Food: Polenta with Miticrema

One of my favorite Spanish cheeses is Miticrema-  a soft cheese packaged in a pretty little jar. The taste is very similar to cream cheese, but it is a bit saltier and has a grassy undertone, since it’s made with sheep’s milk.

In Spain, Miticrema is typically spread on crackers or bread, or mixed with fig spread or membrillo paste – here in the states you could just use a bit of raspberry jam or pepper jelly if you don’t want to get too fancy. Or, you could try the recipe below. Miticrema makes polenta velvety-creamy, and gives it a subtle, earthy note. The finished polenta is filling enough to eat on its own (perhaps for Meatless Monday), but could be a substitute for potatoes or rice if you want some meat on your plate.

Polenta with Miticrema
1 package instant polenta (9 oz)
4 1/2 cups chicken broth
1 jar Miticrema (available in most specialty cheese departments)
1 tbsp butter
1 cup sharp chedder cheese, finely grated
1 tsp lemon juice
1 pinch cayenne
salt

Bring chicken broth to a rapid boil, remove from heat and slowly stir in polenta. By stirring slowly and continuously you will avoid lumps. Mixture will thicken in about 1 minute.

Add entire jar of Miticrema (with a few dollops reserved to top individual servings), cheddar cheese, lemon juice, butter, and cayenne to polenta, stir to combine. Salt to taste, serve immediately. Voila.