Makes 4 servings. Difficulty
1 Tablespoon unsalted butter 2 shallots, finely chopped 1 garlic clove, minced 1/2 cup shiitake mushrooms, sliced 1/2 cup cremini mushrooms, sliced 3 cups gf chicken stock 1 cup polenta 1/2 cup gorgonzola cheese Salt and freshly ground black pepper
In a medium saucepan, melt butter over medium heat. Add shallots and garlic; cooking until softened, about 2-3 minutes. Add shiitake and cremini mushrooms and cook, stirring occasionally, until mushrooms are tender and golden, about 8 minutes. Add chicken stock and bring to a boil. Add polenta in a steady stream, stirring constantly. Reduce heat and simmer, stirring occasionally, until thickened, about 8-10 minutes. Stir in gorgonzola and continue to cook until cheese melts. Adjust seasonings to taste with salt and freshly ground black pepper.