Gorgonzola Polenta with Mushrooms and Spinach

A delicious mushroom dish for any occasion!

In a medium frying pan, bring soup and butter to a boil. Stir in the cornmeal. Swell for forty minutes over low heat with the lid on, stirring occasionally.

In the meantime, soak the mushrooms in warm water.

Clean the mushrooms dry and cut them into thick slices. Rinse the fresh spinach thoroughly. Remove the skin from the onion and chop it.

Drain the mushrooms, reserving the soaking liquid.

Squeeze the mushrooms well.

Heat half of the olive oil in a pan. Sauté half of the chopped onion in it. Turn the heat up to the highest setting, add the mushrooms and mushrooms and sauté until the mushrooms have collapsed and the juice has evaporated completely. Now add the soaking liquid and port wine or possibly Madeira and cook the whole thing until it is well half done. Add the cream and reduce again until there is only about 1/2 dl liquid left. Season the mushrooms with salt and pepper.

Immediately before serving, heat the remaining olive oil in a large frying pan and sauté the remaining onion until translucent.

Add the spinach and saute just until it has collapsed. Season with salt, pepper and a pinch of nutmeg.

To the finished polenta, add the Mascarpone-Gorgonzola form and stir until it melts, add the polenta and stir until it is smooth.

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