Nicasio Valley Cheese and Cauliflower Polenta with Brussels Sprouts and Apple Slaw | CUESA

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm | SF

Jack London Square Farmers Market »

Sun 10am–3pm | Oakland

Mission Community Market »

Thu 4pm–8pm | SF

Nicasio Valley Cheese and Cauliflower Polenta with Brussels Sprouts and Apple Slaw

Source:

Laurie Figone

These recipes, featuring Nicasio Valley Cheese Co., were demonstrated for CUESA’s Market to Table program on February 23, 2019.

The bold flavor of Nicasio Valley Cheese Co. San Geronimo, a great melting cheese, brings the polenta to life and complements the cauliflower cooked in Marsala wine. It can be served on a board or in a bowl, it feeds a crowd, and it’s a great way to enjoy your vegetables.

Serves 10-12

INGREDIENTS

Slaw

1 pound Brussels sprouts
½ cup coarsely chopped toasted walnuts
1 apple, coarsely grated (core and stem removed)
4 ounces Nicasio Reserve cheese, coarsely grated
3 tablespoons fresh lemon juice
Zest of 1 lemon
1 teaspoon honey
⅓ cup olive oil
Freshly ground black pepper, to taste

Polenta

4 cups chicken bone broth or stock
2 tablespoons butter
1½ cups coarse ground cornmeal/polenta
3 ounces Nicasio Valley San Geronimo cheese, rind removed

Cauliflower

3 cups coarsely chopped cauliflower
½ cup chopped sweet onion
2 tablespoons butter
1 teaspoon fresh thyme leaves
2 tablespoons Marsala wine
Salt, to taste

PREPARATION

To prepare the slaw: In a small bowl, combine lemon juice, zest, and honey. Slowly whisk in olive oil. Set aside. Trim ends from sprouts and cut into quarters. Place quartered sprouts into a food processor and pulse just until roughly chopped. In a large bowl, combine Brussels sprouts, walnuts, apple, and cheese, reserving 1 cup of the cheese for garnishing the top. Drizzle with dressing and toss until thoroughly combined.

To prepare the polenta: Bring broth or stock and butter to a boil in a medium saucepan over medium-high heat. Whisk in cornmeal/polenta and lower heat to simmer; cover saucepan with a tight-fitting lid. Cook for 15 minutes, whisking occasionally to prevent lumps and sticking. Add San Geronimo cheese and stir until melted and blended. Cover a half sheet pan (17” by 12” by 1”) or a wooden board at least as large with parchment paper. Set aside.

To prepare the cauliflower: While the polenta is cooking, heat butter over medium heat in a large sauté pan. Add cauliflower, onion, and thyme. Cook, stirring occasionally, until caramelized. Add marsala and stir to combine. Season lightly with salt. When polenta has finished cooking, stir cauliflower into polenta and spread out over the prepared board or pan.

To serve: Top the warm polenta with slaw. Sprinkle with reserved cup of grated cheese and serve immediately.

Photo by Laurie Figone.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »