Polenta with mushrooms and gorgonzola

John Torodes polenta with mushrooms and gorgonzola is a creamy and comforting meat free dish
By John Torode
Polenta with mushrooms and gorgonzola
  • Rating:
  • Serves: 6
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the polenta:

  • 600 ml milk
  • 2 garlic cloves, finely chopped
  • 200 g instant polenta
  • 240 ml double cream
  • 140 g mascarpone
  • 40 g parmesan, grated

For the wild mushrooms:

  • 400 g wild mushrooms, such as field mushrooms, porcini, chanterelle finely sliced
  • 20 g butter
  • 2 banana shallots, finely diced
  • small bunch of flat leaf parsley, roughly chopped

To serve:

  • 150 g gorgonzola cheese
  • 2 tbsp flat leaf parsley, roughly chopped


1. For the polenta: Place 400ml water, milk and garlic in a large saucepan, season and bring to a boil. When boiling, add the polenta and stir continuously for 1 minute or until thickened.

2. Once polenta is cooked, add cream and parmesan and stir to combine. Remove from heat and add mascarpone.

3. For the wild mushrooms: In a large pan, melt the butter and add a tablespoon of olive oil. Add the shallots and cook on a low heat for 5 minutes. Next, add the mushrooms and season well. Leave the mushrooms to cook for 2 minutes without stirring, then turn over and continue to cook for a further 2 minutes. Once cooked, remove from heat and sprinkle parsley on top.

4. To serve, place a large spoonful of polenta on the plate, followed by wild mushrooms, crumbled gorgonzola and the parsley and dill.

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