Stack & Cheese

Team: Boys & Girls Club middle school

Host School: Boys & Girls Club of Burlington

Age Group: Middle School

Ingredients

* = local ingredient

Polenta:

8 Cups water

2 cups milk*

2 teaspoons salt

2 teaspoons pepper

4 cups cornmeal*

6 tablespoons butter *

2/3 cups parmesan cheese

Sunflower oil for frying

 

Root Rosti

2 1/2 lbs beets* (grated)

2 tablespoons fresh rosemary (chopped)

1 1/2 lbs parsnips* (grated)

2 tablespoons fresh thyme (chopped)

1 tablespoon salt

1 cup flour *

1 stick butter *

 

Goat Cheese Quenelles

1 lb goat cheese *

1/4 cup heavy cream *

2 teaspoons salt

1 tablespoon black pepper

1/2 cup chives (snipped into 1/16" pieces pluys 20 4" pieces for garnish)

 

Preparation Instructions

Polenta:

1. Bring water and milk to a simmer.
2. Add cornmeal in a steady stream and whisk continuously for 5-10 minutes.
3. Add the butter and cheese. Season with salt and pepper.
3. Pour polenta onto buttered sheet tray and spread out evenly. Should be about ½” thick.
4. Refrigerate (in cooler) to set for ½ hour, then cut into twenty 2” circles using a glass, jar, or round cutter. Place on a lightly oiled tray.
5. Heat sunflower oil in a frying pan. Brown rounds on each side, 3-4 minutes per side. Don’t overcrowd the pan.

Root Rosti:

1. Trim and peel the beets and parsnip. Grate separately.
2. Toss the beets in a bowl with ½ cup flour and the rosemary. Toss to mix evenly.
3. Toss the parsnip in a bowl with the other ½ cup flour and the thyme. Toss to mix evenly.
4. Place 2 tablespoon butter in a 10” omelet pan. Heat until the butter begins to turn brown. Place ½ the beet mixture into the pan. Press down on the beets to compress. Adjust the heat so the pancake cooks without burning. Flip in pan and cook the other side. Cook for 5-6 minutes total.
5. Pour out onto a paper toweled sheet tray and keep warm.
6. Repeat the process with the remaining beet mixture, then repeat twice more with the parsnip mixture.
7. Cut the cooked beet and parsnip into twenty 2” rounds and hold for assembly.

Goat Cheese Quenelle:

1. Whip all ingredients except chives to a light consistency. Stir in the chopped chives.
2. Allow to rest for 5 minutes.
3. Spoon the mixture into ten 1 ounce quenelles. To make a quenelle, dip two spoons into hot water, remove and shake off excess. Do not dry spoons as the water residue will assist in achieving the desired effect. Holding a spoon in each hand, take a spoon full on the mixture and then run the empty spoon on top of the full spoon from back to front, scooping up the mixture as you drag it through. Repeat a few times, until you have a smooth, even, three sided shape. Carefully drop onto a tray or plate.
4. Set aside extra goat cheese mixture for in between layers.

Assembling the Stack & Cheese:

1. Heat the polenta and rösti rounds in a 350 oven for 5 to 10 minutes. Arrange stacks on plates in the following order:

a. Polenta round for base
b. Goat cheese mixture spread thinly
c. Parsnip rösti
d. Goat cheese mixture spread thinly
e. Beet rösti
f. Goat cheese mixture spread thinly
g. Polenta round
h. Goat cheese quenelle

2. Garnish with 4” chives crossing on top of the quenelle. Sprinkle extra chopped chive across plate.