Goat Cheese Polenta


1 1/2 cups chicken broth
1 1/2 cups whole milk (I used 1%)
1/2 teaspoon kosher salt
3/4 cup cornmeal
4 oz. goat cheese, crumbled
1/4 cup heavy cream


Bring broth, milk, and salt to a boil in a saucepan over high heat. Reduce heat to medium-low, then gradually whisk in cornmeal. Cook until thick and bubbly, about 5 minutes, stirring constantly.
Stir in goat cheese and cream.

From the kitchen of: Susi's Kochen und Backen Adventures (http://susikochenundbacken.blogspot.com/)