Polenta with mushrooms and blue cheese
Prep time
Cook time
Total time
Serves: 2
  • 400 g mushrooms
  • 200 g quick instant polenta
  • 100 g blue cheese
  • 1 clove of garlic
  • 1 T extra virgin olive oil
  • some fresh flat leaf parsley
  • salt
  • pepper
  • some drops of lemon juice
  1. This preparation of the mushrooms is very common in Italy, it is called: trifolati. You can use this way of cooking them for almost any mushroom, and they will do great as side dish any time. Get a large pan, add the oil, the garlic whole, and some stalks from the parsley (2 or 3). Let it simmer for 5 or 10 mins on a very low temperature. This way the oil will absorb all the flavour from the garlic and the parsley.
  2. Turn up the heat and add the mushrooms, sauteƩ them for 10 minutes at least, until tender but still with some body to it.
  3. When cooked, season with salt and pepper and add a couple of spoons of freshly chopped parsley. A little tip of the chef here, before seasoning add a few drops of lemon juice (3 or 4) to the mushrooms, it will make a huge difference,
  4. Prepare the polenta according to the instructions on the package. Just add a little more water to leave it more runny. Do not forget to season the water.
  5. Once the polenta is cooked, the dish is ready. Assemble it like this: a bog dollop of polenta in the center of the dish, a generous spoon of blue cheese (I have used a fresh Gorgonzola cheese, very creamy - not as hard as other blue cheese) , add one more dollop of polenta on top of the cheese, and let the heat do the rest. Spoon some mushrooms on the side.
  6. Ciao.
Mushrooms: I have used a mix of dried porcini and some frozen woods' mushrooms (they are not in season now). A quick note: when you use dried porcini or any dried mushroom, you need to let them sit in warm water at least ½ hour to reidratate them. Frozen mushrooms need to be thawed and squeezed of the water.

Polenta: traditionally it is made with coarse corn flower , water and elbow grease. It tastes good but it takes forever to cook (about 1 hr of continue stirring). We often used a polenta flour that is pre-cooked, we call it instant polenta, and it takes about 10 minutes to make. A good brand will taste just as delicious.
Recipe by Foodies' Place at http://www.foodiesplace.com/polenta-mushrooms-blue-cheese/