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
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.

Jul 19, 2024