Baked Polenta With Mushrooms and Gorgonzola

Photo by Sang An
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  • Serves 6-8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 279 calories
    • Calories 58 calories from fat
    • Fat 18 g
    • Sat Fat 7 g
    • Cholesterol 31 mg
    • Sodium 966 mg
    • Protein 8 g
    • Carbohydrate 22 g
    • Sugar 1 g
    • Fiber 3 g


  1. Check 1 1/2cups instant polenta
  2. Check 2teaspoons kosher salt
  3. Check 1tablespoon unsalted butter, plus more for the dish
  4. Check 1/2cup (4 ounces) cream cheese
  5. Check 1cup (4 ounces) crumbled Gorgonzola
  6. Check 4tablespoons olive oil
  7. Check 1 1/2pounds pounds cremini or button mushrooms, stems discarded and caps thinly sliced
  8. Check 1 small shallot, finely chopped
  9. Check 1/2teaspoon black pepper
  10. Check 2teaspoons fresh thyme leaves


  1. Heat oven to 350° F. Bring 4 1/2 cups water to a boil. Whisking constantly, slowly add the polenta. Add 1 1/2 teaspoons of the salt and the butter. Reduce heat and simmer, stirring frequently, for 10 to 15 minutes. Stir in the cream cheese and 1/2 cup of the Gorgonzola.
  2. Meanwhile, in a large skillet, over medium-high heat, warm 2 tablespoons of the oil. Add half the mushrooms and cook for 6 minutes. Add half the shallot and cook for 2 minutes more. Transfer to a plate. Repeat with the remaining oil, mushrooms, and shallot. Season the mushrooms with the pepper, thyme, and the remaining salt.
  3. Butter an 8- or 9-inch baking dish or eight 6-ounce ramekins. Stir 2/3 of the mushrooms into the polenta and transfer to the prepared dish or ramekins. Top with the remaining mushrooms and Gorgonzola. Bake, uncovered, until the Gorgonzola has melted, about 15 minutes.