Fresh goat milk Buttermilk (this acts as the starter culture) Rennet* (an enzyme that makes the warm milk form curds) Salt (Sea salt, cheese salt or kosher salt without iodine) Learn how to make ...
Stir the goat cheese into the polenta until melted, adding a splash of water to loosen if necessary. Spoon the polenta into bowls; top with the mushrooms and sauce and more thyme.