Recipe found on Taste.com.au 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.
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- 1Place 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.
- 2Meanwhile, heat the oil in a frying pan over high heat. Add the mushrooms and cook for 5 - 7 minutes or until golden.
- 3Add 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.
- 4Divide the polenta among serving plates. Top with the mushroom mixture and scatter with the rocket leaves. Serve immediately. .
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Nutritional Facts for Blue Cheese Polenta With Balsamic Mushrooms (Low Gi)
Serving Size: 1 (163 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 101.7
- Calories from Fat 53
- Total Fat 5.9 g
- Saturated Fat 2.3 g
- Cholesterol 10.2 mg
- Sodium 230.9 mg
- Total Carbohydrate 6.6 g
- Dietary Fiber 0.5 g
- Sugars 4.0 g
- Protein 6.2 g
The following items or measurements are not included: