Here’s an easy recipe perfect as a side to a holiday feast, or even a fancy New Year’s brunch. This, to me, is the perfect side, almost completely hand’s off until you want to serve it, with a few check ins on the way, happy to hang out on a back burner while the rest of a meal comes together.

You simmer polenta with milk and rosemary on the stove until creamy, stir in some butter, and serve dotted with creamy, tangy goat cheese. The cheese swirls into the polenta as you spoon it, and everyone will ooh and ahh like you’ve just done something amazingly impressive. I can’t think of a holiday centerpiece this won’t pair well with, whether that’s a crown roast, a beef wellington, a ham, a vegetarian whole roasted cauliflower, or even some eggs and bacon for breakfast.

Happy Holidays! Stay safe!

Grits or Polenta with Rosemary and Goat Cheese

Method adapted from Alton Brown. This is perfect to have simmering on the stove while you get the rest of a holiday meal together.

1 cup polenta or grits (yellow preferred)
2 cups whole milk
2 cups water, plus more, as needed
1 1/2 tsp kosher salt
2 sprigs rosemary, plus more for garnish
4 tbs unsalted butter, cubed
2 oz goat cheese

Add the grits or polenta, milk, 2 cups water and salt to a large pot and let sit for 5 minutes. Skim anything that floats to the top.
Turn the heat to medium high and bring to a simmer while whisking, about 5 minutes. Reduce heat to low, add the rosemary sprigs, and let cook, stirring occasionally. Add water as needed when the mixture seems especially thick, until the mixture thick but not stiff, and is smooth and creamy and nothing tastes gritty or especially toothsome when you try a bite. For me, this takes about 1 1/2 to 2 hours.
When you get the consistency you want, remove from heat and remove the rosemary sprigs, then stir in the butter. Pour out onto a platter, dot with the goat cheese, and garnish with more rosemary. Serve immediately.