When I was growing up hearty winter stews were often served over soft, creamy polenta. My mother would always cook a large pot of polenta and the real treat would be had next day. Cold, leftover polenta, set in the fridge overnight, sliced into wedges, quickly fried in a pan with a little butter and olive oil. Crisp on the outside. Deliciously creamy on the inside. The forerunner to the trendy polenta chip which is popping up everywhere on Sydney menus. I was reminded of this treat when I came across Cottage Grove House’s recipe post for Polenta Crowned with a Fresh Parsley Pesto and Cherry Tomato Sauté.
Running with that theme here is my take on polenta. Polenta Chips With Sauteed Swiss Brown Mushrooms and Gorgonzola Cream Sauce. Inspired by a similar dish served with oyster mushrooms at one of my favourite cafe providores Fratelli Fresh. One truly elegant dish. Combining three individually gorgeous but complementary elements. The polenta chips are fabulous on their own or dipped in a side serving of the gorgonzola sauce. The gorgonzola sauce is fantastic served over a rib eye fillet of beef. With or without the sauteed swiss brown mushrooms. Which incidentally make a standout side dish on their own. But this post truly is about the polenta. In its various, versatile guises. Please do try it. You won’t be disappointed.
Polenta Chips
2 cups vegetable or chicken stock
1 cup water
1 cup instant polenta
30g butter
1/2 cup grated Parmesan
sea salt and freshly ground pepper
vegetable oil for frying
PLACE stock and water in a saucepan over high heat. Bring to the boil.
GRADUALLY whisk in the polenta in a slow, steady stream taking care to avoid lumps.
REDUCE heat to low and cook for a further 2-3 minutes, stirring continuously until thickened.
REMOVE from heat and stir in parmesan cheese and butter. Season with sea salt and pepper to taste.
POUR cooked polenta into a greased and lined 20cm x 28cm baking tray. Allow to set in the refrigerator for at least 30 minutes.
WHEN polenta is set, cut into 1cm x 5cm portions, dust with a little dry polenta meal and deep fry in hot oil in batches until golden and crispy on the outside. Drain on kitchen paper.
Sautéed Swiss Brown Mushrooms
2 tablespoons olive oil
300g Swiss brown mushrooms.
1 clove garlic, finely chopped
1/2 bunch long green onions, sliced
1 handful fresh Italian parsley, finely chopped
sea salt and freshly ground pepper
BRUSH the mushrooms clean. Slice.
HEAT oil in a large frying pan or wok over high flame.
ADD mushrooms and sauté for 5 minutes until tender and lightly browned.
REDUCE heat to medium. Add garlic and green onions. Stir well to combine and sauté mixture quickly for a minute or two until fragrant.
REMOVE from heat and stir through chopped parsley. Season to taste.
Gorgonzola Cream Sauce
1 1/2 cups cream
1/2 cup crumbled Gorgonzola Dolce or similar soft blue cheese
3 tablespoons grated Parmesan
generous pinch sea salt and freshly ground pepper
generous pinch freshly grated nutmeg
handful fresh Italian parsley, finely chopped
POUR heavy cream into a saucepan and bring to a boil over medium heat.
REDUCE heat and simmer until the cream has reduced by half, stirring occasionally, about half an hour.
REMOVE from heat and whisk in the Gorgonzola and Parmesan cheeses. Season with salt, pepper, and nutmeg.
To Serve
ARRANGE polenta chips on a serving platter.
SPOON over the sautéed mushrooms.
DRIZZLE generously with Gorgonzola cream sauce.
The Paddington Foodie 
This sounds fantastic! I have seen polenta chips, I have never made them or even tasted them. I am going to make too much next time and do it. Thank you for posting this. Your gorgonzola cream sauce sounds so good. 🙂
Thank you. They are good. And a snap to make if you have leftovers. All crisp and crunchy on the outside and creamy on the inside.The gorgonzola sauce is good too but so very rich I try not to indulge too often.
Looks delish! I made polenta chips but didn’t think of pairing them my favourite vegie and a sauce. Good thinking!
That idea was courtesy of Fratelli Fresh. I had lunch at Jamie Oliver’s Italian the other day and there were the polenta chips served with a herb salt. I bet they would be amazing with an aioli. The humble polenta chip has gone upmarket.
It’s funny how trendy it is now, it was so uncool when I was a kid.
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I love polenta like this but my husband claims not to. This recipe might just convert him so maybe I’ll be able to enjoy it soon. Sounds delish!
I have finally converted my fussy husband to trying these, so fingers crossed you will too.