We have changed the structure of the menu slightly to allow more flexibility to change the vegetarian main course more often. We have a couple of regular vegetarian clients who are generally stuck with the same dish until the seasonal menu change. So on the printed menu is merely marked ‘vegetarian dish of the moment – see blackboard’ and then the dish is detailed on the blackboard and I can rub it out and change it any time I want.
This current one is based on a recipe from the Balthazar cookbook for Marscapone and Parmesan polenta. I have to say I didn’t know you could mix polenta with cheeses and cream and with the use of vegetable stock as well, gives a right old lush mix that pairs beautifully with tomatoes cooked with pesto and balsamic vinegar. I chill the polenta in a mould and then cut it into portions and grill or fry to serve which gives it a lovely crust as well and the cheeses melt on reheating and become all gooey. Mmmm delish!!
Cooling in the mould Portioning up Ta-da