Overview

Herbed Polenta with Corsican Goat Cheese is a bowl of Mediterranean comfort—humble cornmeal transformed into silky, spoonable luxury. The secret lies in gentle heat, patient stirring, and the unmistakable perfume of maquis herbs: rosemary and thyme. Finished with a tumble of crumbled Corsican goat cheese (think tomme de chèvre corse, or use a good aged goat cheese), the dish finds balance between rustic countryside simplicity and elegant, modern plating. It’s a recipe designed for flexibility: serve it soft and creamy straight from the pot, or let it set to cut and sear into crisp-edged slices.

Why This Works

• Slow stirring hydrates the coarse grains evenly, delivering a creamier texture without excessive dairy.
• Infusing olive oil with shallot, garlic, rosemary, and thyme layers fragrant Corsican character throughout the dish.
• Aged goat cheese adds tang, salinity, and umami that complement the natural sweetness of corn.
• Lemon zest brightens the richness, while optional pine nuts and arugula add texture and freshness.

Ingredient Spotlight

• Polenta: Choose stone-ground (bramata) for a pleasing bite and full corn flavor. Quick-cook versions work in a pinch but offer less depth.
• Corsican Goat Cheese: Corsica is famed for expressive sheep and goat cheeses—from fresh brocciu (often sheep/whey-based) to firmer tommes. An aged goat cheese delivers the assertive, slightly earthy tang this dish craves.
• Herbes du Maquis: The Corsican scrubland, maquis, yields wild aromatics. Rosemary and thyme are the most accessible proxies; their resinous, piney notes echo the island’s rugged hills and sea breezes.

Technique Tips

• Whisk First, Stir Later: Start with a whisk as you rain in polenta to avoid lumps, then switch to a wooden spoon for steady stirring.
• Heat Control: Keep the pot at a gentle burble, never a full boil. High heat leads to scorching and uneven texture.
• Hydration Adjustments: Polenta can be unpredictable depending on grind and age. Have extra hot stock or water ready to loosen if it tightens too quickly.
• Seasoning Timing: Salt after the polenta has thickened and after adding cheese; both the stock and cheese bring saltiness.
• Texture Choices: Serve soft for a comforting bowl, or chill/spread and pan-sear for crisp exteriors and creamy centers.

Cultural Notes

Corsica, a mountainous French island in the Mediterranean, is steeped in pastoral traditions. Goat and sheep herding shaped its cuisine, with cheeses at the heart of daily meals. Herbes du maquis—fragrant brushland herbs—permeate regional dishes, from grilled meats to simple omelets. Polenta itself has roots across the broader Mediterranean basin, especially in Northern Italy and parts of Southern France, where cornmeal became a cold-weather staple. Bringing Corsican goat cheese together with herbed polenta is both a nod to island flavors and a celebration of pan-Mediterranean comfort food.

Serving Suggestions

• Pair with a crisp white like Vermentinu (Vermentino) to echo Mediterranean citrus and herbs.
• Add sautéed wild mushrooms or roasted cherry tomatoes for an earthy or sweet counterpoint.
• For protein, top with a soft-poached egg; its runny yolk enriches the polenta luxuriously.

Substitutions & Variations

• Dairy-Free: Use all stock or water, omit butter, and finish with extra olive oil and nutritional yeast for a savory boost.
• Cheese Swap: Try a tangy crottin or a semi-hard goat gouda if Corsican tomme is unavailable.
• Herb Variations: Add a pinch of crushed juniper or savory to tilt the flavor more distinctly toward Corsican maquis.
• Set & Sear: After setting, cut into triangles and sear in olive oil until crisp; serve with a swipe of olive tapenade.

Make-Ahead & Storage

Soft polenta thickens as it cools. To revive, whisk in hot stock or water until creamy again. Set polenta can be chilled tightly wrapped for up to 3 days and pan-seared straight from the fridge.

Chef’s Notes

Cook with your senses. The polenta will tell you when it needs more liquid, and the aroma of the herb oil should be vivid but never bitter (a sign of over-browned garlic). Aim for a balance: the corn’s sweetness, the goat cheese’s tang, the herbs’ resinous lift, and a final fresh snap from arugula or parsley. A discreet drizzle of honey might sound surprising, but it harmonizes with goat cheese the way figs or quince paste do—sweetness in service of savor.