Rustic-Cauliflower-Polenta with Brussels Sprout-Apple-Slaw
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
12servings 15minutes
Cook Time
15minutes
Servings Prep Time
12servings 15minutes
Cook Time
15minutes
Ingredients
Polenta
Marsala-Cauliflower Saute
Brussels Sprout-Apple-Slaw
Instructions
Polenta
  1. 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.
  2. Add San Geronimo cheese and stir until melted and blended.
  3. 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
  1. 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.
  2. Top immediately with slaw.
Brussels Sprout-Apple Slaw
  1. Make dressing: In a small bowl add lemon juice, zest and honey; slowly whisk in olive oil. Set aside.
  2. 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.
  3. Spread slaw over warm polenta. Sprinkle with reserved cup of grated Nicasio Reserve.
  4. Serve while polenta is still warm.