Polenta with melted juraflore comté and griddled vegetables

Ingredients

Preparation

Cut the Comté into thin slices. Cut the carrot and courgette into sticks and onion into thin strips. Peel the asparagus bases and cut them in half and then into 4 pieces lengthways.

Sauté the vegetables in a pan with a drop of oil. Heat the stock and butter in a saucepan. Season with salt and pepper, add the polenta and cook, stirring until thickened.

Arrange the slices of Comté in the centre of a plate. Serve the polenta on the cheese, with the vegetables on top. Add a pinch of Maldon salt.

Notes: In order for the Comté to melt better when placed on top of the polenta, the plate can be warmed up in the microwave for a few seconds. The vegetables can also be steamed for 3-5 minutes, depending on the size of cut.