Fried Polenta with Mushrooms and Gorgonzola Sauce

fried polenta with mushrooms and Gorgonzola sauce
  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 40m
  • Ready In: 50m

Blogger and food creator. My dream..

More From This Chef »
Average Member Rating

forkforkforkforkfork (3 / 5)

3 5 1
Rate this recipe

fork fork fork fork fork

1 People rated this recipe

Related Recipes:
  • Pressure cooker Cajun rice and sausage recipe. Andouille sausages with rice, vegetables and Cajun spices cooked in an electric instant pot. #pressurecooker #instantpot #dinner #sausages #rice #cajun #homemade

    Pressure Cooker Cajun Rice and Sausage Recipe

  • Slow cooker Catalina chicken thighs recipe. Bone-in chicken thighs with spices and Catalina dressing cooked in a slow cooker. #slowcooker #crockpot #chicken #thighs #dinner #homemade #easy

    Slow Cooker Catalina Chicken Thighs Recipe

  • Instant pot wine-braised artichokes recipe. Very easy, healthy, and tasty vegetarian recipe cooked in an electric instant pot. #pressurecooker #instantpot #artichokes #dinner #vegetarian #vegan #healthy #homemade #lowcarb

    Instant Pot Wine-Braised Artichokes Recipe

  • Pressure cooker lemon garlic chicken thighs recipe. Boneless and skinless chicken thighs with garlic, lemon, and dry white wine cooked in an electric instant pot. #pressurecooker #instantpot #chicken #dinner #homemade #thighs #yummy

    Pressure Cooker Lemon Garlic Chicken Thighs Recipe

  • Crock pot honey-garlic chicken thighs recipe. Boneless and skinless chicken thighs with honey, soy and Worcestershire sauces cooked in a crock pot. #slowcooker #crockpot #chicken #dinner #homemade #sweet #yummy

    Crock Pot Honey-Garlic Chicken Thighs Recipe

Nutritional Info

This information is per serving.

  • Calories

    329.0
  • Fat

    21.8 g
  • Saturated Fat

    1.0 g
  • Polyunsaturated Fat

    0.8 g
  • Cholesterol

    0.0 mg
  • Sodium

    488.0 mg
  • Potassium

    0.0 mg
  • Carbohydrate

    65.4 g
  • Fiber

    0.8 g
  • Sugars

    2.8 g
  • Protein

    12.8 g

Fried polenta with mushrooms and Gorgonzola sauce. Cooked polenta served with homemade Gorgonzola sauce.

Ingredients

  • 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

Method

Step 1

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.

Step 2

Place cooked polenta on a parchment paper. Roll up and wrap in parchment paper.Refrigerate overnight.

Step 3

Cut frozen polenta into a squares. In nonstick skillet,preheat olive oil. Add polenta squares and fry until golden brown.(3-5 minutes)

Step 4

For Gorgonzola Sauce: Preheat butter and cooking oil in a saucepan. Add onion and garlic and cook until golden brown.(3-5 minutes)

Step 5

Add squeezed Shiitake and mushrooms .Cook until golden brown. (3-5 minutes) Pour the milk into a saucepan and bring to a boil.

Step 6

Add Gorgonzola cheese and mix together until smooth,then add sour cream and seasoning. Bring mixture to a boil.

Step 7

Mix Gorgonzola sauce with fried mushrooms and pour over fried polenta. Sprinkle with chopped walnuts.

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.