Here is one of my Favorite Recipes:
Polenta with Mushrooms and Gorgonzola
4 cups water
Salt to taste
1 cup polenta
1 tablespoon extra virgin olive oil
3/4 pound button mushrooms, sliced
3/4 pound shiitake mushrooms, stems removed, sliced
Pepper to taste
3 cloves garlic, finely chopped
2 thinly sliced leeks (white and light green part only)
2 teaspoons finely chopped rosemary
2 ounces Gorgonzola, crumbled
Bring water and salt to a boil in a medium pot. Add the polenta while whisking constantly to avoid lumps and cook according to the package directions.
Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms, salt and pepper and cook until browned. Reduce heat to medium and cook until the mushrooms begin to release their liquid. Add garlic and leeks and continue cooking until leeks are wilted and soft. Add rosemary and season with salt and pepper; set aside.
When polenta is ready, serve immediately and top with cooked mushrooms and crumbled Gorgonzola cheese.
I have also done it the fast way of using the Polenta in the tube and just cooked the mushrooms as above and just spooned it over the slices. I prefer it nice and creamy though and make it from scratch as in the receipt above.
| current weight: 299.0