• 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

    By Claire Ferrandi  Serves: 4
    Cooking Time: 45 mins

    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

    1

    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.

    2

    Roast for 30 minutes or until the mushrooms are tender.

    3

    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.

    4

    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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