Polenta with Lakin’s Gorges Basket Ricotta & Cascadilla Bleu


What a great invention, coarse ground corn meal is. Whether as grits or polenta it makes me happy.

This recipe for polenta uses Lakin’s Cascadilla Bleu and Ricotta. The blue makes it zingy and the ricotta makes it silky. It’s tasty fresh from the pot, grilled on a hot griddle with bacon fat, or cold straight from fridge. Or as an accompaniment for Salisbury steak with mushroom sauce.

1 cup Coarse ground cornmeal (or polenta)
2 cups Water
2 ounces Lakin’s Gorges Cascadilla Bleu
5 ounces Lakin’s Gorges Ricotta
1 tsp Salt
1/4 tsp pepper

1. Bring water to a rolling boil.
2. While stirring, pour in the polenta and keep stirring until it gets hot and bubbly. Then reduce to barest simmer, and continue to stir occasionally, until polenta pulls away from sides of pan, about 10 minutes.
3. Turn heat off. Stir in crumbled cheeses and salt and pepper. Let rest 5 minutes. Stir again and serve.

Pot Pie with Lakin’s Gorges Cascadilla Bleu Crust


This is an easy pot pie which can be filled with leftover meat and vegetables. The secret is the pie crust. Substitute Cascadilla Bleu for some of the butter to add a “je ne sais quoi.” (To make crust without cheese, use 6 Tbls butter)


4 Tbl butter
2 Tbl finely chopped Cascadilla Bleu
1.5. Cups flour
About 4 Tbls cold water

1. Cut together butter, cheese and flour until it forms a uniform mixture resembling cornmeal.
2. Add the water, incorporating with your fingers until the dough holds together. You may need all, or more, of the water depending on absorption.
3. Having prepared your filling, and placed in a 9″ pie pan or casserole dish, roll out the crust and cover filling, sealing the edges against the side of the pan. Poke in several steam vent holes.
4. Bake at 375 deg F, until lightly browned and flaky.