Baked Polenta With Mushrooms and Gorgonzola

 Baked Polenta With Mushrooms and Gorgonzola
Sang An
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preparation
30
minutes
cooking
45
minutes
Serves 6-8

Ingredients

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

Directions

  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.

 

 

Sara Quessenberry and Rori Trovato
October 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 58 %
  • Fat 18 g
  • Sat Fat 7 g
  • Cholesterol 31 mg
  • Sodium 966 mg
  • Carbohydrate 22 g
  • Fiber 3 g
  • Sugar 1 g
  • Protein 8 g
What does this mean? See Nutrition 101.

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