Name: Fried polenta with mushrooms and Gorgonzola
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 180 gm fine polenta; 50 gm butter, coarsely chopped; For shallow frying: vegetable oil; 2 tbsp olive oil; 600 gm assorted mushrooms, such as pine, slippery Jack, Swiss brown and portobello, larger ones thickly sliced; 2 tbsp rosemary leaves, coarsely chopped; 4 garlic cloves, finely chopped; 80 gm Gorgonzola dolce latte (see note)

Fried polenta with mushrooms and Gorgonzola

Australian Gourmet Traveller recipe for fried polenta with mushrooms and Gorgonzola.

Serves 6

Prep

10M

Cook

45M

Total

55M

This would also make a great light lunch, served with a green salad. You can cook the polenta a few days in advance and have it sliced and ready to be fried for quick entertaining.

Ingredients

180 gm fine polenta

50 gm butter, coarsely chopped

For shallow frying: vegetable oil

2 tbsp olive oil

600 gm assorted mushrooms, such as pine, slippery Jack, Swiss brown and portobello, larger ones thickly sliced

2 tbsp rosemary leaves, coarsely chopped

4 garlic cloves, finely chopped

80 gm Gorgonzola dolce latte (see note)

Method

Main

1.Bring 1 litre of salted water to the boil in a large saucepan. Gradually add polenta, stirring continuously until smooth (5-7 minutes). Continue to stir occasionally over medium-high heat (carefully as it will spit) until thick and grains are cooked through (25-30 minutes). Remove from heat, stir through 30gm butter and pour into a plastic-wrap-lined 28cm x 5cm loaf pan. Smooth top and refrigerate until cool and set (30-40 minutes). Remove from pan, take off plastic wrap, cut into 5mm-thick slices and set aside.

2.Heat 1cm vegetable oil in a large frying pan over high heat until it shimmers. Add half the polenta slices and cook, turning once, until golden and crisp (5-7 minutes), remove with a slotted spatula, transfer to an absorbent-paper-lined plate and keep warm. Repeat with remaining polenta slices.

3.Meanwhile, heat olive oil in a large non-stick frying pan over high heat. Add mushrooms and stir until they begin to colour (3-5 minutes), add remaining butter, rosemary and garlic, stir occasionally until golden (2-3 minutes). Season to taste and keep warm.

4.To serve, top polenta slices with mushrooms, crumble over Gorgonzola and serve immediately.

Note Gorgonzola dolce latte is a mild-flavoured blue cheese, available from select Italian delicatessens.
Notes

Styling by Geraldine Muñoz

By Gourmet Food Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking and dining. The Gourmet Traveller legacy is one of trust, prestige and relevance.