Preparation

• Combine the cream, thyme and bay leaf in a small pot over medium heat. When the mixture comes to a boil, turn off the heat and allow the herbs to infuse the cream for 15 minutes.

• In a bowl, combine the Parmesan and goat cheeses. Pour the cream mixture over the cheeses, whisking constantly until the cheeses have melted and the sauce is emulsified.

• Season to taste with salt and pepper, then strain into a clean bowl and set aside.

• Sprinkle minced garlic scapes on top.

• Pour 1/4 cup atop individual servings of prepared teff, risotto, polenta or your favorite grain.