Attach upper and lower waffle plates and preheat Grill & Broil to 425°F.
In medium bowl, whip goat cheese until smooth. Whisk in ½ cup milk until smooth and creamy.
In medium sauce pan, warm 3 cups milk over medium heat. Just before milk starts to bubble, slowly whisk in corn meal, ½ cup at time.
Continue to whisk until polenta starts to pull away from sides of pan, about 4-5 minutes.
Add polenta to goat cheese and stir to combine.
Add salt, pepper, flour, corn starch and egg. Stir to combine.
Spoon ½ cup of batter (batter will be thick) into center of each waffle plate and cook for 8 minutes.
Remove waffles and place on wire rack to cool. Repeat with remaining batter.
Tip: Use as a base for meatballs and spaghetti sauce, or fried chicken with syrup.