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Ogleshield, Polenta, Courgettes & Herbs by Sam Lowry

Ogleshield, Polenta, Courgettes & Herbs by Sam Lowry
Sam Lowry is resident cook at Leila's Shop [something of an institution!]. He has cooked at 40 Maltby Street, Dock Kitchen and amongst other things is a wizard on the barbecue. You might also know him from 40 Maltby Street, where he cooked with Steve Williams for a number of years. He very kindly put together this recipe for us in record time [a testament to Sam's resourcefulness] and we think you'll love it.

"With its mild and sweet characteristics, Ogleshield is a wonderful cheese to be melted into any type of polenta; a grain that we often associate with hearty Winter stews. As we head into Spring I thought it might be nice to introduce courgettes and herbs like sage and basil, which act as a refreshing foil to the a rich and unctuous, cheesy polenta mix.

I like to serve this dish hot, but on a warmer day you might want to try it at room temperature. You can serve it as a main meal for two or as an accompanying plate to a larger meal."

Serves 2


120g Ogleshield
75g polenta
25g butter
3 medium courgettes
1 clove garlic
8 sage leaves
1 bunch of basil
½ lemon
1 small dried chilli
1 tbsp olive oil

Divide the Ogleshield in half and grate one of those halves.

Measure 450ml of water into a heavy-based saucepan and bring it to the boil. Once boiling, slowly pour in the polenta, whisking it continually as you do so. Reduce the heat to the lowest setting and stir occasionally with a wooden spoon to prevent it sticking to the bottom of the pan.

In a medium-sized frying pan, cook the sage leaves with 1 tbsp of olive oil until crisp and translucent. Remove the leaves to a plate to cool down, and keep the sage-oil in the pan for later.

Wash the courgettes, then slice thinly on a slight diagonal. Crush the garlic clove. Place the pan of sage-infused oil on a medium-high heat and cook the courgettes, garlic and chilli until soft and tender. A bit of colour on the courgettes is desirable, so ensure your oil is hot before adding your vegetables and don't overcrowd your pan too much.

Stir the grated Ogleshield and butter into the polenta until fully incorporated, season to taste. Pour onto a large plate. Pile the cooked courgettes on top, followed by the crispy sage and basil leaves.

To finish, peel the other half of the Ogleshield over the dish and dress with a good squeeze of lemon juice and olive oil.

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