Recipe : Collier’s Cheddar Polenta With Grilled Lettuce & Salsa Verde

23rd March 2016

As mentioned previously I recently attended an event at The Hardwick Restaurant to find out more about the collaboration between Chef Stephen Terry and Collier’s Powerful Welsh Cheddar.  While we were there Stephen Terry cooked up a delicious, quick and simple dish – Collier’s Cheddar Polenta with Grilled Lettuce & Salsa Verde. Read more for this recipe and to download the free cooking with Collier’s recipe book which contains a further twelve recipes, all created by Stephen Terry.

Stephen Terry's Recipe for Collier’s Cheddar Cheese Polenta with Grilled Lettuce & Salsa Verde

Serves 6.

Ingredients :

650 ml Water
200g Instant Polenta
200g Grated Collier’s Cheese
50g Well-­‐cooked Cavolo Nero, Finely Chopped

50g Braised Outer Puntarelle leaf, Finely Chopped
1 Clove of garlic, peeled & finely chopped
1 Small mild red chilli finely chopped
Small plate of flour for dusting the set polenta


Watercress – 1 bunch, washed, picked (leaving on a little stalk) and spun
Tardivo / Radicchio / Treviso – 1 small head, washed, picked and spun
Gem lettuces – 1 head, washed, picked and spun 

Friseline – 1 head, picked, washed and spun
2 Tablespoons of Salsa Verde
150g Oyster Mushrooms, sliced
1 shallot, peeled & Finely Sliced
1 small clove of garlic, peeled & finely sliced
1 small bunch of flat leaf parsley, washed, picked & roughly chopped

  • Place the water in a saucepan and bring to the boil
  • Add in the polenta, remove from the heat and stir until smooth
  • Return to a low heat. Add the cavolo nero, Puntarelle leaf, garlic & chilli
  • Cook for 5 mins, add the cheddar and cook for a further 5 mins
  • Add a little crushed sea salt and freshly ground pepper to taste
  • Pour the polenta into a small tray lined with cling film. Spread out evenly, cover with another sheet of cling film and place in the fridge to cool and set. This will take approximately 3hrs
  • When the polenta has set, remove from the tray and cut into 6 equal portions
  • Place a heavy cast iron pan on a high heat
  • Heat up a table top fryer to 180°C
  • Heat an oven to 160°C
  • Lightly coat the set polenta in flour, gently pat off any excess and deep fry until lightly golden brown. Place on a tray and pop into the oven for 8-­‐10 mins
  • At the same time grill all the lettuce in batches of the same leaf and place into a large bowl with the salsa verde. The lettuce is ready when it starts to wilt and takes on a little scorching from the grill
  • In a separate medium sized frying pan, heat a little oil and put in the sliced oyster mushrooms. Cook for two mins then add the shallot, garlic & parsley. Cook for approximately 5 mins and season with a little salt. 
  • Spread equal amounts of grilled mixed lettuces between 6 serving plates 
  • Cut each polenta ‘cake’ into 3 with a sharp serrated knife and place on the salad
  • Share the oyster mushrooms between the plates and finish with the sprigs of watercress
  • This dish is the perfect accompaniment for a grilled chicken breast or roast pork chop

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