POLENTA-Polenta with Wild Mushrooms and Gorgonzola

By Unblond1

Ingredients

• 2 - 3 servings
• Mushroom Mixture
• 1 tbsp (15 mL) butter
• 1 tbsp (15 mL) olive oil
• 1/2 lb (250 g) sliced mushrooms
• 2 garlic cloves, minced
• 2 tbsp (25 mL) finely chopped fresh thyme or parsley
• Salt and black pepper
• Polenta
• 2 1/2 cups (625 mL) water
• 1/2 tsp (2 mL) salt
• 3/4 cup (175 mL) instant polenta
• 1/2 cup (125 mL) finely grated Parmesan cheese
• 1 tbsp (15 mL) butter
• Crumbled Gorgonzola

Preparation

Step 1

1. Heat butter and oil in a large frying pan over medium heat until it begins to foam. Increase heat to high and add mushrooms. Cook, stirring until mushrooms are lightly golden, 3 to 4 minutes. Add garlic and herbs, stir 1 minute. Add salt and pepper to taste. Keep warm.

2. In a large saucepan, bring water and salt to a boil. Gradually add polenta, stirring continuously with a wooden spoon until creamy (like a thick porridge), 2 to 6 minutes depending on instant polenta used. Stir in Parmesan and butter.

3. Serve polenta in wide pasta bowls, topped with mushrooms and sprinkled with Gorgonzola.