Name: Blue Cheese Polenta with Balsamic Mushrooms
Yield: 6 servings
Ingredients: 375 ml chicken stock; 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

Ready in: 25 mins

Serves: 6 servings

Ingredients: 11

A delicious and sophisticated dish featuring creamy blue cheese polenta topped with savory balsamic mushrooms and fresh rocket leaves.

Ingredients

375	ml chicken stock
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.