Soft Gorgonzola Polenta with Young Spinach & Wild Mushrooms

Name: Soft Gorgonzola Polenta with Young Spinach & Wild Mushrooms
Yield: Serves 4-6
Ingredients: Freshly grated nutmeg; Salt & freshly ground black pepper; 150 g (5 oz, 2 cups) mixed wild mushrooms, such as ceps, chanterelles & oyster mushrooms, halved if large; 25 g (1 oz, 2 tablespoons) unsalted butter; 2 tablespoons olive oil; 100 g (4 oz) young spinach leaves, washed; 2 litres (3½ pints, 8¾ cups) water; 2 teaspoons salt; 1 tablespoon chopped fresh chives, to garnish; 100 g (4 oz, ½ cup) unsalted butter; 90 ml (3 fl oz, ⅓ cup) Madeira or port; 150 g (5 oz, generous ½ cup) Gorgonzola, crumbled; 300 ml (½ pint, ¼ cups) Meat Stock; 350 g (12 oz, 2 cups) polenta

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

I find this creamy blue cheese polenta far superior to the plain variety finished with Parmesan.

Ingredients

25 g (1 oz, 2 tablespoons) unsalted butter
150

Main course

Method

For the polenta, bring the water, salt and butter to the boil in a large pan. Slowly rain in the polenta, stirring all the time. Simmer over a gentle heat for 30-35 minutes, stirring very frequently, until cooked; the polenta should be pulling away from the sides of the pan. Remove from the heat, stir in the Gorgonzola and allow it to melt. The polenta should be quite soft and smooth in texture