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Baked Polenta With Mushrooms and Gorgonzola

Baked Polenta With Mushrooms and Gorgonzola
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Serves 6-8| Hands-On Time: | Total Time:



  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.
By November, 2006

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 .

Quick Tip

Creamy Parmesan Polenta
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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.