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
Ingredients
- 18 oz. Tube of polenta
- 4 oz. Chevre cheese with honey
- 4 oz gravlax
- Fresh chives
Instructions
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Start by cutting the polenta tube into 8 slices.
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Heat a heavy skillet, then add the olive oil.
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Place the polenta rounds in the hot oil and smash it flat with a spatula.
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Brown it on both sides.
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Cut the chevre into 8 slices.
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Place on a plate with a slice of chevre (goat) cheese on each round.
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Put a few chive pieces on the cheese.
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Lay a couple pieces of gravlax on them and top with some more fresh chives.
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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.
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