Cheesy mushroomy polenta

Ingredients

1 Ltr	Chicken stock
750 ml	Buttermilk
340 g	Polenta
70 g	Parmesan cheese, grated
100 g	Gorgonzola, or other creamy blue cheese (Main)
4 Tbsp	Olive oil
500 g	Button mushrooms, halved
500 g	Flat mushrooms, sliced thickly
2 cloves	Garlic, crushed
4 sprigs	Fresh thyme
60 ml	Balsamic glaze

Directions

1. In a large saucepan, bring the stock and milk to the boil over high heat.
2. Slowly add the polenta in a steady stream, stirring constantly until well-combined. Reduce heat to medium-low and cook, stirring frequently, for around 30 minutes or until the polenta is soft and creamy.
3. Stir in the parmesan and half the blue cheese. Season with freshly ground pepper. Meanwhile, heat half the oil in a large frying pan over high heat. Add half the mushrooms and cook for about five minutes, until golden.
4. Repeat with the remaining oil and mushrooms. Bring all the mushrooms together in the pan with the garlic and thyme, and cook for a couple more minutes. Add the balsamic glaze and cook, stirring, for a further two minutes until well-heated through. Divide the polenta among the serving plates. Top with the mushroom mixture and crumble over the remaining blue cheese.