Three Cheese & Roast Walnut Polenta

Serves: 10

Ingredients

• 1 1/2 litres Viva Milk
• 300ml Millac Dairy Whipping Cream
• 500g Lakeland Dairies Butter
• 500g polenta
• 200g Parmesan cheese, grated
• 300g Rosary goats cheese
• 300g Stilton cheese, crumbled
• 400g walnuts, roughly chopped
• 30g fresh rosemary, chopped
• 30g fresh garlic, finely chopped
• salt & pepper

Method

Pre heat oven to 150°C. Mix together the rosemary, garlic, Lakeland Dairies Butter and walnuts and bake for 10 minutes until the walnuts are well toasted.

Place the Viva 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 Millac 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.