Blue Cheese Polenta With Balsamic Mushrooms (Low Gi) - cooking recipe

Ingredients
    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
Preparation
    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.
    Meanwhile, heat the oil in a frying pan over high heat. Add the mushrooms and cook for 5 - 7 minutes or until golden.
    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.
    Divide the polenta among serving plates. Top with the mushroom mixture and scatter with the rocket leaves. Serve immediately. .

Leave a comment