Polenta With Wild Mushrooms and Gorgonzola

Polenta With Wild 

Mushrooms And Gorgonzola

Polenta is a staple grain in northern Italy and is often combined with mushrooms and Gorgonzola. Using a mixture of mushrooms such as shiitake, button, oyster and portobello is best.

Ingredients:
Mushroom Mixture

1 tbsp butter
1 tbsp olive oil
½ lb sliced mushrooms
2 garlic cloves, minced
2 tbsp finely chopped fresh thyme or parsley
Salt and black pepper

Polenta
2½ cups water
½ tsp salt
¾ cup instant polenta
½ cup finely grated Parmesan cheese
1 tbsp butter
Crumbled Gorgonzola

Directions:

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.


Substitutions
If you can't find instant polenta, available in some supermarkets and most Italian grocery stores, polenta also comes cooked and formed into a log shape. Slice log into ½-inch-thick (1-cm) slices and cook in olive oil over medium-high heat in a nonstick frying pan until crispy and hot. Serve mushrooms and Gorgonzola over top.

Serves 2 to 3