- 500 g mushrooms (any mix of brown and exotic)
- 2 T olive oil
- 1 garlic clove, crushed
- Sea salt and freshly ground black pepper, to taste
- Fresh sage leaves a handful
- For the soft Gorgonzola polenta:
- 6 cups water
- 2 t sea salt
- 1½ cups polenta
- 100 g Gorgonzola
- Freshly ground black pepper, to taste
Preheat the oven to 230°C. Trim the mushrooms and wipe clean with kitchen paper. Mix with the olive oil and garlic and season to taste. Place the mushrooms in a single layer in a shallow baking pan and tuck in the sage leaves. Roast for 10 minutes, or until just cooked and still fleshy.
To make the Gorgonzola polenta, bring the water to a boil in a large saucepan. Add the salt and stir in the polenta using a balloon whisk. Reduce the heat and simmer, whisking continually, for 10 minutes, or until it thickens. The polenta may splutter, so take care. Stir in the Gorgonzola, add the pepper and check the seasoning.
To serve, ladle the polenta into bowls and top with the mushrooms and sage.
Cook’s note: If you like, add rocket leaves and top with extra crumbled Gorgonzola or shaved Parmesan.