Brighton Blue Cheese Polenta with Braised Spring Onions and Spinach

Brighton Blue Cheese Polenta with Braised Spring Onions and Spinach

As part of my #EatDrinkSussex series I have been developing some recipes using a selection of Sussex cheeses from La Cave a Fromage in Hove, East Sussex.  The Brighton Blue - a semi-soft cows milk cheese - made by High Weald Dairy was next on my list.  Brighton Blue was a recent winner of a bronze medal at the International Cheese Show in Nantwich, which is not surprising news.  The Brighton Blue is a wonderfully mellow blue cheese, with a touch of saltiness and sharpness.  The piquancy develops as it matures and the blue veins become stronger in colour and flavour over time.  It would be great on its with some crusty bread, or melting on a rare steak however I wanted to incorporate it into a recipe...

So wondering how to showcase the Brighton Blue and not mask it in other conflicting flavours was my main concern.  Inspired by the perfect match that is cheese and onion I came up with this recipe for Brighton Blue Cheese Polenta with Braised Spring Onions and Spinach.  Now cheese and onion is a match you cannot argue with, so I did not want to mess around with the ingredients too much. The resulting dish is one I hope of simple, distinct flavours which I hope you will try and enjoy.

I made my polenta from scratch, stirring away for what seemed like ages to avoid the dreaded 'lumps' that can often be the case.  You can of course use instant polenta (which is part cooked) and therefore cut down your stirring and cooking time (and aching arms!).

The giant spring onions, one of my favourite seasonal vegetables, are simply braised in butter and water and become soft and sweet in the cooking process.  This sweetness contrasts well with the tangy, salty Brighton Blue polenta and the dish is finished off with some wilted spinach and more Brighton Blue crumbled on top of the finished dish.  A grating of lemon zest added to the the dish at the end adds a citrus zing and freshness to cut through the fattiness of the cheese.

A good variation of this recipe if you don't fancy making the polenta would be to serve the braised onions, spinach and Brighton Blue cheese on a big doorstep slice of toasted sourdough - delicious.  I hope you enjoy this recipe and try it out.  Let me know how it goes... 

Brighton Blue Cheese Polenta with Braised Spring Onions and Spinach

serves 4 as a side dish or 2 as a main course 

preparation time:  5 minutes
cooking time:  40 minutes

ingredients:

150g Brighton Blue Cheese
1 cup polenta (fine cornmeal)
4 cups water
4 large spring onions/salad onions (or 2 regular sized bunches of spring onions)
200g spinach
zest of 1 lemon
20g butter
salt and pepper

method:

1. preheat the oven to 180C 
2. place your spring onions in a roasting tin (if using the large spring onions slice in half) and dot with the butter, season with salt and pepper, add an inch or so of water to the pan to help steam the onions.  
3. place the onions in the oven and leave to cook while you get on with the polenta - this should take about 25-30 minutes 
4. bring a pan of salted water to the boil then add your polenta in a steady stream whisking all the time to avoid lumps
5. keep stirring regularly for about 25-30 minutes over a gentle heat until you have a creamy, smooth polenta.  The stirring is what creates the creaminess as it helps release the starches in the cornmeal - and also stops it burning on the bottom of the pan!
6. when the polenta is done turn off the heat and add half your Brighton Blue cheese and stir it in.
7. check the polenta for seasoning then leave covered to one side whilst you wilt your spinach in a pan with just a splash of water.
8. next check your onions are softened and then remove from the oven - now everything should be done and you are ready to plate up 
9. spoon/pour your polenta onto a large serving platter followed by the spinach and then the spring onions.  
10. finish the dish with the rest of the Brighton Blue crumbled on top and the grated zest of a lemon - serve immediately.  

Brighton Blue cheese supplied by La Cave a Fromage

You can follow La Cave a Fromage on Twitter

#EatDrinkSussex is hosted by chip butties and noodle soup and highlights Sussex food and drink produce.  If you would like to feature on #EatDrinkSussex or have any suggestions please either leave a comment on the blog or contact me via Twitter and I will be in touch.   

I have entered this recipe into Javelin Warrior's Made with Love Mondays over at Cookin w/ Luv

Burwash Rose Cheese Salad with Pomegranate, Peach and Chilli

Burwash Rose cheese salad with pomegranate, peach and chilli 

As part of my #EatDrinkSussex series, focusing on Sussex food and drink, I visited La Cave a Fromage.  A beautiful cheese shop and tasting room in Hove, East Sussex.  I was invited to taste a selection of locally produced cheeses and choose a few so I could develop some recipes using this Sussex produce.  It was difficult to choose but eventually I decided on the Burwash Rose, Brighton Blue and Cornerstone.  This salad recipe highlights the Burwash Rose cheese.  My recipes featuring Brighton Blue and Cornerstone will follow on the blog soon.  

Burwash Rose cheese is a semi soft cheese inspired by traditional Trappist cheese making methods, and named after the village Burwash in East Sussex.  It is also the current winner of the ‘best British semi-soft cheese’ at the 2012 British Cheese Awards.  Burwash Rose is produced by The Traditional Cheese Dairy in Stonegate - using raw milk from a closed herd of British Frisian Cows on Lullings Farm in Cuckfield.  

Burwash Rose is washed in rose water for the first two weeks of its affinage (maturing process) which produces a wonderful floral quality on the rind.  When I discovered this I immediately thought of fresh, fruity combinations with a Middle Eastern influence. I did not want to lose the flavour of the cheese so was careful to choose ingredients that worked well and were complementary.  

The pomegranate and peach add a lovely contrast to the sticky, pungent Burwash Rose.  To highlight the fresh, clean taste of the salad I kept the dressing to a simple squeeze of lemon juice and glug of olive oil as I didn't want to distract from the cheese.  The fresh basil complements the fragrant Burwash Rose and the little flecks of red chilli give it a spicy bite which I think is lovely against the ripe, juicy fruit.  

This is a really simple salad to prepare - ready in a few minutes and full of vibrant flavours and textures.  Perfect for a Summer picnic or lunch.  Enjoy! 

I hope you give this recipe a go and let me know what you think.  Your comments are welcomed.  

Burwash Rose Cheese Salad with Pomegranate, Peach and Chilli 

recipe by: chip butties and noodle soup

preparation time:  5-10 minutes

serves 3-4 

ingredients:

225g Burwash Rose Cheese - sliced

seeds of 1 pomegranate 

3 ripe peaches - sliced into segments

150g leaves (I used baby spinach and wild rocket)

1 red onion - sliced

1 small bunch basil chopped

1 red chilli (de-seeded and finely chopped) 

1 lemon 

a few glugs extra virgin olive oil

salt and pepper 

method:

1. get a large bowl and add all the salad ingredients, add the lemon juice and olive oil, salt and pepper to taste then gently toss together
2. serve on a large platter with a good bread on the side.   

Burwash Rose Cheese was supplied by La Cave a Fromage

You can follow La Cave a Fromage on Twitter

#EatDrinkSussex highlights Sussex food and drink produce.  If you would like to feature on #EatDrinkSussex or have any suggestions please either leave a comment on the blog or contact me via Twitter and I will be in touch.   

I have entered this recipe into Javelin Warrior's Made with Love Mondays over at Cookin w/ Luv

I have also entered this recipe into 

 cooking with herbs hosted by Karen at Lavender and Lovage

I have also entered this recipe onto No Croutons Required hosted by Jacqueline at Tinned Tomatoes and Lisa from Lisa's Kitchen.  This month the topic is seasonal salads/soups.