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Polenta & goat's cheese stacks


Polenta & goat's cheese stacks Recipe

Ingredients:
  • 850g squash , peeled
  • 5 medium beetroot , peeled using rubber gloves
  • 12 shallots , soaked in hot water for 5 mins, then peeled and halved
  • 3 tbsp extra-virgin olive oil
  • 4 garlic cloves , bashed flat
  • 2 thyme and rosemary sprigs, plus 2 bay leaves, all scrunched with your hands to release their scent
  • a little butter , for browning
  • 2 tbsp sesame seeds , toasted
  • 3 x 250g bags spinach
  • 1l vegetable stock (we made this with 4 tsp bouillon powder)
  • 350g quick-cook polenta
  • 50g butter
  • 85g finely grated vegetarian-style Parmesan cheese
  • tsp nutmeg , freshly grated
  • 2 x 100g log of goat's cheese - the kind with rind
  • 6 tbsp Madeira
  • 1-2 tsp clear honey , to taste
  • 2 tbsp balsamic vinegar
  • 2 tbsp tamari soy sauce
  • a knob of butter
  • 2 tbsp each olive oil and extra-virgin olive oil , plus extra
  • small handful flat-leaf parsley , roughly chopped
Directions:
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