Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
6
- 50grams butter
- 200grams grape cherry tomatoes, halved
- 1/3 cup parsley, chopped
- 80grams gorgonzola, crumbled
- 200grams mushrooms, sliced
- 1 cup polenta
- 1L vegetable stock
- 1 pinch pepper (for seasoning)
- rocket (to serve)
- 1 1/2tablespoons olive oil
- 2tablespoons fresh thyme
- 1 pinch pink salt ground (to taste)
Method
Step 1 of 6
Preheat oven to 190°C.
Step 2 of 6
Heat stock in a saucepan until boiling. Gradually add polenta in a thin steady stream, stirring constantly. Cook, stirring constantly for 15 minutes until very thick. Stir in butter. Remove from heat.
Step 3 of 6
Meanwhile, heat half of the oil in an ovenproof frying pan. Add mushroom and parsley and cook for 4 minutes until golden. Transfer to a bowl.
Step 4 of 6
Transfer polenta to frying pan and top with mushroom, thyme and cheese. Season with salt and pepper and drizzle with remaining oil.
Step 5 of 6
Transfer to oven and bake for 10-15 minutes until tomato is soft and cheese has melted.
Step 6 of 6
Serve topped with rocket.
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