Ingredients
2/3 cup of polenta
garlic
2 tbs chopped parsley
100gms button mushrooms (cut into 4’s)
45gms blue cheese (I used Castello YUM)
1/2 cup of thickened cream
salt & pepper to taste
Cook polenta as per instructions on packet. Towards the end of cooking add two cloves of garlic which have just been cut in half. Stir through the polenta which at this stage should be getting quite firm. Pour the polenta into a baking paper lined tray, and spread it to a 6ml thickness (about 1/4 of an inch), put it in the fridge to set.Prepare your salad. (instructions below)When the polenta is fully set, remove from the pan and using a cookie cutter, cut the polenta into rounds (6 rounds). Heat it up by frying it on both sides in some olive oil.
Sautee mushrooms in olive oil, when they are almost done, lower the heat, and add the cheese, cream and two cloves of garlic cut in half. Stir through until the cheese is melted. Remove the pieces of garlic. Add parsley.Place three polenta rounds on each plate and pour half of the sauce over it. Serve with salad.Side Salad
Ingredients
1/2 small red capsicum (cut into small squares)
1/2 small yellow capsicum (cut into small squares)
1/2 carrot (cut into small squares)
1 tabs lemon juice
salt & pepper to taste
1 tbs olive oil
Mix all ingredients and serve with polenta