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Fried polenta with mushrooms and Gorgonzola

Australian Gourmet Traveller recipe for fried polenta with mushrooms and Gorgonzola.
Fried polenta with mushrooms and Gorgonzola

Fried polenta with mushrooms and Gorgonzola

Ben Dearnley
6
10M
45M
55M

This would also make a great light lunch, served with a green salad. You can cook the polenta a few days in advance and have it sliced and ready to be fried for quick entertaining.

Ingredients

Method

Main

1.Bring 1 litre of salted water to the boil in a large saucepan. Gradually add polenta, stirring continuously until smooth (5-7 minutes). Continue to stir occasionally over medium-high heat (carefully as it will spit) until thick and grains are cooked through (25-30 minutes). Remove from heat, stir through 30gm butter and pour into a plastic-wrap-lined 28cm x 5cm loaf pan. Smooth top and refrigerate until cool and set (30-40 minutes). Remove from pan, take off plastic wrap, cut into 5mm-thick slices and set aside.
2.Heat 1cm vegetable oil in a large frying pan over high heat until it shimmers. Add half the polenta slices and cook, turning once, until golden and crisp (5-7 minutes), remove with a slotted spatula, transfer to an absorbent-paper-lined plate and keep warm. Repeat with remaining polenta slices.
3.Meanwhile, heat olive oil in a large non-stick frying pan over high heat. Add mushrooms and stir until they begin to colour (3-5 minutes), add remaining butter, rosemary and garlic, stir occasionally until golden (2-3 minutes). Season to taste and keep warm.
4.To serve, top polenta slices with mushrooms, crumble over Gorgonzola and serve immediately.

Note Gorgonzola dolce latte is a mild-flavoured blue cheese, available from select Italian delicatessens.

Notes

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