Golden polenta with garlic mushrooms and gorgonzola sauce

Add a pinch of salt to the water, place on fire & bring to the boil. Add the polenta and whisk over a low heat until the polenta is cooked (approx 40 mins)

Remove from heat and stir in cheese and butter until incorporated. Check for seasoning, then place in a tray and leave to set in the fridge


FOR THE CREAM SAUCE:

Place the cream and the evaporated milk in a pot on the heat and reduce by about 75% until it becomes a sauce consistency.

Crumble the Gorgonzola Dolce Latte into hot cream sauce and stir through until melted.

Sautee Swiss Brown mushrooms with a little bit of butter, garlic and chopped chillies. Season with some salt and add to the cream sauce, then add 1 bunch of flat leaf parsley.


TO SERVE:
When the polenta is set, cut into 1cm x 5cm portions and deep fry in hot oil until golden and crispy on the outside. Drain on paper.
Place on a serving dish & garnish with a little parsley.