Soft Gorgonzola Polenta with Young Spinach & Wild Mushrooms

Preparation info
  • Serves


    • Difficulty


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.


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


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