Gruyere and buttermilk polenta topped with chaat mushrooms and new potatoes- Switzerland inspired recipe for World Cup 2014

4 Jul

Gruyere and buttermilk polenta topped with chaat mushrooms and new potatoes

It was a toss between a silky Swiss cheese fondue inside a small and round harlequin squash, or cheesy, creamy polenta. Just imagine; creamy, oozing and salty cheese mingling with sweet and light squash that has become so tender that you could scoop it out with a spoon and slip in into your mouth for taste bud ecstasy! OR it’s the creamy, smooth, golden polenta with a light sour note from the buttermilk that’s in perfect harmony with the even and perfectly pronounced Gruyere.  Then this dreamy polenta is topped with light, peppery, spiked, lemony, cumin spiced exotic mushrooms.  It’s a tough life isn’t it, when you have such hard choices to make.

Gruyere and buttermilk polenta topped with chaat mushrooms and new potatoes

When I was asked to prepare a Switzerland inspired recipe as part of the world cup 2014 excitement my mind raced between potatoes, cheese, chocolate and bircher muesli. After visiting three supermarkets in search of the squash (which proved a fun adventure for my two year old, who reminded me of that questionable adventure based TV show- ‘The crystal maze’) there was none of the squash. At the same time I thought I had better not tarnish the efforts I have been making to eat leaner foods this summer and it is probably wise to limit myself on the cheese. To be honest, a little gruyere goes a long way, so you won’t feel that you are missing out by eating cheese and cream for dinner.

Chaat masala is pungent Indian spice and definitely not from Switzerland, but then I wouldn’t be me if I didn’t mix it up a bit, right?  It is a masala that is peppery, salty and spiky as it contains black salt. The smell isn’t so endearing but don’t let that put you off, it lifts the mushrooms to a whole new level. You will find it in most Asian Grocers and even some larger supermarkets.

Gruyere and buttermilk polenta topped with chaat mushrooms and new potatoes

for the full recipe head over to Great British chefs

9 Responses to “Gruyere and buttermilk polenta topped with chaat mushrooms and new potatoes- Switzerland inspired recipe for World Cup 2014”

  1. Katie @ Whole Nourishment July 4, 2014 at 8:27 pm #

    This is a gorgeous looking dish Deena. Good choice with a Swiss wink-and-a-nudge with polenta rather than fondue. And I like the Indian spice to liven up the otherwise neutral polenta flavor!

  2. nimmiafzal July 4, 2014 at 8:30 pm #

    Wow!!! I loved the way it was done..awesome!!!

  3. Sue O'Bryan July 5, 2014 at 1:58 pm #

    Love it! Go Roger!!!

  4. Ahila July 5, 2014 at 2:11 pm #

    Looks delicious!

    • Deena Kakaya July 5, 2014 at 10:41 pm #

      Thanks Ahila, it’s good to hear from you x

  5. simplyvegetarian777 July 5, 2014 at 8:48 pm #

    One hell of a dish Deena! Super creative and a great fusion.

    • Deena Kakaya July 5, 2014 at 10:41 pm #

      Thanks Sonal, it was very gentle yet loud x

  6. kellie anderson July 6, 2014 at 4:43 pm #

    Do you know what? Your polenta is also quite Southern USA! They/we do grits (coarse ground dried white corn that has been ‘limed’) and sometimes add buttermilk and cheese (and butter). It is also popular with sautéed giant prawns on top, but I like it with loads of stir-fried greens. I love your chaat spicing very much. Always a Deena touch of spice!

    • Deena Kakaya July 6, 2014 at 5:55 pm #

      Is it really southern USA Kellie? That’s really interesting…especially on the buttermilk front. Ha, I wouldn’t be true to myself if there wasn’t a bit of spice in there x

Let me know what you think about this recipe

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