Polenta-coated goat's milk cheese salad


Ingredients 10
Servings 4
Time

Ingredients

  • 500
    g
    goat's milk cheese rounds
  • 200
    ml
    coarse ground polenta
  • salad leaves
  • sun-dried tomatoes (optional)
  • balsamic or red wine vinegar
  • salt and milled pepper to taste
  • MARINADE
  • 125
    ml
    olive oil
  • 8
    fresh basil leaves, shredded
  • milled black pepper
 

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.
 

Read more on: bake  |  dairy
 

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