Name: Polenta-coated goat's milk cheese salad
Yield: 4 servings
Cuisine: Bake
Ingredients: 500.00 g goat's milk cheese rounds; 200.00 ml polenta coarsely ground; lettuce; sun-dried tomatoes; vinegar balsamic or red wine; salt and freshly ground black pepper to taste; 125.00 ml fresh chillies 573; 8.00 fresh basil shredded; freshly ground black pepper

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Ingredients (9)

500.00 g	goat's milk cheese — rounds
200.00 ml	polenta — coarsely ground
	lettuce
	sun-dried tomatoes
	vinegar — balsamic or red wine
	salt and freshly ground black pepper — to taste

MARINADE

125.00 ml	fresh chillies — 573
8.00	fresh basil — shredded
	freshly ground black pepper

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Method:

Slice cheese rounds 1 cm thick. Place in a shallow dish.
MARINADE: Mix ingredients, pour over cheese and marinate for as long as possible, preferably overnight.
Sprinkle polenta onto a large plate. Remove cheese and press into polenta, coating completely.
Place on a baking sheet and bake at 180 ºC for 15 minutes, turning once. Cheese should be slightly softened (it won’t melt completely) and crumbs golden.
Mix salad leaves and sun-dried tomatoes, if using, and drizzle leftover seasoned oil and balsamic or red wine vinegar over. You may need extra olive oil and seasoning.
Arrange on individual plates and top with goat’s milk cheese. Serve with hot, crusty bread.