Blue Cheese Polenta With Balsamic Mushrooms (Low Gi)

Total Time
Prep 10 mins
Cook 15 mins

Recipe found on in my search for Low GI recipes. Tried it out and it was really good. I adjusted some of the quantities to my taste (I'm a big garlic & cheese lover), so feel free to reduce the garlic or blue cheese as it might be a bit much for some. However if you're a fan, like me, this will definitely hit the spot. The combination of flavours (cheesy polenta with sweetish mushrooms) is amazing.

Ingredients Nutrition


  1. Place the stock and milk in a saucepan. Bring to the boil over high heat. Gradually add the polenta in a thin steady stream, stirring constantly until well combined. Reduce heat to medium-low and cook, stirring frequently, for 5 - 7 minutes or until polenta thickens. Stir in gorgonzola or blue cheese and season with with salt & pepper.
  2. Meanwhile, heat the oil in a frying pan over high heat. Add the mushrooms and cook for 5 - 7 minutes or until golden.
  3. Add the garlic and thyme to the frying pan and cook, stirring, for 30 seconds or until aromatic. Add balsamic glaze and cook, stirring, for 1-2 minutes or until heated through.
  4. Divide the polenta among serving plates. Top with the mushroom mixture and scatter with the rocket leaves. Serve immediately. .
Most Helpful

This was really good! For some reason, I thought making polenta would be hard, but it really wasn't at all. Creamy polenta, tasty balsamic mushrooms, tangy blue cheese: this recipe really has a lot going for it. I used balsamic vinegar because I didn't have glaze. Other than that I followed the recipe exact. Oh, the peppery arugula on top was great.

Wistaria March 21, 2010