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.
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