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1
In a skillet heat butter over moderate heat until foam subsides and brown mushrooms with salt to taste, stirring occasionally.
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2
Add garlic and cook, stirring, 1 minute.
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3
Add water and simmer, covered, 5 minutes, or until mushrooms are tender.
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4
Remove lid and simmer mixture 3 minutes, or until liquid reduces slightly.
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5
Stir in parsley and lemon juice and keep warm.
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6
Stir 1/2 cup Gorgonzola into warm polenta until smooth.
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7
Divide polenta among 4 plates and spoon mushroom mixture on top.
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8
Tear remaining Gorgonzola into small pieces and sprinkle over each serving.
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9
Garnish polenta with parsley.
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10
In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream.
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11
Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes for instant polenta.
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12
Remove pan from heat and cover to keep warm.
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13
Stir polenta just before using.
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14
Polenta will keep warm, covered, about 20 minutes.
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15
Note: In the traditional method of cooking polenta, forty minutes of constant stirring is required to achieve a lumpless texture and fragrant flavor.
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16
However, Italian-food expert Marcella Hazan has developed a method that involves very little stirring during this time.
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17
We believe it produces a very good polenta, one nearly as flavorful and smooth as the traditional procedure.
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18
To make satisfactory polenta in a real hurry, an imported instant polenta (precooked cornmeal) is available.
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19
This cooks in a mere fifteen minutes.
