Well, I drew the easy recipe this week. When I read about Palma’s valiant stirring efforts I was comforted that I just had to stir my polenta for a couple of minutes, not the marathon 45 minutes that she had to stir. I chose to use Colavita Polenta, which recommended 5 minutes cooking time, but Marcella said to cook it for a full 15 regardless of what the box said. I followed her instructions completely and was rewarded with a beautiful pot of polenta.
When I was getting ready for this weeks challenge I was debating how I should serve this polenta. Should I go for a meat dish or something different? My son has just started a low carb diet, so I have gotten tired of all of the different forms of meat, fish and eggs that I have had to fix lately. I started looking online at different recipes to try and I came across a recipe for Gorgonzola polenta with mushrooms. In the recipe they talk about Marcella’s method of making polenta and how great it is. I took that as a sign and decided to use this recipe.

This recipe called for adding crumbled Gorgonzola to the warm polenta and stirring it in completely. The topping is made with Baby Bella mushrooms sautéed in butter and garlic. I then added a little dry red wine and let that cook down a bit. I then added some fresh lemon juice and parsley. I scooped out some of the top of my polenta dome and added the mushroom mixture. This was delicious. It would be a lovely dish to serve at a brunch.