Serves: 5
In a medium-size skillet add 1 tablespoon butter, olive oil, chopped garlic, and mushrooms and sauté over medium heat for 4–6 minutes, or until done. Season lightly with salt and pepper. Preheat oven to 350°.
Put cornmeal in a large pot; slowly whisk in beef stock. Add salt to taste and bring cornmeal to a boil. Lower heat to a simmer, and cook cornmeal for approximately 25 minutes, stirring often until mixture thickens. Slowly add 3 tablespoons butter, 2/3 cup Gorgonzola, and Reggiano Parmigiano to polenta, stirring briskly to melt and combine ingredients. Add cream and stir briskly with a wooden spoon. Continue cooking for another 10 minutes or so until cornmeal has thickened. Stir in a couple of tablespoons of water if mixture becomes difficult to stir.
Pour cooked polenta into a well-buttered baking dish, spreading polenta with a plastic spatula to form a layer of uniform thickness. Place polenta in fridge for 20–30 minutes, until cooled. Using a cookie cutter or sturdy glass, cut firm polenta into 3- to 4-inch circles.
Place polenta circles on greased baking dish. Place some sautéed mushrooms on each circle and add a bit of grated Gorgonzola cheese. Place baking dish in preheated oven and bake for 15 minutes. Remove from oven and allow to cool for several minutes before serving.
This Grilled Portobello over Polenta recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.
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