Crispy Polenta with Goat Cheese, Roasted Garlic, and Roasted Red Peppers1 c. corn grits
4 c. liquid (I used homemade chicken stock, some cream, and water to add up to 4 cups)
Boil the liquid (if you are using a milk base, do not let it scorch) and slowly add in the grits while stirring constantly. Keep stirring until the boiling resumes, then lower the heat to medium. Stir until the mixture is thickened.
Add the goat cheese and season to your liking. Pour into a 9x13 baking pan. It will continue to thicken and firm up as it cools.
Take dog with you and sit in living room to relax after making such a wonderful polenta. Relax...realize dog is in kitchen eating polenta. Threaten dog to within an inch of her life (but do not actually harm her or you will experience bad karma and jail). Cry. Gchat with Mr. JP for moral support. Return to step 1.
Meanwhile, roast a head of garlic. When the polenta has cooled enough, cut it into squares and fry each one in oil (or put under the broiler to get the top nice and crispy). Top with roasted garlic and slices of roasted red peppers, and crumble more goat cheese over the top.