CHEESY POLENTA WITH PAN ROASTED WILD MUSHROOMS AND GORGONZOLA
Tuck into this Vietnamese beef stew dish – A hearty, oriental dish. This is perfect for those colder evenings in front of the TV and perfect for the whole family to enjoy. Pairing this dish with our smooth Shiraz really seals the deal.
INGREDIENTS
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500ml milk, plus extra if needed
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120g Polenta
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40g unsalted butter
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40g Parmigiana Reggiano, grated
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1 tbsp olive oil
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2 shallots, thinly sliced
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250g wild mushrooms
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3 black garlic cloves, sliced
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Salt/ black pepper
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50g Gorgonzola to serve
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Fresh parsley
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METHOD
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Put the milk in a medium saucepan with 350ml water and a pinch of salt.
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Set over a medium heat and bring to a simmer. Add the polenta and cook over a medium heat, whisking constantly, for 3-4 minutes.
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Turn the heat down to the lowest setting and cook for 35-40 minutes, stirring now and then, until smooth and creamy.
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Add a splash more milk to loosen if needed. Whisk in the butter, cheese and season and keep warm over a very low heat.
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Heat the oil in a wide pan then cook the shallots with a pinch of salt over a medium heat for 6-8 minutes until tender and golden. Turn the heat up to high then add the chestnut mushrooms.
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Cook for 3 minutes without stirring. Add the sliced garlic and stir in 1 tbsp water. Cover and take off the heat.
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Serve polenta with roasted mushrooms , crumbled Gorgonzolo, fresh parsley and a glass of red Jammy Red Roo.
