Goat Cheese and Polenta Recipe

Goat Cheese and Polenta Recipe

This goat cheese and polenta recipe is a vegetarian dish that can surely dazzle your party guests. Its appearance it fancy enough for you to serve it at a holiday dinner. Who knew that polenta could be fancy, right?

cheese and polenta recipe

  • 850g of squash
  • 5 medium beetroots
  • 12 shallots
  • 3 tbsp of olive oil
  • 4 garlic cloves
  • a nugget of butter
  • 2 tbsp of sesame seeds

For the spinach and polenta

  • 3 bags of spinach
  • 1l of vegetable stock
  • 350g of quick-cook polenta
  • 50g of butter
  • 85g of grated Parmesan
  • 200g of goat’s cheese

Goat Cheese and Polenta Recipe

First of all, boil a pot of water and toss in the spinach, cooking until it wilts. Once you’re done, squeeze it dry of all the water and set it aside. To make the polenta, bring a pot of water to a boil, the stir in the polenta in a fine stream, stirring all the while. Cook for 5 minutes until it becomes thick, then add half of the spinach, butter and Parmesan cheese.

Secondly, slice each cheese in three rounds, then spoon out the polenta on top of each. Use a spoon to round the edges of the polenta and make it burgershaped, then top with another cheese round. Cool and let it chill.

Next, cut the beetroot and squash into chunks, then toss them into a bowl along with the shallots, half of the garlic and 2 tablespoons of olive oil. Leave them to marinate for one hour. Into a skillet, melt a nugget of butter and fry the betroot, garlic, squash and shallots. Scatter the sesame seeds over the cooked vegetables.

Lastly, garnish the polenta cakes with the fried vegetables, sprinkling some more sesame seeds on top for garnish. You can garnish it with fresh parsley leaves and sour cream if you want.

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