|1 Ltr||Chicken stock|
|70 g||Parmesan cheese, grated|
|100 g||Gorgonzola, or other creamy blue cheese (Main)|
|4 Tbsp||Olive oil|
|500 g||Button mushrooms, halved|
|500 g||Flat mushrooms, sliced thickly|
|2 cloves||Garlic, crushed|
|4 sprigs||Fresh thyme|
|60 ml||Balsamic glaze|
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- In a large saucepan, bring the stock and milk to the boil over high heat.
- Slowly add the polenta in a steady stream, stirring constantly until well-combined. Reduce heat to medium-low and cook, stirring frequently, for around 30 minutes or until the polenta is soft and creamy.
- Stir in the parmesan and half the blue cheese. Season with freshly ground pepper. Meanwhile, heat half the oil in a large frying pan over high heat. Add half the mushrooms and cook for about five minutes, until golden.
- Repeat with the remaining oil and mushrooms. Bring all the mushrooms together in the pan with the garlic and thyme, and cook for a couple more minutes. Add the balsamic glaze and cook, stirring, for a further two minutes until well-heated through. Divide the polenta among the serving plates. Top with the mushroom mixture and crumble over the remaining blue cheese.