Macros per serve
Carbs: 33.38
Protein: 13.32
Fat: 13.48
Ingredients
6 servings- 30ml Balsamic Vinegar
- 100g Mascarpone
- 500ml Chicken Stock
- 200g Polenta
- 0.5g Garlic
- 1.67g Dried Thyme
- 325ml Skim Milk
- 200g Mushrooms
- 1 tsp Olive Oil
- 100g Parmesan Shredded Cheese
- 10g Rocket
Method
- Place chicken stock and milk in a large saucepan and bring to the boil.Gradually add polenta and stir until well combined. Reduce heat to medium- low, cook stirring frequently for 30 minutes or until polenta is soft.
- Stir in parmesan and half the blue cheese or gorgonzola. Season with salt and pepper and set aside.
- Meanwhile heat half the oil in a large fry pan over high heat. Add half the mushroom and cook for 4 to 5 minutes or until golden. Transfer and repeat with remaining oil and mushroom.
- Return cooked mushroom along with garlic and thyme to fry pan and combine, allowing garlic to cook. Add balsamic glaze and stir until heated.
- Divide polenta among serving plates. Top with mushroom mixture and scatter with remaining blue cheese or gorgonzola. Top with rocket.

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