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!
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)
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
FOR THE CREAM SAUCE:
Place the cream and the evaporated milk in a pot on the heat and reduce by about 75% until it becomes a sauce consistency.
Crumble the Gorgonzola Dolce Latte into hot cream sauce and stir through until melted.
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.
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.
Place on a serving dish & garnish with a little parsley.
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