BLUE CHEESE POLENTA WITH BALSAMIC MUSHROOMS (LOW GI)
Recipe found on Taste.com.au in my search for Low GI recipes. Tried it out and it was really good. I adjusted some of the quantities to my taste (I'm a big garlic & cheese lover), so feel free to reduce the garlic or blue cheese as it might be a bit much for some. However if you're a fan, like me, this will definitely hit the spot. The combination of flavours (cheesy polenta with sweetish mushrooms) is amazing.
Provided by Lennongirl
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place the stock and milk in a saucepan. Bring to the boil over high heat. Gradually add the polenta in a thin steady stream, stirring constantly until well combined. Reduce heat to medium-low and cook, stirring frequently, for 5 - 7 minutes or until polenta thickens. Stir in gorgonzola or blue cheese and season with with salt & pepper.
- Meanwhile, heat the oil in a frying pan over high heat. Add the mushrooms and cook for 5 - 7 minutes or until golden.
- Add the garlic and thyme to the frying pan and cook, stirring, for 30 seconds or until aromatic. Add balsamic glaze and cook, stirring, for 1-2 minutes or until heated through.
- Divide the polenta among serving plates. Top with the mushroom mixture and scatter with the rocket leaves. Serve immediately. .
Nutrition Facts : Calories 101.7, Fat 5.9, SaturatedFat 2.3, Cholesterol 10.2, Sodium 230.9, Carbohydrate 6.6, Fiber 0.6, Sugar 4.1, Protein 6.2
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