INGREDIENTI:

To prepare the polenta:

• 500g Valli Polenta fina

• 2lt water

• Coarse salt to taste

• 1 tsp Olive Oil

To prepare the sauce:

• 250g Gorgonzola dolce / blue cheese

• 400g mixed mushrooms

• 60ml milk

• Peperoncino to taste

ISTRUZIONI:

Let's start with the Gorgonzola sauce. Cube the Gorgonzola cheese (or Blue cheese) and melt it in a large pan with the milk. Stir until creamy and smooth.

Start now with the polenta. Bring 2lt of water to a boil. Add a pinch of coarse salt and some olive oil to the boiling water. Slowly pour the polenta flour in the pot. This is the part that takes the most time. You'll have to keep on stirring to make sure that the polenta doesn't stick to the bottom of the pot. It will take around 30 minutes.

Once the water has been absorbed and the cornmeal is nice and smooth, you are ready to plate.

Take the plate of your choice and add the creamy polenta. It needs to be creamy and soft (all'onda). Cover it with the warm Gorgonzola / Blue cheese sauce and top it a spoonful of mixed mushroom.