Three Cheese & Roast Walnut Polenta
Serves: 10
Ingredients
- 1 1/2 litres Viva Whole Milk
- 500g polenta
- 200g Parmesan cheese, grated
- 300g Rosary goats cheese
- 300g Stilton cheese, crumbled
- 400g walnuts, roughly chopped
- 300ml Lakeland Dairy Whipping Cream
- 30g fresh rosemary, chopped
- 30g fresh garlic, finely chopped
- 500g Lakeland Dairies Butter
- sea salt and freshly ground black pepper
Method
Pre heat oven to 150°C. Mix together the rosemary, garlic, Lakeland Dairies Butter and walnuts and bake for 10 minutes until walnuts are well roasted.
Place the Viva Whole Milk into a saucepan and bring to the boil, then reduce heat and allow to simmer. Gradually add polenta and cook out.
Remove from the heat and add the Lakeland Dairy Whipping Cream to loosen.
Once the polenta is cooked, remove from the heat. Carefully fold in the three cheeses and all the toasted ingredients (reserving a small amount of roasted walnuts for garnish). Season to taste.
Spoon the polenta mix into a bowl or serving plate and garnish with some roasted walnuts and any remaining rosemary leaves.
