We had a small but enthusiastic class at the farm on Saturday for our Cooking with Chévre workshop. After making a batch of chévre (drained in heart-shaped molds, naturally), we used the fresh cheese in three dishes: Polenta Cakes with Chévre and Roasted Peppers; Homemade Pasta With Chévre, Walnuts, Black Grapes and Rosemary; and Lemon Chévre Tartlets. I’ve included the recipes below–accompanied by a green salad, they make quite a feast. And since they’re all garlic-free, after dinner smooching will be even more fun!
Polenta Cakes with Chévre and Roasted Peppers
Adapted from At Home With Magnolia, by Allysa Torey
Makes 4-6 servings (about 10 cakes)
2 cups water
1 cup milk
1 cup fresh or frozen corn kernels
1/2 teaspoon salt
1 cup fine cornmeal
2 tablespoons unsalted butter, cut into small pieces
6-8 tablespoons olive oil
6 ounces fresh chévre
roasted red peppers, cut into thin strips
To make the polenta: In a medium-sized saucepan, combine milk and water. Cover and bring to a boil over high heat. Stir in the corn and salt. Gradually whisk in the cornmeal. Reduce heat to medium-low and simmer, stirring often, until the mixture is very thick, about 20 minutes. Remove from heat and stir in the butter.
Spread the soft polenta evenly into a buttered baking sheet—it should be about 1/2 an inch thick, and will not cover the entire sheet. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or overnight.
When completely chilled, cut the polenta into 2 inch circles (or hearts), using a biscuit or cookie cutter. Place the polenta cakes on a second baking sheet lined with waxed paper. Heat 3 tablespoons of the oil in a large skillet over medium heat and, working in batches, cook polenta cakes until golden, about 3 to 5 minutes on each side. Drain briefly on paper towels (be careful–they’ll stick if you leave them too long), move to a platter, and tent with foil to keep warm. Top each cake with a dollop of chévre and a strip of red pepper and serve immediately.Homemade Pasta with Chévre, Walnuts, Black Grapes and Rosemary
Makes about 20 tartlets
1 recipe (enough for a double crust 9-inch pie) pâte brisée, or your favorite pie crust, chilled
6 tablespoons sugar
2 teaspoons flour
1/4 teaspoon vanilla
1/2 teaspoon grated lemon zest
1 cup fresh chévre
Preheat oven to 375. Press chilled dough into small tartlet pans and partially bake, 10-12 minutes. Remove from oven and cool on a wire rack.
On the medium speed of an electric mixer, beat eggs until they’re foamy and lemon colored. Gradually add the sugar, by tablespoonfuls. Beat in the flour, vanilla, and lemon zest. Add fresh chévre and beat until mixture is thoroughly combined.
Spoon filling into tartlet shells an bake for 12-15 minutes, until the centers are set. Serve warm or at room temperature.