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Golden polenta with Garlic Mushrooms & Gorgonzola sauce

It is a new year and my oven is playing up so I thought that this would be a great time for the Sweet Tooth Chronicles to produce its first savory dish. This recipe is modified slightly from an amazing dish I had at Fratelli Fresh in Sydney a couple of months ago. If you want the original recipe you can find it on the Fratelli Fresh website.To experience this and many more of there amazing dishes I highly recommend you find the time to go visit them in person!


  • Ingredients

  • 500g polenta

  • 250g butter

  • 250g grated parmesan

  • 3 litres water

  • salt

  • Cream Sauce

  • 1 litre Cream

  • 1 litre Evaporated milk

  • 150g Gorgonzola Dolce Latte

  • 1 bunch flat leaf parsley

  • 250g Swiss Brown mushrooms

  • 2 cloves garlic finely chopped

  • 2 small red chillies finely chopped

  • salt


  • 1.

    Add a pinch of salt to the water, place on fire & bring to the boil. Add the polenta and whisk over a low heat until the polenta is cooked (approx 40 mins)

  • 2.

    Remove from heat and stir in cheese and butter until incorporated. Check for seasoning, then place in a tray and leave to set in the fridge

  • 3.


  • 4.

    Place the cream and the evaporated milk in a pot on the heat and reduce by about 75% until it becomes a sauce consistency.

  • 5.

    Crumble the Gorgonzola Dolce Latte into hot cream sauce and stir through until melted.

  • 6.

    Sautee Swiss Brown mushrooms with a little bit of butter, garlic and chopped chillies. Season with some salt and add to the cream sauce, then add 1 bunch of flat leaf parsley.

  • 7.


  • 8.

    When the polenta is set, cut into 1cm x 5cm portions and deep fry in hot oil until golden and crispy on the outside. Drain on paper.

  • 9.

    Place on a serving dish & garnish with a little parsley.


Be patient with the polenta on the bright side it is an amazing arm workout!

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