2 ½ cups chicken stock, divided
1 cup milk
½ cup heavy cream
1 cup polenta
4 ounces goat cheese
1 tablespoon fresh herbs
Salt, pepper
Combine 1 ½ cups of the chicken stock, the milk, and the heavy cream in a medium pot over medium heat. Bring to a boil, and add the polenta. Stir until the mixture thickens and becomes homogeneous; be sure to break up any lumps. Lower the heat, stir in the remaining chicken stock, and let the polenta simmer for 30 minutes stirring occasionally.
With the polenta on a low heat, crumble the goat onto the polenta. Stir until it is well combined.
Remove from heat, and stir in the herbs. Season with salt and pepper, to taste.
Let the polenta sit for about 5 minutes before serving.