Creamy Blue Cheese Polenta with Savory Balsamic Mushrooms
This delectable dish pairs the rich, creamy texture of blue cheese polenta with the umami goodness of balsamic-glazed mushrooms. Inspired by a healthy twist from Taste.com.au, this low-GI recipe is perfect for garlic and cheese enthusiasts alike. The polenta, infused with the sharp and tangy flavor of blue cheese, creates a luscious base that is beautifully complemented by the sweet and savory mushrooms. Finished with fresh rocket (arugula) for a peppery bite, this one-dish meal is not just satisfying but also delivers impressive flavor without compromising your health goals. Adjust the garlic or blue cheese to suit your palate, but rest assured that each bite delivers a delightful harmony of tastes that will leave you craving more.
6
Servings
N/A
Calories
11
Ingredients
Ingredients
chicken stock
375 ml (none)
low-fat milk
250 ml (none)
instant polenta
110 g (none)
blue cheese
50 g (crumbled)
olive oil
15 ml (none)
button mushrooms
250 g (halved)
garlic cloves
3 (crushed)
fresh thyme
1 sprig (leaves only)
balsamic glaze
30 ml (none)
rocket (arugula)
100 g (washed)
salt and pepper
to taste (none)
Instructions
1
In a medium saucepan, combine the chicken stock and low-fat milk. Bring the mixture to a boil over high heat, stirring occasionally.
2
Once boiling, gradually add the instant polenta in a thin stream, stirring constantly to prevent lumps. Reduce the heat to medium-low and cook the polenta for about 5 to 7 minutes, stirring frequently, until thickened.
3
Once thickened, remove the pot from heat and stir in the crumbled blue cheese, seasoning the mixture with salt and pepper according to your taste.
4
While the polenta is cooking, heat the olive oil in a large frying pan over high heat. Add the halved mushrooms and cook for about 5 to 7 minutes until they are golden brown, stirring occasionally.
5
Add the crushed garlic and fresh thyme leaves to the frying pan, cooking for an additional 30 seconds or until fragrant.
6
Stir in the balsamic glaze, allowing it to heat through for another 1 to 2 minutes, ensuring the mushrooms are well coated.
7
To serve, divide the creamy blue cheese polenta among six plates, top each plate with the balsamic mushrooms, and scatter the fresh rocket leaves on top. Enjoy your delicious meal immediately!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Blue Cheese Polenta with Savory Balsamic Mushrooms?
It is a flavorful dish that combines smooth polenta infused with blue cheese and a topping of mushrooms glazed with balsamic vinegar and garlic.
How many servings does this recipe provide?
This recipe is designed to yield 6 servings.
Is this recipe considered healthy?
Yes, it is a low-GI recipe inspired by healthy options from Taste.com.au, focusing on quality ingredients like low-fat milk and fresh mushrooms.
What makes this polenta recipe low-GI?
The inclusion of fiber from mushrooms and rocket, along with the specific preparation of polenta, helps maintain a lower glycemic index compared to traditional heavy pasta dishes.
Can I use regular polenta instead of instant?
Yes, but you will need to adjust the cooking time and liquid amount significantly, as regular polenta takes much longer to cook than the 5 to 7 minutes required for instant.
How do I prevent lumps when making the polenta?
To prevent lumps, add the instant polenta in a very thin, gradual stream while stirring the boiling liquid constantly.
What type of mushrooms should I use?
The recipe calls for button mushrooms, but cremini or Swiss brown mushrooms also work excellently for a deeper flavor.
What is a good substitute for blue cheese?
If you are not a fan of blue cheese, you can substitute it with Gorgonzola for a milder taste or feta for a different tangy profile.
Can I make this recipe vegetarian?
Yes, simply replace the chicken stock with an equal amount of vegetable stock to make the dish fully vegetarian.
What is the purpose of the balsamic glaze?
The balsamic glaze adds a sweet and tangy acidity that cuts through the richness of the blue cheese polenta and caramelizes the mushrooms.
Can I use dried thyme instead of fresh?
Yes, you can use dried thyme, but reduce the amount to about one-third of a teaspoon as dried herbs are more concentrated.
What does the rocket (arugula) add to the dish?
Rocket provides a fresh, peppery bite that balances the savory and creamy elements of the dish.
How long does it take to cook the mushrooms?
The mushrooms take about 5 to 7 minutes to brown, plus an additional few minutes once the garlic and glaze are added.
Can I prepare this dish ahead of time?
Polenta tends to set as it cools, so it is best served immediately. However, you can reheat it with a splash of milk to restore the creaminess.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Is this recipe gluten-free?
Polenta is naturally gluten-free, but you must ensure your chicken stock and balsamic glaze are certified gluten-free to avoid cross-contamination.
Can I use full-fat milk instead of low-fat?
Yes, full-fat milk will make the polenta even creamier and richer, though it will increase the calorie content.
What if I don't have balsamic glaze?
You can make your own by simmering balsamic vinegar with a little sugar or honey until it reduces and thickens into a syrup.
Should the mushrooms be washed before cooking?
It is better to wipe mushrooms with a damp paper towel rather than washing them, as they absorb water which can prevent them from browning properly.
How much garlic is in this recipe?
The recipe calls for 3 crushed garlic cloves, but you can adjust this amount based on your personal preference.
What consistency should the polenta be?
The polenta should be thick enough to hold its shape on a plate but still soft and luscious, similar to a thick porridge.
Can I add other herbs?
Rosemary or sage would also pair beautifully with the mushroom and balsamic flavors if you want to experiment.
Is olive oil necessary for the mushrooms?
Olive oil provides a healthy fat source for browning, but you could use butter if you prefer a richer, more traditional flavor.
Can I serve this as a side dish?
While intended as a one-dish meal, it works perfectly as a side dish for roasted chicken or steak.
How do I reheat leftover polenta?
The best way is to heat it in a saucepan over low heat, whisking in a little extra milk or water until it reaches the desired consistency.
What can I use if I don't have rocket?
Baby spinach or watercress make good substitutes for the peppery rocket leaves.
Does the blue cheese melt completely into the polenta?
Yes, when stirred into the hot polenta, the blue cheese crumbles will melt to create a uniform, tangy flavor profile.
Can I use frozen mushrooms?
Fresh mushrooms are highly recommended for the best texture and browning; frozen mushrooms may become too watery.
Is the balsamic glaze added at the very end?
Yes, it is stirred into the mushrooms for the last 1 to 2 minutes of cooking just to heat through and coat them.
How do I prepare the garlic for this recipe?
The garlic should be crushed or finely minced so it distributes evenly and flavors the mushroom oil without burning.