Ingredients
- 40 g dried porcini mushrooms
- boiling water
- 50 g Parmesan cheese
- 1 garlic clove
- 1100 g water
- 1 vegetable stock cube (for 0.5 l)
- 1 Tbsp fine sea salt
- 500 g quick polenta
- 15 g unsalted butter
- 200 g Gorgonzola
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