Thursday, June 12, 2008

Blue Cheese Polenta with Balsamic Mushrooms

Recipe found on in my search for Low GI recipes. Tried it out and it was really good. I adjusted some of the quantities to my taste (I'm a big garlic & cheese lover), so feel free to reduce the garlic or blue cheese as it might be a bit much for some. 
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

Serves 2

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.


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