Goat Cheese and Poleta Pudding

Sunday morning and I'm falling, I've got a feeling…the feeling I have 24/7, hunger! So this Sunday in the Blue house the fridge is drained, again! There is nothing other than some garlic, onions and some goat cheese leftovers of the night before, but surprisingly there is some polenta…Happy Days!! I love polenta so much...I am from the north of Italy, where Polenta was the main food until the beginning of the XX century. As a matter of fact people from the south call people from the north “Polentoni” which means “Polenta Eater”, would that explain my never ending love for this food? But “Polentoni” apart, Polenta is filling, is nice and you can make so many things with it! I generally tend to buy the instant one cause is ready in less than 5 minutes… I am a very impatient person when it comes to food and everything else really! 
Coming back to the real point, today for lunch I made this polenta recipe that can be eat hot or cold as you wish!

Shopping Lists
200 gr. of creamy goat cheese
400 gr. of instant polenta
150 gr. of parmesan
50 gr. of butter
Mixed herbs (herbs the province or rosemary, parsley, basil anything you like)
Salt t.t.

Let’s get on with this
  1. Bring 800 ml. of water and the salt to boil in a saucepan
  2. Stirring constantly, add in the polenta until the polenta thickens, about  minutes
  3. Remove from heat and stir in the Parmesan and butter
  4. Mix the goat cheese with the herbs until creamy
  5. Place the polenta in a ramekin and with a sac-à-poche (or with a spoon or your finger make a hole and somehow J “push” the goat cheese mixture into the polenta
  6. Turn them over or leave it in the ramekin if you prefer and serve
  7. If you want you can put the ramekin in the oven for 10 minutes at 180°

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