Oak Smoked Stanford Cheese With Creamy Polenta, Wild Mushrooms and Gremolata

(Serves 4-6)

POLENTA

180 g   polenta (use white or yellow polenta)
750 ml milk
250 ml chicken or vegetable stock
40 g butter
80 g Klein River Oak Smoked Stanford cheese, finely grated
60 ml   cream
Salt and black pepper

MUSHROOMS

30 g butter
2      garlic cloves, crushed
500 g   mushrooms (use a variety), sliced
1      sprig rosemary, finely chopped
Salt and black pepper

GREMOLATA

30 ml   olive oil
60 ml   chopped parsley
60 ml   chopped coriander
1      garlic clove, crushed
          Zest of 1 lemon
15 ml   lemon juice
30 ml   toasted pine nuts
Salt and black pepper

METHOD:

·  TO MAKE THE POLENTA:

o   Bring the milk and stock to a boil. Gradually whisk in the polenta.
o   Cook ±15 min, stirring often until thick and cooked.
o   Stir in the butter and the cheese.  Add seasoning to taste, then add the cream.

·  TO COOK THE MUSHROOMS: 

o   Heat the butter in a pan and add the garlic, mushrooms and rosemary. Cook until golden brown.  Season and keep aside.

·  TO MAKE THE GREMOLATA: 

o   Combine all the ingredients and season to taste.

·  TO SERVE:

o   Serve the polenta in warmed bowls topped with mushrooms and a spoonful of the gremolata, top with more toasted pine nuts and shavings of the Klein River Oak Smoked Stanford cheese.

Buy Klein River Cheese and more online here.