Baked Polenta With Mushrooms and Gorgonzola
Serves 6-8|
Hands-On Time:
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Total Time:
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
- 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.
- 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.
- 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.
Nutritional Information
- Per Serving
- Calories 279Calories From Fat 58%
- Fat 18g
- Sat Fat 7g
- Cholesterol 31mg
- Sodium 966mg
- Carbohydrate 22g
- Fiber 3g
- Sugar 1g
- Protein 8g
What does this mean? See
Nutrition 101
.
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Quick Tip
Sold in the international section of the supermarket, logs of ready-to-eat polenta can be sliced into rounds to bake, broil,
or sear.
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