Fried Polenta with Irish Cheddar, roasted Cauliflower and fresh Plum sauce

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Grilled Polenta with roated cauliflower, Irish farmhouse cheddar and plum sauce

I wanted to do a little recipe to pay tribute to our Irish Farmhouse Cheddars; especially after visiting Derg Farm in county Tipperary last month, I wanted to do something a bit new and for everybody. I knew  that I had an organic cauliflower in the fridge, but I wanted to drift away – at least this time – from the usual gratin that I have previously made. It had to include Cheddar of course and I wanted to avoid a soup and toasties, even if they are delicious together. The idea came when I parked the car in the driveway; I discovered that I had bought some polenta a few month back and when I opened the fridge, I still had a lot of local plums a friend gave me… Click… Clock… Click… Clock…  I might have watched “Ready, Steady, Cook!” a bit too much during my early years in Ireland, but it delivered a lovely dish, vegetarian too, satisfying and for everyone to enjoy! And this, my friends, is how last night went…

For the caulifower, You’ll Need:

  • 1 medium size cauliflower
  • 1 bulb of garlic
  • Olive oil
  • Salt and pepper

How to:

First, you need to chop the cauliflower into “florets” and place them with the garlic in their skins, on a baking tray with a good dash of olive oil. Season and bake at 200c for 30 to 40 minutes…

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Cauliflower and garlic, ready to be roasted…

While this happens, you can start working on the plum sauce. Plums are still in season at the moment. I used what I had left, about 10.

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Fresh local plums…

For the sauce: you’ll need

  • About ten plums, stoned
  • two tbsp of soya sauce
  • 1 tsp of honey
  • 20cl of water

How To:

In a pan, put all the ingredients together. Let them simmer for about 15 minutes and keep squashing the plums with a wooden spoon. If it dries out, add a bit more water. Once you get a syrupy texture, drain with a sieve over a sauce pan.

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Plums simmering…

The cauliflower should be ready by now; place on kitchen towels to suck up the olive oil ( or at least the excess of it), let it cool and chop the whole thing in smaller pieces…

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Roasted cauliflower

And remember to chop it all, with the garlic that you have peeled from its envelopes…

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Chopped cauliflower

Now, we need to work on our polenta. It will take only 4 minutes to cook, so you need to get yourself organized…

For the polenta: you’ll need

  • 250g of polenta
  • 1 litre of water
  • a pinch of salt
  • a drizzle of good olive oil

How to:

Put the polenta in a large pan, with the olive oil and salt. Pour the water over, and cook full blast for 4 minutes while stirring all the time…

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Polenta, ready to rock…

Once the polenta is nearly ready, throw in the chopped cauliflower and 250 grammes of Irish farmhouse cheddar; I didn’t have any Derg Cheddar yesterday, so I used some Hegarty’s from Co. Cork… Tasty too!

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Derg Cheddar maturing
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Derg Cheddar with crackers and chutney

An old friend from Cork, Hegarty’s Cheddar…

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Hegarty’s Cheddar

I grated the cheddar, and put it in the hot polenta…

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Grate the great cheddar…

With a spatula, pour the polenta mix in an oiled rectangular baking dish to let it dry. When cooler, flip it over on a large chopping board and start cutting in the shape you want…

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A rest in a dish…

Ready for frying then?

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Frying the polenta

It will only take a few minutes… Serve with the simple plum sauce made earlier and a couple of lime wedges for extra zing…

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Over view

And again… A tasty treat!

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Grilled Polenta with roated cauliflower, Irish farmhouse cheddar and plum sauce

Keep Well and eat Happy

Slán Tamall

Franck

 

4 thoughts on “Fried Polenta with Irish Cheddar, roasted Cauliflower and fresh Plum sauce

  1. My daughters are in West Cork with their Da for his 60th birthday. I have sent them the recipe …. It would be a fitting cheesy present for the son of the cheese guru and a man who says DELICIOUS almost as often as I!!

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