It's been a while since I posted a recipe on this blog. This polenta dish is one of my favourite treats, inspired by a menu item served at Il Tempo in Melbourne's DeGraves Street.

This isn't an exact recipe, as it can vary depending on how much polenta and mushrooms I feel like on the night. But the sauce makes enough for 3 serves (or 2 very generous ones!). It's also a bit of a cheat's recipe, because I like to save time by using pre-cooked firm polenta rather than making it from scratch ;)

Polenta with mushrooms & blue cheese sauce

Polenta with mushrooms and blue cheese sauce
Serves 2-3

  • 250g blue cheese
  • 300g pure cream
  • 10-15 button mushrooms
  • 1 package pre-cooked firm polenta (or home made)
  • Cut the pre-cooked polenta into 1cm thick slices, and quarter the button mushrooms. Cook them in an oiled frying pan, over medium-high heat. The mushrooms are ready when they are browned and juicy. The polenta just needs to be heated through, but it should have some colour on it from the cooking.
  • While the other ingredients are cooking, heat the cream in a small saucepan. Crumble or chop the blue cheese and add it to the cream. Stir over low-medium heat until the cheese has melted into the cream to form a sauce.
  • To serve, place several slices of polenta on each plate, scatter with the cooked mushrooms and then pour over the warm blue cheese sauce.
P.S. I've also added this recipe to my Recipe Box page.