Polenta with Gorgonzola & Wild Mushrooms

Polenta, once the food of the poorest peasants in northern Italy, where its exclusive consumption encouraged rickets, is now fashionable fare. It can be very basic, like tasteless yellow gruel, or it can be dressed up to make a fabulous main course. Vegetarian customers at Quag’s complain bitterly in the brief periods when it is left off the menu: Polenta has its traditionalists who insist it can only be made from coarsely ground cornmeal in a copper pot and stirred with a wooden spoon over