Polenta with Portobello Topped with Gorgonzola Cheese

Portobello oil, s+p, grill in 10 min, do not dry, cut into fine strips. Form polenta in an oiled gratin dish, cover with the mushroom, Cover with slices of mozzarella and crumbled Gorgonzola, season with pepper, maybe a little bit with salt, drizzle with a little oil and bake for half an hour until the cheese is nicely melted and the whole “bubbles”. Serve with bread and a chardonnay.

Ralph. Yummy, quick. With a little leafy salad, a summer meal.

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