COOKING TIME: 40 minutes
1l vegetable stock
1 cup FONTANA Formiello Polenta Svelta
1½ tablespoon COPPOLA Extra Virgin Olive Oil
200g sliced mushrooms
1/3 cup chopped parsley
200g halved grape cherry tomatoes
80g gorgonzola, crumbled
Sea salt, to season
Black pepper, to season
Rocket, to serve
• Preheat oven to 190°c and in the meantime heat the vegetable stock in a saucepan until boiling. Gradually add polenta in a thin steady stream, stirring constantly for 15 minutes until very thick. Stir in butter and then remove the saucepan from heat.
• Meanwhile, heat half of the oil in an oven proof frying pan. Add mushroom and parsley and cook for 4 minutes until golden. Once ready, transfer the mixture to a bowl.
• Move the polenta to frying pan and top with mushroom, tomatoes, thyme and cheese. Season with salt and pepper and drizzle with remaining oil. Transfer to oven and leave bake for 10-15 minutes until the tomatoes soften and cheese has melted. Serve still hot garnished with rocket.