Portobellos with Blue Cheese and Creamy Polenta
- 2 cups au jus - water, vegetable or chicken stock
- 2 cups heavy cream
- 1 cup polenta
- 4 ozs Fontina cheese
- 1 tbsp Parmesan cheese
- 4 large Portobello mushrooms, stems removed and cut into bite sized pieces
- 1/2 cup au jus - water, vegetable or chicken stock
- 4 ozs Shaft's Bleu Vein Cheese, or your favortie Blue cheese
- 1 tbsp fresh minced herbs; we like rosemary, thyme and oregano
- 1 tbsp Parmesan cheese
- salt and pepper to taste
- extra virgin olive oil
Bring the 2 cups of aus (water or stock) and the 2 cups of cream) to a boil. Stir in polenta and lower the heat. Continue to stir every so often until you reach desired thickness (about 20 minutes). Remove from theheat and stir in the cheeses.
While the polenta is cooking, pre-heat a heavy skillet and add the mushrooms. Place the skillet in a pre-heated oven (400 degrees). Roast the portobellos for 5-10 minutes. Remove from oven.
Add the 1/2 cup of au jus and 1/2 of the blue cheese to the mushrooms. Mix in half of the herbs and season with salt and pepper to taste.
When the polenta is ready, spoon it onto a platter or shallow serving bowl, top with the portobello mixture, sprinkle with remaining fresh herbs and blue cheese and Parmesan. Drizzle with extra virgin olive oil.
Enjoy with a glass of Amista Rockpile Cabernet Sauvignon.
