Italian Polenta with Roasted Mushrooms and Gorgonzola

Ingredients

Instructions

1. 1

   Bring 1 litre of water to a boil and whisk in the polenta.

2. 2

   Cook polenta over low heat for 30 minutes, stirring occasionally.

3. 3

   While polenta cooks, slice mushrooms and sauté them in a pan with butter and thyme.

4. 4

   Cook mushrooms until golden brown and liquid has evaporated.

5. 5

   Stir half the butter into the cooked polenta.

6. 6

   Spoon polenta into bowls, top with sautéed mushrooms, and crumble gorgonzola over the top.