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Polenta with mushrooms and Gorgonzola

Ed Baines from Cupid's Dinners
For a delicious taste of Italy try Ed Baines's recipe for rich fungi and Gorgonzola sauce, poured over grilled polenta

Polenta with mushrooms and Gorgonzola

Method

1. Pour 1 litre of cold water into a large saucepan. Season well with salt. Bring to the boil. Add the polenta. Cook, stirring continuously, until the polenta has absorbed all the water and is coming away from the sides of the pan. Transfer the polenta to a greased, shallow dish, patting it flat. Leave for 1 hour to set, then cut into slices. Brush the slices with 1 tablespoon of olive oil.

2. Heat 4 tablespoons of olive oil in a large wide saucepan. Add the shallot and garlic and cook gently over a very low heat until softened. Add the mushrooms, season with salt and freshly ground pepper, increase the heat and cook for 5 minutes, stirring now and then.

3. Add the thyme to the mushrooms. Pour in the wine and cook over medium heat until reduced by two-thirds. Once reduced stir in the cream.

4. Bring to the boil. Cook, stirring constantly until the sauce has reduced by a third. Lower the heat so the mixture is simmering very gently, add the Gorgonzola, Parmesan, lemon juice and parsley. Cook, stirring constantly, until all the cheeses have melted.

5. While the mushroom sauce is cooking preheat the grill. Grill the polenta slices until golden-brown.

6. Transfer the grilled polenta to a warm serving dish. Pour over the mushroom sauce and serve.

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Serves: 6

Prep: 15 min, plus 1 hr setting time
Cook: 25 min

Ingredients
200g quick cook polenta
salt and fresh ground black pepper
5 tbsp Olive oil
6 Shallots
2 garlic cloves, chopped
12 large field mushrooms, sliced
225g assorted wild mushrooms
2 thyme sprigs, finely chopped
75ml dry white wine
350ml double cream
175g Gorgonzola cheese, cubed
100g Parmesan, freshly grated
juice of 1/2 lemon
4 tbsp chopped flat-leaf parsley