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Ingredients
- Polenta, a couple of tbsp
- 200g approximately, hard/semi-hard goat’s cheese
- 1 egg yolk, beaten
- 2 tbsp olive oil
- Few sprigs fresh thyme
- few tbsp honey/apple orchard syrup
- Mixed leaves, to serve
Slice the cheese into four wedges and dip into the egg yolk and polenta, which you season with thyme and ground pepper. Fry the breaded wedges in olive oil in a non-stick pan over a medium heat until golden brown. Serve warm with leaves.
dkemp@irishtimes.com
Food cooked and styled by Domini Kemp and Gillian Fallon
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