Gorgonzola-polenta wedges with madeira mushrooms

Gorgonzola-polenta wedges with madeira mushrooms

  • serves 4
  • A little effort

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.



  • vegetable or chicken stock
  • polenta 250g
  • salted butter 50g
  • parmesan 50g, plus extra to serve
  • gorgonzola 125g, crumbled
  • olive oil
  • garlic cloves 3, crushed
  • shallots 3, finely chopped
  • mixed or wild mushrooms, 4 big handfuls
  • madeira 4 tbsp
  • flat-leaf parsley a handful, chopped
  • crème fraîche to serve


  • 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.

  • 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.

  • 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.

  • 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.

Nutritional Information

  • Kcals 524
  • Fat 25.1g
  • Carbs 51.9g
  • Fibre 3g
  • Protein 16.9g
  • Salt 1.4g