Oversized mushrooms with blue cheese and sage polenta Recipe

The Eat Out Woolworths Restaurant of The Year Eat Out Woolworths Financial Services Chef of the Year All the latest restaurant reviews

Join our community

Write reviews, comment on stories and enter competitions.
Sign up as a user
List your restaurant

Create and manage a listing for your restaurant.
Sign up as a restaurant
Claim your restaurant

Manage an existing listing.
Claim your restaurant

Get the latest restaurant and food news delivered to your inbox every week!

@eatout_southafrica

Oversized mushrooms with blue cheese and sage polenta

Ready in a jiffy, this tasty mushroom dish takes its inspiration from the Italians, and is perfect for a midweek meal or as a winter warmer. To make it vegetarian, susbsititute vegetable stock for the chicken stock.

Serves: 4

Preparation time: 20 minutes

Cooking time: 25 minutes

Ingredients

1 cup polenta

1 cup (250 ml) chicken or vegetable stock

100g gorgonzola

sea salt

freshly ground black pepper

2 T (30 ml) olive oil

2 large or 4 big mushrooms

2 cloves garlic, crushed

6 leaves sage

160g purple radicchio leaves

Method

Place the instant polenta in a saucepan along with the boiling chicken or vegetable stock. At this point you should be working over medium to high heat. Add some extra boiling water if necessary.

Cook the polenta according to packet instructions but substitute the water in the recipe with stock. When the polenta comes away from the sides, crumble in the gorgonzola and season.

Place a pan over a medium to high heat with the olive oil. Tear the mushrooms into the pan and fry with the garlic and sage until golden brown. (This will take 5 to 10 minutes.) Remove from the pan and add the radicchio until wilted – a minute or two.

Spoon the polenta onto a large platter and top with the wilted radicchio and mushroom. Enjoy while hot.