1 litre chicken stock or vegetable stock
250 g polenta
50 g salted butter
50 g parmesan, grated, plus extra to serve
125 g gorgonzola, crumbled
olive oil, to brush
3 cloves garlic, crushed
3 shallots, finely chopped
4 big handfuls mixed or wild mushrooms
3 tbsp Madeira wine
1 handful flat-leaf parsley, chopped
crème fraîche to serve
- Bring 1 litre of stock to the boil in a big saucepan. Meanwhile, line a 30×20cm tray with baking paper. While stirring the water, tip in the polenta in a steady stream. Lower the heat so it doesn’t splutter too much, then cook, stirring, for 10 minutes.
- Stir in 25g butter, the parmesan and plenty of seasoning until melted. Fold in the gorgonzola, then scrape into the tray and spread evenly. Chill in the fridge for 2 hours, or up to a day.
- Cut the polenta into wedges and brush both sides with olive oil. Heat a non-stick frying pan. Add the garlic, shallots and remaining butter to the frying pan, and fry until softened. Tip in the mushrooms and increase the heat, frying until golden and any liquid that comes from the mushrooms has disappeared. Add 200ml stock, the madeira and most of the parsley, season and let it bubble for a few minutes.
- Meanwhile, fry the polenta wedges on both sides until golden and warmed through – put them in a low oven to keep warm while you finish the rest. Divide the wedges between plates, spoon over the mushrooms, a dollop of crème fraîche, if you like, and a scattering of parmesan and parsley.