Rating: 3.5 stars
207 Ratings
  • 5 star values: 86
  • 4 star values: 34
  • 3 star values: 30
  • 2 star values: 46
  • 1 star values: 11
Sara Quessenberry and Rori Trovato

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Credit: Sang An

Recipe Summary

hands-on:
30 mins
total:
45 mins
Yield:
Serves 6-8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

279 calories; calories from fat 58%; fat 18g; saturated fat 7g; cholesterol 31mg; sodium 966mg; carbohydrates 22g; fiber 3g; sugars 1g; protein 8g.
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