Polenta is a great ingredient to add to make a dish more filling, and the flavours in creamy Gorgonzola polenta with garlic and sage-roasted mushrooms make this a perfect dinner. Being vegetarian and low-carb are just added bonuses!
Recipe by Claire Ferrandi
Photograph by Dylan Swart
Creamy Gorgonzola polenta with garlic and sage-roasted mushrooms
Polenta is a great ingredient to add to make a dish more filling, and the flavours in creamy Gorgonzola polenta with garlic and sage-roasted mushrooms make this a perfect dinner. Being vegetarian and low-carb are just added bonuses!
Ingredients
MUSHROOMS
- 200g brown mushrooms
- knob of butter
- chopped fresh sage
- a little minced garlic
- salt and freshly ground black pepper, to taste
POLENTA
- 200g polenta
- 1L (4 cups) water
- 150g butter
- 100g Gorgonzola chunks, plus extra to top
- Fresh thyme sprigs, to garnish (optional)
Instructions
Preheat the oven to 200°C. Place 200g brown mushrooms on a roasting tray and dot each mushroom with a knob of butter, a sprinkle of chopped fresh sage, a little minced garlic and season well with salt and freshly ground black pepper.
Roast for 30 minutes or until the mushrooms are tender.
Place 200g polenta in a medium pot and add 1L (4 cups) water. Stir continuously over low heat until the polenta thickens and the grains become soft, about 20 minutes.
Stir in 150g butter, 125ml (½ cup) fresh cream, 100g Gorgonzola chunks and season well to taste. Serve the mushrooms on top of the creamy polenta. Dot each mushroom with a little more Gorgonzola and garnish with fresh thyme sprigs, if desired.
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