Recipe: Polenta waffles with goat cheese

polenta waffles One thing leads to another around here.  I’ve been pulling things out of the cupboard right and left.

First I found some stone ground polenta nestled in the back of the cupboard.  Then Dan started spreading the waffling bug and now the waffle iron is out of the way-back cupboard and on the counter all the time.  (My official Waffleizer post is coming next week.)

And now, polenta waffles.  It only makes sense.

My waffle iron was there, out in the open, breathing free, begging for exercise.

I dug out my deeply-stained copy of Dorie Greenspan’s Waffles from Morning to Midnight, copyright 1993.  I realized that 1993 might have been the year I first worked with Dorie, which on the one hand makes me feel happy to have such a dear longtime friend and on the other makes me feel a little creeky in my joints.  It feels like yesterday, how did this happen?

No worries. I’ll postpone my upcoming birthday angst for another day.  For now, it’s all about the waffles.

I serve these polenta waffles with a knob of Capriole goat cheese and a generous drizzle of maple syrup, here from Burton’s Maplewood Farm in Medora, Indiana.  Yes, it’s a great combo.  Just give it a try and let me know.

Polenta waffles with goat cheese and maple syrup

adapted from Dorie Greenspan

Makes four

2 cups water

1 teaspoon kosher salt

1/3 cup stone ground polenta

4 tablespoons (1/2 stick) unsalted butter

2 eggs

1/2 cup all-purpose flour

1 teaspoon baking powder

Make the polenta by bringing water and salt to a boil in a small saucepan.  Add polenta in a slow steady stream, whisking constantly to avoid lumps.  Stir frequently until polenta becomes thick, but still spoonable, about 15 minutes.  Pour into large mixing bowl and stir in butter.  Let stand to cool slightly, about five minutes.

Preheat the waffle iron.  Beat in eggs, one at a time.  In a small bowl, whisk together the flour and baking powder, then add to the polenta and gently stir in.  Brush the grids with oil and spoon about a half cup of batter onto the hot grids.  Close the lid and waffle until golden brown.  Transfer to a rack and continue.  Keep the rack in a 200-degree oven if you like.

If you enjoy this post, please consider subscribing to my newsletter, or my feed. Or tweet with me!  Recipe and photo compliments of Janine MacLachlan, www. RusticKitchen.com.  All rights reserved.

Comments

  1. I love the Capriole farms goat cheese. In the summers I eat at least one lgo of wasabi goat cheese a week, and restock at the Lincoln Park farmers market every weekend.

  2. I am definitely trying these. Everything about it sounds so good. Polenta…goat cheese…maple syrup…
    Yes, please!

  3. Tried them this morning, and they were a hit! I loved the texture especially. Served with Mascarpone cheese and maple syrup–delicious!

  4. Wow! I’ve been on a crazy waffle kick too. My best discovery so far is waffle french toast! Make french toast like usual but cook it in the waffle iron. Today’s breakfast was cream cheese & strawberry waffle french toast. Yum :) Oh, and waffle toast is mighty convenient if you don’t have a toaster…

  5. I will definitely try that recipe. Thank you for sharing.

  6. I loved the texture especially.Everything about it sounds so good. Polenta…goat cheese…maple syrup…

  7. I love waffles and I always wanted to be able to make my own waffles.
    Now unplug and open the Belgian waffle maker to confirm if it
    is properly baked. A bonus is that it can be stored upright to save storage space.

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