Rosemary Polenta with Mushrooms - Cookidoo® – the official Thermomix® recipe platform

Ingredients

• 2 oz Gruyère cheese
• 64 oz vegetable broth
• 10 ½ oz yellow cornmeal, medium grind
• 2 oz heavy whipping cream
• 2 sprigs fresh rosemary, leaves only
• 4 oz shallots
• 1 garlic clove
• 1 oz extra virgin olive oil
• ¼ tsp dried chili flakes
• 16 oz baby portobello mushrooms
• 1 tbsp balsamic vinegar
• 1 tsp sugar
• 1 tsp salt
• ¼ tsp ground black pepper
• 2 oz unsalted butter
• 8 oz goat cheese
• 2 - 3 oz baby arugula