Fried Polenta with Mushrooms and Gorgonzola Sauce
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 40m
- Ready In: 50m
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This information is per serving.
Saturated Fat1.0 g
Polyunsaturated Fat0.8 g
Fried polenta with mushrooms and Gorgonzola sauce. Cooked polenta served with homemade Gorgonzola sauce.
- For the Polenta:
- 1 poind (480 g) cornflour
- 2 quarts(2L) water
- 2/3 oz(20 g) salt
- 2 tablespoons olive oil
- For Gorgonzola Sauce:
- 3¹⁄³ oz(100 g) dried shiitake mushrooms,soaked
- 3/4 pound (400 g) >mushrooms,thinly sliced
- 1 onion,peeled and diced
- 2 cloves garlic,peeled and minced
- 1 tablespoon butter
- 1 tablespoon cooking oil
- 1 cup (250 ml) sour cream
- 5 oz (150 ml) milk
- 1/4 pound (120 g) Gorgonzola
- salt and freshly ground black pepper,to taste
- handful of chopped walnuts
For Polenta: In a heavy saucepan,dissolve salt in water and bring to a boil. Gradually stir in cornflour,then reduce the heat to low and cook,stirring frequently,until very thick,for about 30 minutes.
Place cooked polenta on a parchment paper. Roll up and wrap in parchment paper.Refrigerate overnight.
Cut frozen polenta into a squares. In nonstick skillet,preheat olive oil. Add polenta squares and fry until golden brown.(3-5 minutes)
For Gorgonzola Sauce: Preheat butter and cooking oil in a saucepan. Add onion and garlic and cook until golden brown.(3-5 minutes)
Add squeezed Shiitake and mushrooms .Cook until golden brown. (3-5 minutes) Pour the milk into a saucepan and bring to a boil.
Add Gorgonzola cheese and mix together until smooth,then add sour cream and seasoning. Bring mixture to a boil.
Mix Gorgonzola sauce with fried mushrooms and pour over fried polenta. Sprinkle with chopped walnuts.