Blue Cheese Polenta with Balsamic Mushrooms
A delicious and sophisticated dish featuring creamy blue cheese polenta topped with savory balsamic mushrooms and fresh rocket leaves.
Ingredients
| 375 | ml chicken stock |
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| 250 | ml low-fat milk |
| 110 | g instant polenta |
| 50 | g blue cheese |
| 15 | ml olive oil |
| 250 | g button mushrooms, halved |
| 3 | garlic cloves, crushed |
| 1 | sprig fresh thyme |
| 30 | ml balsamic glaze |
| 100 | g rocket (arugula) |
| salt and pepper, to taste |
Instructions
| 1. | In a saucepan, combine the chicken stock and low-fat milk. Bring to a boil over high heat. Gradually add the instant polenta in a thin steady stream, stirring constantly until well combined. Reduce heat to medium-low and cook, stirring frequently, for 5 - 7 minutes or until the polenta thickens. Stir in crumbled blue cheese and season with salt and pepper. |
|---|---|
| 2. | Meanwhile, heat olive oil in a frying pan over high heat. Add the halved button mushrooms and cook for 5 - 7 minutes or until they turn golden. |
| 3. | To the frying pan, add crushed garlic and a sprig of fresh thyme. Cook, stirring, for 30 seconds or until aromatic. Pour balsamic glaze and cook, stirring, for 1-2 minutes or until heated through. |
| 4. | Divide the creamy polenta among serving plates. Top with the savory mushroom mixture and sprinkle with fresh rocket (arugula) leaves. Serve immediately. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 101.7 kcal |
| Protein | 6.2 g |
| Fat | 5.9 g |
| Carbohydrates | 6.6 g |
| Fiber | 0.6 g |
| Sugar | 4.1 g |
Published on Jul 19, 2024 by Luminița