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Baked polenta with Gorgonzola

Name: Baked polenta with Gorgonzola
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 1L vegetable stock; 1 cup polenta; 50g butter; 1½ tbs olive oil; 200g mushrooms, sliced; ⅓ cup chopped parsley; 200g Sweet Solanato Tomatoes, halved; 80g Gorgonzola, crumbled; Rocket, to serve

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by Fresh magazine

Oct 21, 2015

We aim to cheese, great for so much more than a platter at the end of a meal, cheese is the main event in this savoury wonder. .

1L vegetable stock
1 cup polenta
50g butter
1½ tbs olive oil
200g mushrooms, sliced
⅓ cup chopped parsley
200g Sweet Solanato Tomatoes, halved
80g Gorgonzola, crumbled
Rocket, to serve

Method

1.

Preheat oven to 190°C. Heat stock in a saucepan until boiling. Gradually add polenta in a thin, steady stream, stirring constantly. Cook, stirring constantly for 15 minutes until very thick. Stir in butter. Remove from heat.
2.

Meanwhile, heat half of the oil in an ovenproof frying pan. Add mushroom and parsley and cook for 4 minutes until golden. Transfer to a bowl.
3.

Transfer polenta to frying pan with tomato and cheese. Season and drizzle with remaining oil. Transfer to oven and bake for 10-15 minutes until tomato is soft and cheese has melted. Serve topped with rocket.