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

(Serves 4-6)

POLENTA

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:

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

TO COOK THE MUSHROOMS: 

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

TO MAKE THE GREMOLATA: 

Combine all the ingredients and season to taste.

TO SERVE:

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.