Fried polenta with mushrooms and Gorgonzola


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.

You'll need

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

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • 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.


At A Glance

  • Serves 6 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

Featured in

May 2009

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs

recipes

conversion tool