Baked Polenta with Black Garlic, Ispini Lomo, Grilled Mushrooms and Goat’s Cheese, Burren Balsamics Truffle Vinegar Dressing

Difficulty hard
Preparation Time (mins) 25 mins
Cooking Time (mins) 55 mins
Servings 8 portions
  • 1 litre vegetable stock
  • 300g polenta
  • 2 cloves black garlic, crushed
  • 75g grated Sperrin cheddar
Goat's Cheese
  • 250g chestnut mushrooms, sliced in 3
  • 25ml rapeseed oil
  • seasalt
  • 1 teaspoon thyme leaves
  • 1 finely chopped shallot
  • 25g Abernethy black garlic butter
  • 6 slices Ispini Lomo
  • 150g soft goat cheese
Burren Balsamics Truffle Vinegar Dressing
  • 25ml Burren balsamics truffle vinegar
  • Juice half a lemon
  • 75ml rapeseed oil
  • 1 tablespoon chopped parsley
  • Salt and pepper to taste

Main Instructions
  1. Bring the polenta to a simmer and whisk in the polenta and garlic. Lower the heat and simmer gently for 30 minutes, stirring frequently. Add the cheese, mix well and check the seasoning. Pour into a greased tray and allow to cool.
Goat's Cheese Instructions
  1. Toss the chestnuts in oil, season with salt and cook on a hot griddle pan for 30 seconds each side. Place in a bowl and mix in the thyme. Cook the shallots in the butter for 2 minutes and add to the mushrooms. Shred the lomo and mix in.
  2. Cut the Polenta into 8 squares and place on a lightly oiled roasting tray. Spoon on the mushroom mixture. Dot the cheese on top.
  3. Bake in 200oc for 15 minutes.
Burren Balsamics Truffle Vinegar Dressing Instructions
  1. Whisk together.
  2. Spoon over the baked polenta.
Allergy Advice
This recipe may include:
  • Milk
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