Blue Cheese Polenta With Balsamic Mushrooms Low Gi

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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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Steps

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Place the stock and milk in a saucepan.

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Bring to the boil over high heat.

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Gradually add the polenta in a thin steady stream , stirring constantly until well combined.

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Reduce heat to medium-low and cook , stirring frequently , for 5 - 7 minutes or until polenta thickens.

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Stir in gorgonzola or blue cheese and season with with salt & pepper.

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Meanwhile , heat the oil in a frying pan over high heat.

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Add the mushrooms and cook for 5 - 7 minutes or until golden.

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Add the garlic and thyme to the frying pan and cook , stirring , for 30 seconds or until aromatic.

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Add balsamic glaze and cook , stirring , for 1-2 minutes or until heated through.

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Divide the polenta among serving plates.

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Top with the mushroom mixture and scatter with the rocket leaves.

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Serve immediately.

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Ingredients

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chicken stock, low-fat milk, instant polenta, blue cheese, olive oil, button mushrooms, garlic cloves, fresh thyme, balsamic glaze, rocket, salt and pepper