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GORGONZOLA POLENTA WITH FRESH PORCINI

3 tablespoons unsalted butter
1/2 pound fresh porcini mushrooms, wiped clean and cut into 1/2" slices
1 garlic clove, chopped
1/2 cup water
1 tablespoon chopped fresh parsley leaves
1 teaspoon fresh lemon juice
1/4 pound Gorgonzola cheese, cut into 1/2-inch pieces (about 3/4 cup)
1 recipe basic polenta, kept warm
fresh parsley sprigs

In a skillet heat butter over moderate heat until foam subsides
and brown mushrooms with salt to taste, stirring occasionally. Add
garlic and cook, stirring, 1 minute. Add water and simmer, covered,
5 minutes, or until mushrooms are tender. Remove lid and simmer
mixture 3 minutes, or until liquid reduces slightly. Stir in parsley
and lemon juice and keep warm.

Stir 1/2 cup Gorgonzola into warm polenta until smooth. Divide
polenta among 4 plates and spoon mushroom mixture on top. Tear
remaining Gorgonzola into small pieces and sprinkle over each
serving.

Garnish polenta with parsley.

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