Polenta with mushrooms & gorgonzola

Recipes / Vegetarian

This elegant vegetarian dish is sure to convert the most committed carnivore.

Recipe «Polenta with mushrooms & gorgonzola» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 250g instant polenta, 100g butter, chopped, 100g parmesan, finely grated, 400g can chickpeas, rinsed, drained, roughly chopped, 1/4 cup small sprigs rosemary , 60ml olive oil, 500g Swiss brown mushrooms, thinly sliced, 150g oyster mushrooms, torn , 1 small bulb fennel, thinly sliced, 2 eschalots, finely chopped, 120g gorgonzola dolce, 1 tbsp thyme leaves.

Ingredients:

  • 250g instant polenta 
  • 100g butter, chopped 
  • 100g parmesan, finely grated 
  • 400g can chickpeas, rinsed, drained, roughly chopped 
  • 1/4 cup small sprigs rosemary 
  • 60ml olive oil 
  • 500g Swiss brown mushrooms, thinly sliced 
  • 150g oyster mushrooms, torn 
  • 1 small bulb fennel, thinly sliced 
  • 2 eschalots, finely chopped 
  • 120g gorgonzola dolce 
  • 1 tbsp thyme leaves 

Instructions

  1. To make polenta, preheat oven to 220C. Line 2 oven trays with baking paper. Bring 1L (4 cups) water and 1 1/2 teaspoons salt to the boil in a heavy-based saucepan over medium heat. Add polenta in a thin, steady stream, whisking continuously for 3 minutes or until very thick. Add 50g each butter and parmesan, and whisk until melted. Season with pepper. Stir in chickpeas.
  2. Working quickly, place 4 heaped half-cups of polenta onto each tray and spread to 10cm x 15cm ovals. Scatter with remaining 50g parmesan, 25g butter and rosemary, then drizzle with 1 1/2 tablespoons oil. Bake for 25 minutes or until the edges of the polenta are golden.
  3. Meanwhile, heat remaining 1 1/2 tablespoons oil and 25g butter in a large frying pan over high heat. Add mushrooms and 1 teaspoon salt, scatter with fennel and eschalots, and cook, without stirring, for 3 minutes. Turn over vegetables and cook, stirring, for a further 5 minutes or until tender and lightly browned.
  4. Carefully transfer polenta to plates. Top with mushroom mixture, dot with gorgonzola and scatter with thyme.