Gorgonzola Polenta with Fresh Porcini
Ingredients
- 3 tablespoons unsalted butter
- 1/2 pound fresh porcini mushrooms, wiped clean and cut into 1/2" slices
- 1 garlic clove, chopped
- 1/2 cup water
- 1 tablespoon chopped fresh parsley leaves
- 1 teaspoon fresh lemon juice
- 1/4 pound Gorgonzola cheese, cut into 1/2-inch pieces (about 3/4 cup)
- 1 recipe basic polenta, kept warm
- fresh parsley sprigs
Instructions
In a skillet heat butter over moderate heat until foam subsides and brown mushrooms with salt to taste, stirring occasionally. Add garlic and cook, stirring, 1 minute. Add water and simmer, covered, 5 minutes, or until mushrooms are tender. Remove lid and simmer mixture 3 minutes, or until liquid reduces slightly. Stir in parsley and lemon juice and keep warm. Stir 1/2 cup Gorgonzola into warm polenta until smooth. Divide polenta among 4 plates and spoon mushroom mixture on top. Tear remaining Gorgonzola into small pieces and sprinkle over each serving. Garnish polenta with parsley.
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