Over the weekend I cooked baked polenta with four kinds of cheese (gorgonzola, taleggio, mascarpone and parmesan). I couldn't find any taleggio in Cold Storage so I picked up some fromage chaumes -- a mild, creamy French cow's milk cheese from Dordogne. After the polenta is cooked, it's then cooled in a tray, cut into sheets and layered in a baking dish with homemade tomato sauce and the four cheeses then baked until crispy on top (thanks to a sprinkling of parmesan) and it oozes cheese from within. Sinfully delicious. Except it wasn't. I hated it. It was such a pointless dish; too much cheese and flavourless polenta. Sandy finished the dish over the next few days, I kept my distance.
From the Spanish book, Sandy cooked Galician-style fish baked with potatoes, onions, saffron and paprika with a side dish of spicy courgettes. It was absolutely delicious but Sandy thought it tasteless, and that after she added more ingredients as the recipe seemed very basic.
Baked fish with paprika ...
Cheesy polenta ...
Salad of baby spinach, mango, avocado, prosciutto and spring onion ...
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