The bold flavor of Nicasio Valley San Geronimo, a Raclette cheese, brings the polenta to life and compliments the Marsala wine simmered cauliflower. This versatile recipe can be served on a board or in a bowl, serves a crowd and is a GrEaT way to enjoy your vegetables!
| Servings | Prep Time |
| 12 servings | 15 minutes |
| Cook Time |
| 15 minutes |
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The bold flavor of Nicasio Valley San Geronimo, a Raclette cheese, brings the polenta to life and compliments the Marsala wine simmered cauliflower. This versatile recipe can be served on a board or in a bowl, serves a crowd and is a GrEaT way to enjoy your vegetables!
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Ingredients
Polenta
- 4 cups chicken broth
- 2 TBSP. butter
- 1 1/2 cups polenta
- 3 oz. Raclette style cheese Nicasio Valley San Geronimo
Marsala-Cauliflower Saute
- 3 cups cauliflower coarsely chopped
- 1/2 cup sweet onion chopped
- 2 TBSP. butter
- 1 tsp. fresh thyme
- 2 TBSP. Marsala wine
- salt, to taste
Brussels Sprout-Apple-Slaw
- 1 lb. fresh Brussels sprouts
- 1/2 cup toasted walnuts chopped
- 1 large apple, cored coarsely grated
- 4 oz. firm grating cheese Nicasio Valley Reserve Cheese (similar to a parmesan)
- 3 TBSP. Fresh Meyer lemon juice
- 1 TBSP. Fresh Meyer lemon zest
- 1 tsp. honey
- 1/3 cup extra-virgin olive oil
- salt & pepper to taste
Servings: servings
Instructions
Polenta
- Bring broth and butter to a boil in a saucepan. Whisk in polenta and lower heat to a 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.
- NOTE: While polenta is cooking make Marsala Cauliflower Sauté, and Nicasio Reserve Brussels Sprout Apple Slaw. Cover a 17” x 12” x 1” sheet pan or a wooden board of larger dimensions with parchment paper. Set aside.
Marsala-Cauliflower Saute
- Heat butter over medium heat in a large frying pan; add cauliflower, onion, and thyme. Sauté over medium heat, stirring occasionally, until caramelized. Stir in Marsala wine. Season lightly with salt. Keep warm. When polenta is finished, stir cauliflower into polenta and spread onto prepared pan/board.
- Top immediately with slaw.
Brussels Sprout-Apple Slaw
- Make dressing: In a small bowl add lemon juice, zest and honey; slowly whisk in olive oil. Set aside.
- Trim ends off of Brussels sprouts; thinly slice and place into a large mixing bowl. Add chopped walnuts, grated apple and grated cheese (reserve 1 cup of the cheese for top); drizzle with dressing and stir well to blend.
- Spread slaw over warm polenta. Sprinkle with reserved cup of grated Nicasio Reserve.
- Serve while polenta is still warm.
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