Cheesy mushroomy polenta

Cheesy mushroomy polenta. Photo / Janna Dixon

Rich blue cheese adds oomph to this polenta topped with sweet balsamic mushrooms. Very adaptable - you could substitute a nutty gruyere-style cheese, and trade the balsamic glaze for a slug of pinot noir.

Serves four to six with a salad

1 litre chicken stock
750ml milk
340g polenta (cornmeal)
70g grated Parmesan
100g gorgonzola or other creamy blue cheese
4 tbsp olive oil
500g button mushrooms, halved
500g flat mushrooms, sliced thickly
2 garlic cloves, crushed
4 sprigs fresh thyme
60ml balsamic glaze

In a large saucepan, bring the stock and milk to the boil over high heat. 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. 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. 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.