Pan fried Polenta with Homemade Lavender Honey Recipe

One day, I was chit chatting with one of my students in a crafty class. We were discussing topics that people who like to craft tend to speak about. Hobby Lobby vs Michael’s Recipes. She mentioned how she loves to top toasted baguette slices with goat cheese and lavender honey. 

In the moment I knew what was next on my list of things to try.

I went down to my local Whole Foods and got that I needed lavender, goat cheese and a baguette. The gag is… due to procrastination by time I got around to trying this my bread had gone bad. Welp, it is time to improvise! I pulled out my tube of polenta (from Trader Joe’s) and prayed for the best.

Lavender honey. There are two ways to do this. The quick “messy” way and the long “clean” way. I chose the latter (that is probably why my bread went bad) but I will add the quick way for you! Once you are done with your polenta top with goat cheese and honey. You can actually use your honey on anything. Tea, toast even a smoothie!

Pan Fried Polenta with Lavender Honey
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  1. 1 Polenta Tube
  2. Goat cheese as needed
  3. 1 Cup raw honey
  4. 1 tablespoon of dried lavender buds
  1. Cut the polenta tube into slices about 1/2-inch thick and sprinkle with a bit of salt and pepper.
  2. Heat olive oil to medium high in a frying pan or use olive oil cooking spray.
  3. Cook the polenta slices until they are browned on both sides, about 5 minutes per side.
Quicker Way
  1. Pour the honey into a medium, heavy saucepan and place over medium heat. Be sure to use a large enough pot because the honey can easily boil over.
  2. Add in the dried lavender and let the honey come to a boil. Let the honey boil for about 5 minutes to let the lavender infuse, then remove from the heat.
  3. Pour the honey through a mesh sieve into a heat-proof container. Allow the honey to cool, uncovered, until room temperature, at least 1 hour.
Longer Way
  1. Put lavender buds in the bottom of a jar.
  2. Add honey to the jar so the lavender is completely covered.
  3. Let honey infuse in a warm, sunny spot for 5 to 7 days. Turn jars upside down to stir honey every day. (If you are using flower petals or herbs like peppermint, you can infuse for up to two weeks.
  4. Optional If you'd like, you can strain the honey through a fine mesh strainer and discard solids. I didn't because I like how the buds taste.
Once you are done with your polenta top with goat cheese and honey, enjoy!
A.V. Does What!?
When I tell you my I have reached a new best in my life. I have arrived daaahhhling. This recipe is so simple it’s a shame. A shame that I have to buy more polenta. I could of made polenta from scratch but who has time for that when I am improvising? Plus the lavender honey is homemade. There are only so many hours in a day, beloved.