
  • 1 teaspoon flat-leaf parsley, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black peppercorns, freshly ground

3. Directions:

  1. In a large sauce pan, bring the water to a full boil. Add the polenta. Whisk frequently for about 30-40 minutes until each grain swells up and the mixture has thickened. Add the heavy cream, 2 tablespoons of butter and parmesan powder. Season with 1/4 teaspoon of salt and pepper. Lower the temperature to a gentle simmer for about 5 minutes.
  2. Brush a baking sheet with a tablespoon of olive oil. Transfer the polenta onto the baking sheet. Even it out. The polenta should be at least 1/2-inch thick. Let it cool completely, then refrigerate (for at least an hour) until the rest of the components are ready.
  3. Reserve about 1 tablespoon of capers for decoration. Roughly chop the rest of the capers.
  4. Zest 2 lemons and juice them. Reserve about 1 teaspoon of lemon zest for garnish.
  5. In a bowl, thin the goat ricotta cheese with vegenaise, goat milk and lemon juice. Add the chopped capers, the lemon zest, chopped parsley, the pickled garlic, 2 teaspoons of garlic chives and a tablespoon of olive oil. Season with salt and pepper.
  6. Create disks of polenta, using a 2-inch diameter circle cutter. Brush them with a tablespoon of olive oil.
  7. Brush a grill pan with the remaining butter. Place the polenta disks on the grill pan. Cook for about 3-4minutes until brown on both sides. Make nice grilling marks on the polenta.
  8. Transfer to a platter. Season the polenta with a little salt.
  9. Drizzle with the lemon caper goat ricotta cheese sauce. Garnish with lemon zest, the extra capers and the remaining garlic chives.
  10. You’re all set. Dig in!
  11. Bon appétit!

Please rate this article