Devised exclusively for SCIB by celebrity chef Brian Turner
SMOKED SALMON AND BLUE CHEESE POLENTA.

Serves 4.

Ingredients

500g polenta flour
1pint water
Pinch salt
50g parmesan
1oz butter
6oz Danish blue
4oz chopped smoked salmon
4tbsp crème fraiche
1tsp grated nutmeg
Peppermill

Method

1. Bring salt and water up to the boil.
2. Shower in the polenta stirring all the time.
3. Cook out over a slow heat, then add parmesan and butter.
4. Pour into a container to give a 2" high slab.
5. Allow to set and cool and turn out.
6. Cut with a 2 ½ inch cutter.
7. Then use a 1" cutter and cut a piece from the centre only 1 ½ inches deep, use a knife to get the plug out – this will give a little bucket shape.
8. Dice the cheese and mix in a bowl with the chopped smoked salmon.
9. Add the crème fraiche, pepper and nutmeg.
10. Fill the containers of polenta and put into a greased ovenware dish.
11. Bake at 200°C for 10/12 minutes.
12. Put thinly sliced pieces of smoked salmon on top when it comes out of the oven. This will add colour.

Hints & Tips:

Cheese alternatives – Roquefort, Dolcelatte or Gorgonzola.
Tips – Leave the polenta for ½ hour to set, cooking polenta needs full attention all the time. Tastes fantastic when served with grilled vegetables.