Ingredients for Baked Polenta With Mushrooms And Gorgonzola
- 4 cups instant polenta
- 2 teaspoons salt
- 3 tablespoons butter, divided
- 4 ounces cream cheese, softened
- 1 cup crumbled Gorgonzola cheese, divided
- 4 tablespoons olive oil, divided
- 1 pound cremini mushrooms, sliced
- 1/2 cup shallots, sliced
- 1/4 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 4 1/2 cups water
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How to Make Baked Polenta With Mushrooms And Gorgonzola
- Preheat oven to 350°F (175°C).
- Bring 4 1/2 cups of water to a boil in a large saucepan.
- Slowly whisk in 4 cups of polenta, stirring constantly to prevent lumps.
- Stir in 1 1/2 teaspoons salt and 2 tablespoons of butter.
- Reduce heat to low and simmer, stirring frequently, for 10-15 minutes, or until the polenta is thick and creamy.
- Remove from heat and stir in 4 ounces cream cheese and 1/2 cup crumbled Gorgonzola cheese.
- While the polenta simmers, prepare the mushrooms:
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add 8 ounces sliced cremini mushrooms and cook for 6 minutes, stirring occasionally.
- Add 1/4 cup sliced shallots and cook for 2 minutes more. Transfer to a plate.
- Repeat with the remaining 2 tablespoons olive oil, 8 ounces sliced cremini mushrooms, and 1/4 cup sliced shallots.
- Season the cooked mushrooms with 1/4 teaspoon black pepper, 1 teaspoon fresh thyme leaves, and 1/2 teaspoon salt.
- Butter an 8 or 9-inch baking dish or eight 6-ounce ramekins.
- Stir 2/3 of the mushroom mixture into the polenta and pour into the prepared baking dish.
- Top with the remaining mushrooms and the remaining 1/2 cup crumbled Gorgonzola cheese.
- Bake uncovered for 15-20 minutes, or until the Gorgonzola is melted and bubbly and the top is lightly golden brown.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
8g
Fat
54g
Carbs
2g
