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Chef’s Recipe

From the Kitchen of

Chef Udo Mueller

at Coral Ridge Country Club

Gorgonzola Polenta with

Shiitake Mushrooms

Preparation Time: 2 hrs

Amount Measure Ingredient/Prep Method
3 - 4 ounces corn flour
1-2 ounces gorgonzola
2 cups half and half
1/2 teaspoon garlic chopped
salt and pepper to taste

4 ounces shiitake mushrooms sliced
6 fluid ounces port wine sauce
2 tablespoons shallots chopped
1 tablespoon garlic chopped
1 each tomato, diced
2 tablespoons scallion sliced
1 tablespoon parsley chopped

For the sauce:
3 fluid ounces port wine
6 fluid ounces beef stock
1 tablespoon shallots chopped
1 each bay leaf
1/2 tablespoon butter
salt and pepper to taste

Port wine sauce: In a pot or pan reduce the port wine with the
shallots and the bay leaf to half, add the beef stock, bring to
a boil and reduce by a 1/3. Season to taste and strain. Bring
the sauce back to a boil and add the butter.

Saute the shallots until translucent and add the garlic and the
mushrooms. Season and add the port wine sauce and simmer
for approx. 5 minutes. Add the tomato, scallions and parsley.
Set aside.
Polenta: In a pot, heat the half and half with the garlic.
Season with salt and pepper. Do not boil. When warm, stir in
the corn flour. Keep stirring and bring to a boil. Let simmer for
15 minutes, add the gorgonzola and serve.

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