Mustard polenta with goat cheese and roasted peppers
Preparation method
Bring the stock to the boil and add the polenta while stirring. Stir away the lumps and let the polenta cook - while stirring - for about 15 minutes. Once it comes away from the edge of the pan, the polenta is ready. Stir the butter, mustard and Parmesan cheese into the polenta and pour the mixture into a baking tin or on a baking tray. Let cool. Cut triangles from the polenta and garnish with goat cheese and roasted peppers.
* Place the pepper(s) on a large piece of aluminum foil in a preheated oven at 200ºC. Roast them for 30 minutes, remove from the oven and fold the foil over them. Allow the peppers to cool and then remove the skin, stem and seeds.
Ingredients
(for ± 16 dots):
- 750 ml vegetable stock
- 150 g polenta flour
- 1 tbsp butter
- 1 tbsp honey mustard
- 100 g parmesan cheese, grated
- 100 g goat cheese, crumbled or cut into strips
- 1 tbsp pine nuts
- 1 roasted pepper, roasted yourself* or cut into strips from a jar
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