However if you're a fan, like me, this will definitely hit the spot. The combination of flavours (cheesy polenta with sweetish mushrooms) is amazing.
Blue Cheese Polenta with Balsamic Mushrooms
Adapted from Taste.com
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 (aragula)
salt and pepper, to taste
1. Place the stock and milk in a saucepan. Bring to the boil over high heat. Gradually add the 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 polenta thickens. Stir in gorgonzola or blue cheese and season with with salt & pepper.
2. Meanwhile, heat the oil in a frying pan over high heat. Add the mushrooms and cook for 5 - 7 minutes or until golden.
3. Add the garlic and thyme to the frying pan and cook, stirring, for 30 seconds or until aromatic. Add balsamic glaze and cook, stirring, for 1-2 minutes or until heated through.
4. Divide the polenta among serving plates. Top with the mushroom mixture and scatter with the rocket leaves. Serve immediately.