Summer is almost here! This winter in New England was brutal and gave us plenty of options to stay indoors and have fondue dinners. However, we are not ready to give out our melted cheese just yet. So, we found a Mediterranean inspired recipe to send a farewell to our melted cheese craving.

How do dates and mozzarella sound to you? Good? Then try this Medjool Date and Caramelized Onion Flat Bread Pizza courtesy of our friends at Bard Valley Natural Delights. 

The cheese in this recipe can be replaced with any other melting cheese. For something more delicate, try Aged Goat Milk Cheddar by Redwood Hill Farm. Another option could be keeping the mozzarella and adding some Rogue Creamery Smokey Blue once the flatbreads come out of the broiler.  

Also with the nice weather is time to invite people over for a delightful brunch. Here is our suggestion with polenta and goat cheese.

FRIED POLENTA, ASPARAGUS, HEN EGG AND SPICY GOAT CHEESE

POLENTA

2 cups vegetable oil (for frying), plus more for greasing pan

1 cup chopped yellow onion (about 1 medium-size onion)

1 cup coarsely ground cornmeal

2 teaspoons sugar

Salt, to taste

Ground black pepper, to taste

4 cups chicken stock

¼ cup heavy cream

SAUCE

1 cup milk

½ cup heavy cream

4 ounces soft fresh goat cheese

Cayenne pepper, to taste

1 garlic clove, finely chopped

1 teaspoon Dijon mustard

¼ cup olive oil

2 tablespoons fresh lemon juice

TO ASSEMBLE

1 pound asparagus, trimmed of tough ends

6 fresh eggs

Fresh parsley, roughly chopped, for garnish

POLENTA

Lightly oil a quarter sheet pan. In a small bowl, combine the onion, cornmeal, sugar, salt, and pepper. In a small saucepan, combine the stock and cream, heating the mixture to just under a boil. Whisk the dry ingredients into the saucepan of liquids, lower the heat, and cook until very thick, about 15 minutes. Remove from heat, and pour the polenta onto the oiled half sheet pan, pressing into an even layer. Chill for 4 to 6 hours or until completely firm.

When thoroughly chilled, cut the polenta into about 3-inch-size triangles. Pour the 2 cups of oil into a medium skillet set over high heat. Place a few pieces of polenta into the hot oil, frying on both sides until golden brown, 45 seconds per side. Remove from oil with a slotted spoon, and drain on a wire rack. Continue with remaining polenta. Drain the excess oil from the pan, and wipe clean. Set pan aside to sauté the asparagus.

SAUCE

In a small saucepan, bring the milk and cream to a low simmer. Add the goat cheese, cayenne, garlic, and mustard, whisking until combined. Using an immersion blender in the pan or transferring the sauce to the pitcher of a regular blender, process the mixture until smooth. While blending, gradually add the olive oil and the lemon juice. Salt and pepper to taste. Return the mixture to the saucepan, and simmer on low until it has thickened and reduced by a quarter, about 20 minutes.

TO ASSEMBLE

In the polenta pan, sauté asparagus until tender. Season with salt and pepper to taste. Remove from pan.

In the same pan, fry the eggs to desired doneness. Season with salt and pepper to taste.

On a plate, arrange a couple of pieces of polenta, and top with goat cheese sauce. Pair with a few stalks of asparagus topped with a single fried egg. Continue with remaining ingredients to fill six plates. Garnish with parsley, and serve immediately.

Recipe by Chef Sonya Coté, Photograph by Jody Horton, originally published by Culture Magazine.