Blue Cheese Polenta With Balsamic Mushrooms (Low Gi)

• 375 ml chicken stock
• 250 ml low-fat milk
• 110 g instant polenta
• 50 g blue cheese
• 15 ml olive oil
• 250 g button mushrooms, halved
• 3 garlic cloves, crushed
• 1 sprig fresh thyme
• 30 ml balsamic glaze
• 100 g rocket (aragula)
• salt and pepper, to taste

1. Place the stock and milk in a saucepan. Bring to the boil over high heat. Gradually add the polenta in a thin steady stream, stirring constantly until well combined. Reduce heat to medium-low and cook, stirring frequently, for 5 - 7 minutes or until polenta thickens. Stir in gorgonzola or blue cheese and season with with salt & pepper.
2. Meanwhile, heat the oil in a frying pan over high heat. Add the mushrooms and cook for 5 - 7 minutes or until golden.
3. Add the garlic and thyme to the frying pan and cook, stirring, for 30 seconds or until aromatic. Add balsamic glaze and cook, stirring, for 1-2 minutes or until heated through.
4. Divide the polenta among serving plates. Top with the mushroom mixture and scatter with the rocket leaves. Serve immediately. .

chicken stock, milk, polenta, blue cheese, olive oil, button mushrooms, garlic, thyme, balsamic glaze, rocket, salt

Taken from www.food.com/recipe/blue-cheese-polenta-with-balsamic-mushrooms-low-gi-308845 (may not work)