Polenta with Goat Cheese

Soft goat cheese adds a tang to this otherwise basic polenta and ensures a rich creamy texture.

1 Tbsp. sea salt
1 lb quick-cooking polenta (2 2/3 cups)
4 oz soft goat cheese
½ cup Parmesan cheese, grated
2 Tbsp. unsalted butter

Bring 1 quart of water to a boil in a medium-size saucepan. Add salt and slowly add polenta, in a thin stream, whisking constantly to avoid lumps.

Continue whisking until thick and creamy, about 5 minutes. Stir in the cheeses and butter.

Serve immediately.