creamy polenta with Abondance cheese & chanterelles
Some history
Abondance PDO: Way back in the 11th century, the monks of Abondance Abbey had the idea of turning their cows’ milk into cheese. It soon became an item they traded with, as well as a source of wealth for the valley. Such was its quality, it gained a reputation at the royal court of Savoie and beyond. In 1996, Abondance cheese earned AOP status, thus protecting its heritage and raising its profile.
Ingredients
- 200g polenta
- 275ml chicken stock
- 250g milk
- 150g Terre de l'Alpe Abondance PDO cheese
- 4tbs crème fraîche
- 300g chanterelle mushrooms
- 30g salted butter
- Sage leaves
- Pinch of nutmeg
- Sea salt flakes and freshly-ground pepper
Preparation
Wash the mushrooms.
Melt the butter in a large frying pan.
Add the mushrooms and sauté, stirring occasionally.
Add the sage and cook for a few more minutes.
Heat the stock and milk in a saucepan.
When the first bubbles form, add the polenta and stir vigorously.
Let the mixture thicken, becoming creamy and smooth.
Remove from the heat. Add the crème fraîche and the (grated) cheese.
Combine thoroughly, add the nutmeg, season with salt (only slightly, in addition to the cheese) and pepper.
Serve piping hot with the sautéd chanterelles, and cover with a little sage butter.
Thanks :
Recipe made by Stéphanie Iguna (Stephatable) .