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.
- 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)
- 1Bring 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.
- 2Heat 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.
- 3Meanwhile, 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.
- 4To 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.
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