Oregano Polenta with Gorgonzola and Wild Mushrooms

Ingredients

• 200g Bramata polenta flour
• 1 litre vegetable stock
• 1 tbsp chopped fresh oregano
• 2 garlic cloves, crushed
• 2 baby leeks, finely sliced
• 200g mixed wild mushrooms
• 1 tbsp soy sauce
• 20g Gorgonzola cheese
• 3 tbsps 2% fat Greek yogurt
• salt and freshly ground black pepper

Cooking Instructions

1. Weigh the polenta flour into a large jug. Pour the stock into a large saucepan, add the oregano and half the garlic and bring to the boil. Slowly stir in the polenta, using a whisk to prevent any lumps from forming.
2. Using a wooden spoon, beat well until smooth. Reduce the heat and allow to simmer very gently for 40 minutes to allow the starches to cook out and the polenta starts to leave the sides of the pan. Pour into a shallow tray and allow to cool.
3. Preheat a non-stick frying pan and dry-fry the leeks with the remaining garlic until soft and lightly browned. Add the mushrooms and soy sauce and cook for 2-3 minutes, seasoning with salt and black pepper.
4. Cut the cooled polenta into squares and reheat in a griddle pan, turning it every 2-3 minutes.
5. Remove the leeks and mushrooms from the heat and stir in the cheese and yogurt. Spoon onto the polenta and serve with mixed salad.

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