Polenta Rounds with Chevre Cheese and Gravlax

This recipe is so easy! Buy polenta in the tube, chevre with honey and a package of gravlax. A few fresh chives and – It’s brunch!!

If you aren’t familiar with gravlax, it’s salmon that is cured with a mixture of salt and sugar and left with either dill or spruce on the top during the process. Sometimes is cold smoked as well.

It’s very similar to lox. But there is a difference. Gravlax is cured in herbs, sugar and salt and lox are cured in salt. Lox uses only the tender belly, but gravlax uses various cuts of the salmon. Gravlax have a mildly fish taste where lox are mostly salty. Both are delicious!!

Here’s how you make it – 

Just three ingredients and some herbs –

Start by cutting the polenta tube into 8 slices.

Heat a heavy skillet, then add the olive oil.

Place the polenta rounds in the hot oil and smash it flat with a spatula.

Brown it on both sides.

Cut the chevre loaf into 8 slices.

Place on a plate with a slice of chevre (goat) cheese on each round.

Put a few chive pieces on the cheese.

Lay a couple pieces of gravlax on them and top with some more fresh chives.

Serve at room temperature.

© Copyright 2022 The Lazy Gastronome

• You can use plain chevre cheese can  instead of chevre with honey. If you use plain, mix it with a drop of two of honey, then roll and slice.
• Can’t find gravlax? Use lox and add just a few chopped dill fronds with the chives.

Print

Polenta with Chevre and Gravlax

Browned rounds of polenta, topped with honey chevre and gravlax. Deliciously easy!

Course: Breakfast, brunch, Snack

Cuisine: American, Norwegian, Scandanavian

Keyword: chevre, chives, goat cheese, gravlax, polenta, salmon

Servings: 8 rounds

Author: HelenFern

Ingredients

• 18 oz. Tube of polenta
• 4 oz. Chevre cheese with honey
• 4 oz gravlax
• Fresh chives

Instructions

1. Start by cutting the polenta tube into 8 slices.

2. Heat a heavy skillet, then add the olive oil.

3. Place the polenta rounds in the hot oil and smash it flat with a spatula.

4. Brown it on both sides.

5. Cut the chevre into 8 slices.

6. Place on a plate with a slice of chevre (goat) cheese on each round.

7. Put a few chive pieces on the cheese. 

8. Lay a couple pieces of gravlax on them and top with some more fresh chives.

9. Serve at room temperature. 

Recipe Notes

 

• Plain chevre cheese can be used instead of chevre with honey. If you use plain, mix it with a drop of two of honey, then roll and slice.
• Lox can be used in place of gravlax. Add just a few chopped dill fronds with the chives. 

© Copyright 2022 The Lazy Gastronome

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