Creamy polenta with gorgonzola and mushrooms

Preparation mode

• Heat the vegetable broth in a pan and add the cornmeal gradually stirring well until creamy.
• Put the chopped gorgonzola and mix well. Season with salt and black pepper to taste, mix again and set aside.
• Add olive oil to a frying pan, add the chopped mushrooms. Add salt, black pepper and thyme taste.
• Saute the mushrooms over medium heat stirring occasionally until they golden lightly.
• Turn off the heat when the mushrooms golden lightly and serve the creamy polenta on a plate.
• Add the sautéed mushrooms next to or over the creamy polenta and it is ready to consume.