Gorgonzola-polenta wedges with madeira mushrooms
Published: December 19, 2014 at 2:33 PM
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Serves 4
A little effort
Total time: 20 mins
+ chilling
0 reviews
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Gorgonzola wedges are the perfect family party food. A quick, cheesy side ready in under 20 minutes, these wedges come served with madeira mushrooms and crème fraîche.
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Ingredients
Nutrition
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vegetable or chicken stock
-
250g polenta
-
50g salted butter
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50g parmesan
plus extra to serve
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125g gorgonzola
crumbled
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olive oil
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3 garlic cloves
crushed
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3 shallots
finely chopped
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4 big handfuls mixed or wild mushrooms
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4 tbsp madeira
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a handful flat-leaf parsley
chopped
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to serve crème fraîche
Nutrition: per serving
- kcal524
- fat25.1g
- carbs51.9g
- fibre3g
- protein16.9g
- salt1.4g
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Method
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step 1
Bring 1 litre of stock to the boil in a big saucepan. Meanwhile, line a 30×20cm tray with baking paper. While stirring the water, tip in the polenta in a steady stream. Lower the heat so it doesn’t splutter too much, then cook, stirring, for 10 minutes.
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step 2
Stir in 25g butter, the parmesan and plenty of seasoning until melted. Fold in the gorgonzola, then scrape into the tray and spread evenly. Chill in the fridge for 2 hours, or up to a day.
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step 3
Cut the polenta into wedges and brush both sides with olive oil. Heat a non-stick frying pan. Add the garlic, shallots and remaining butter to the frying pan, and fry until softened. Tip in the mushrooms and increase the heat, frying until golden and any liquid that comes from the mushrooms has disappeared. Add 200ml stock, the madeira and most of the parsley, season and let it bubble for a few minutes.
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step 4
Meanwhile, fry the polenta wedges on both sides until golden and warmed through – put them in a low oven to keep warm while you finish the rest. Divide the wedges between plates, spoon over the mushrooms, a dollop of crème fraîche, if you like, and a scattering of parmesan and parsley.
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