TOASTED POLENTA WITH MUSHROOMS AND GORGONZOLA

Difficulty: Low

Servings: 4

Category: Antipasto

Prep. Time: 60 min.

Ingredients

Preparation

Clean and slice the mushrooms. In a pan heat the oil with the garlic clove
left whole, sage and rosemary, add the mushrooms and cook for a few minutes.
Pour the wine into the mushrooms, let it evaporate, add salt and cover. Cook the mushrooms over medium heat for about 15 minutes. Remove the garlic, sage and rosemary. Pepper and sprinkle
with chopped parsley.
Slice the polenta, not too thin. Broil the polenta on the plate or on the barbecue. Arrange the slices of polenta on a baking tray lined with parchment paper, spread in over mushrooms, gorgonzola and
chopped walnuts. Place in preheated oven at 180 degrees for 10 minutes.